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Photo of Spicy beef and veggie pasties by WW

Spicy beef and veggie pasties

Total Time
1 hr 5 min
25 min
40 min
A pinch of sweet cinnamon and a dash of hot paprika meake a dramatic difference to simple savoury mince.


Olive oil

2 tsp

Brown onion

1 small, finely chopped


1 clove(s), crushed

Ground cumin

2 tsp

Ground paprika

½ tsp, (hot)

Ground cinnamon

¼ tsp

Lean beef mince, raw

250 g

Beef stock

½ cup(s), (125ml)

Tomato paste

1½ tbs

Orange sweet potato (kumara)

125 g, (kumara), grated


1 medium, grated

Filo pastry

4 sheet(s)

Plain or natural yoghurt, low-fat, no added sugar

¼ cup(s), (60ml)

Fresh mint

2 tbs, shredded

Oil spray

5 x 3 second spray(s)


  1. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic, cumin, paprika and cinnamon and cook, stirring, for 30 seconds. Add mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned.
  2. Add stock, paste, sweet potato and zucchini and cook, covered, for 10 minutes. Uncover and cook for 5 minutes or until thickened. Cool.
  3. Preheat oven to 200°C or 180°C fan-forced. Spray a baking tray with oil. Spray 1 sheet of filo pastry with oil. Top with another sheet of filo and cut pastry stack in half lengthways. Spoon ½ cup (125ml) mince onto 1 corner of pastry. Fold diagonally across filling to form a triangle. Continue folding to end of the filo, retaining triangular shape. Place on prepared tray, seam-side down. Repeat with remaining filo and mince to make 4 pasties.
  4. Bake pasties for 15–20 minutes or until crisp and golden. Combine the yogurt and mint in a small bowl. Serve pasties with the mint yogurt.