Step 1

In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.

Step 2

Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.

Step 3

Place a filo pastry disc in a large baking tray and add filling on top.

Step 4

Add the second disc on top and seal the edges by tucking them down.

Step 5

Put a thin layer of oil over the top

Step 6

Layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top.

Step 7

Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.

Step 8

Put a thin layer of oil over the top.

Step 9

Bake in the oven at 180 degrees for 1 hour or until golden brown.

Step 10

Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.