Ingredients
1 packet of filo
1/2 kilo of mince meat
4 onions finely chopped
1 stock cube
1 tin of beer
Method
1. Saute the onions till caramelised (make sure you don’t over do this as they will go bitter)
2. Add the mince and saute and the stock cube with half of the beer and cook on a slow heat till all the juices are reduced to a minimum
NOTE: If you have to many juices the filling will be to wet for the pastry
3. Lay out the filo put in a line of meat filling, wrap by rolling up, and make into a snail
4. Lay the bougatses out on a baking tray and spray the top with the remaining beer
4. Bake in 180C preheated oven till golden brown (about 45 minutes)