Fillo Meat Pie
This exciting Fillo meat pie offers a combination of mixed veggies with tasty chicken stock and mutton dipped into spicy sauces is sure to lend a memorable food experience.
Chef Sabyasachi Gorai Fillo Meat Pie Recipe
Cooking Time

-15-20 Min

Preparation Time

- 10 Min


  • FOR the pie
  • 300 gm mutton keema
  • Chicken stock as required
  • 50 gm cashew nutsbroken
  • 50 gm raisins
  • 1 tbsp garlic chopped
  • 20 gm carrotsfinely chopped
  • 20 gm celery chopped
  • 2 tbsp brown masala
  • Sea salt
  • 2 tbsp Olive oil
  • 7fillo pastry sheets
  • Butter for brushing
  • Water to spray
  • Oil to spray
  • FOR the sauce
  • 5-6mint sprigs
  • 2 tsp chilli flakes
  • 1 cup cream cheese
  • Salt to taste
  • 1wedgelemon juice
  • mustard sauce
  • tomato sauce
  • FOR garnish
  • Parsley sprigs
  • red chilli powder


  1. 1

    Pour the olive oil in a cooking pan and heat it on a medium flame , Add cashew nuts and raisins to the oil and stir well.
  2. 2

    Add the chopped garlic, finely chopped carrots and chopped celery to it.
  3. 3

    Sprinkle some sea salt to the mixture and saute well.
  4. 4

    Now, add chicken stock to with the mutton kheema to the mixture.
  5. 5

    Mix with brown masala and keep it on a medium flame until it is cooked.
  6. 6

    Spread the Filo Pastry sheets and brush them with butter.
  7. 7

    Remove the mixture from the burner and fill the buttered sheets and fold them carefully.
  8. 8

    Place all the stuffed pie on a tray and then spray them with water and oil.
  9. 9

    Bake in an oven at 200 C for 15 minutes.
  10. 10

    For the sauce, take 5 to 6 fresh mint sprigs in a bowl.
  11. 11

    Add chilli flakes,cream cheese and a pinch of salt.
  12. 12

    Then add lemon juice and stir the mixture well.
  13. 13

    Garnish it with parsley sprigs and red chilli powder.
  14. 14

    Serve the pie with the dipping sauce, mustard sauce and tomato sauce and a sprinkle of red chilli powder.
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Sabyasachi Gorai


Sabyasachi Gorai or Chef Saby, is considered one of India�s top chefs. He has studied, travelled and worked across the world�from making 800 cutlets a day from scratch during training, to helming prestigious restaurants across India. At his latest project, Olive Culinary Academy, he takes on the role of mentor to aspiring chefs.

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