FILO SLICE

For 4 helpings

2 tablespoons olive oil
2 medium onions - chopped
350g minced Ostrich meat
2 tomatoes - chopped
1 tablespoon cornflour
¼ pint beef stock or ½ stock cube dissolved in ¼ hot water
1 cup frozen peas or 1 cup chopped green peppers
Fresh chopped parsley
Large pack of Filo pastry about 6,8 or 10 sheets
Melted butter for brushing

190c / 375f or gas mark 5

1. After heating the olive oil in a frying pan add the onion and cook until nicely browned.
2. Add the minced Ostrich meat and continue cooking until the meat has changed colour from raw red to cooked brown.
3. Remove the pan from the heat and sprinkle the cornflour over the cooked Ostrich meat and stir in.
4. Return the pan to the heat and quickly pour over the stock continue stirring until the cornflour has absorbed and the meat mixture has thickened up.
5. Stir in the peas or green peppers.
6. Cover and turn down the heat under the pan until very low and simmer for 5 or 10 minutes stirring occasionally.
7. Chop the parsley by putting the floret heads in a mug and cutting them with scissors, I like to leave the parsley a reasonable size.
8. After simmering the Ostrich mixture add the chopped parsley and leave to cool.
9. Read and follow the instructions for defrosting the Filo pastry if it is frozen.
10. Melt the butter either in a small saucepan or in a dish in a microwave oven.
11. On a flat baking tray arrange the sheets of Filo pastry each brushed with melted butter 
    before the next one is stacked on top. Your Filo pastry should be about 30cm / 12 inches square, if the sheets are smaller you can overlap them down the centre as long as you brush them with melted butter.
12. Arrange the Ostrich mixture along one of the sides of the pastry stack.
13. Fold over about 2 or 3 cm from the short edges.
14. Then carefully roll the meat filling end until all the pastry is used up.
15. Make sure the join is underneath and not visible.
16. Remove any excess flour and brush the roll with melted butter and bake until it is a nice light brown colour, this will take about 30 minutes.
17. Cut the roll into eight slices, serve hot.
18. Fresh salad and fresh crusty bread makes an excellent side dish.