Mini Mediterranean Pies

• 1-2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 small red chilli, finely chopped
• 1 zucchini, finely sliced
• 1 small eggplant, cut into chunks
• 1 carrot, cut into chunks Target 2 lb For $3.00 thru 02/06
• 1 red capsicum, roughly chopped
• 300g can butter beans, rinsed and drained
• 220g jar salsa
• 100ml vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• pepper, to taste
• 3 eggs, lightly beaten
• 8 sheets filo pastry
• 6 slices KRAFT Extra Light Singles Target 2 For $5.00 thru 02/06

1. Heat the oil and saute the onion, garlic and chilli for 2-3 minutes.
2. Add the vegetables, beans, salsa, stock, tomato paste, cumin and pepper.
3. Simmer for 6-8 minutes.
4. Cool.
5. Stir beaten egg through the vegetable mixture.
6. Split filo pastry into two stacks of 4 sheets.
7. Spray every second layer with olive oil.
8. Cut each stack into six squares of pastry.
9. Press each square into a one-cup capacity muffin pan, spoon in the vegetable filling.
10. On top, place two quarters of the cheese slices.
11. Bake in a moderate oven at 180 degrees C for 15 - 20 minutes or until golden brown.
12. Serve hot or cold, with a green salad.

olive oil, onion, garlic, red chilli, zucchini, eggplant, carrot, red, butter beans, salsa, vegetable stock, tomato paste, ground cumin, pepper, eggs, pastry

Taken from www.kraftrecipes.com/recipes/mini-mediterranean-pies-106220.aspx (may not work)