We had some leftover roast carrots and parsnips, a roll of cheap filo pastry we found in the reduced, and a slab of polenta… what can you do with that little lot?
First, we fried off some frozen beef mince (so much more value than fresh, but that’s just my opinion), added the leftover veggies, transferred to an ovenproof dish and scattered a light dusting of parmesan cheese over the top.
Then, we melted some butter and brushed this over one sheet of pastry. Another sheet was added and this too was brushed with butter. The two sheets were then cut into six equal (ish) parts. Each of these was pushed and twisted in the middle to make flower-like shapes, and laid on the top. The whole thing was baked at 180 degrees for about half an hour (or until the pastry is nice and brown and crunchy).
Last of all we sliced some polenta, seasoned with a little salt and pepper, and griddled in a hot pan to get the lovely scorch marks. A sprinkling of fresh chives finished it off nicely.