Mary Berry’s fab­u­lous fam­ily feasts

Whip up some­thing scrump­tious to im­press your fam­ily or friends…

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Beef Floren­tine

Serves 8 Cals per serv­ing: 576 11 sheets of filo pas­try 60g but­ter, melted BEEF LAYER 30g but­ter 1kg lean minced beef 1tbsp plain flour 1 x 400g can of chopped toma­toes 2tbsp tomato purée 2 gar­lic cloves, crushed 1tsp caster sugar Salt and black pep­per SPINACH AND CHEESE 625g spinach leaves, tough stalks re­moved, roughly chopped 90g ma­ture Ched­dar cheese, grated 90g Gruyère or Em­men­tal cheese, grated 125g full-fat soft cheese 2 eggs, lightly beaten

To pre­pare the beef layer, melt the but­ter in a large saucepan, add the minced beef, and cook, stir­ring, for 10-15 mins, or un­til the meat is browned all over.

Add the flour and cook, stir­ring, for 1 min. Add the toma­toes, tomato purée, gar­lic and sugar, sea­son with salt and pep­per, and bring to the boil. Cover and sim­mer, stir­ring oc­ca­sion­ally, for 35 mins. Taste for sea­son­ing.

Mean­while, pre­pare the spinach and cheese layer. Wash the spinach and put it into a large saucepan. Cook over a gen­tle heat un­til the spinach wilts. Drain thor­oughly, squeez­ing to re­move ex­cess wa­ter. Mix the spinach with the Ched­dar, Gruyère or Em­men­tal, soft cheese and eggs, and sea­son to taste.

Spoon the beef mix­ture into a shal­low oven­proof dish, then spoon the spinach and cheese mix­ture over the top.

Pre­pare the filo top­ping for the dish (see box, be­low, for in­struc­tions).

Bake in a pre­heated oven at 200°C/180°C fan/ gas 6 for 20-25 mins, un­til the filo pas­try is crisp and golden. Serve hot.

Ex­tract from Mary Berry’s Com­plete Cook­book, out now, pub­lished by DK, £30,

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