Method

Preheat oven to 200°C. Toss meat in flour, shake off any excess. Reserve remaining flour. Heat oil in a heavy-based pan and cook meat in batches for 3-4 minutes each, or until browned. Remove. Set aside.

Add onion and bacon to pan and cook for 2 minutes. Stir in any reserved flour and cook for 1 minute. Add soup, water, wine, Worcestershire sauce, bay leaf and meat. Mix well. Bring to the boil, reduce heat and simmer for 45 minutes, until meat is tender, stirring occasionally. Spoon mixture into 6 x 1-cup ramekins.

Brush filo sheets with extra olive oil. Layer 1 sheet on each ramekin, scrunching in edges to shape. Brush with olive oil.

Bake for 15 minutes, or until crisp and golden.