Summer Filo Pie
Normally a winter comfort classic, this light and summery filo pie uses thin and crispy filo pastry to make the perfect sunshine centerpiece. Served alongside rocket drizzled with balsamic glaze and topped with plant-based feta, this is one pie that’ll have everyone at your garden party talking.
Serves
Ingredients
For the Filling
<item-todo-done>1 red onion<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>1 aubergine<item-todo-done><item-todo-done>1 small bulb of garlic<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>15g fresh parsley<item-todo-done><item-todo-done>1 x 400g can chickpeas<item-todo-done>
For the Cashew Cream
<item-todo-done>150g cashews<item-todo-done><item-todo-done>150ml plant-based milk<item-todo-done><item-todo-done>3 tbsp Nooch<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>100g sundried tomatoes<item-todo-done>
For the Pie
<item-todo-done>50ml olive oil<item-todo-done><item-todo-done>5 sheets of filo pastry<item-todo-done><item-todo-done>1 tbsp black sesame seeds<item-todo-done>
To Serve
<item-todo-done>50g rocket or watercress<item-todo-done><item-todo-done>50g plant-based feta<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tbsp pomegranate molasses<item-todo-done>
Before you start
Soak cashews in boiling water for 20 mins | Oven 190C fan | Baking tray lined with baking paper | Blender | 20cm springform cake tin
Prep the veg
- Deseed and slice the red pepper
- Peel and slice the onion
- Chop the aubergine into 2cm chunks
- Juice half the lemon and slice the other half into wedges
- Pick the parsley leaves and roughly chop
- Drain the chickpeas
Roast the veg
- Place the pepper, onion and aubergine on the baking tray
- Drizzle with the olive oil and season with the ground cumin, coriander and a pinch of salt and pepper
- Cut off the top of the garlic bulb, exposing the cloves
- Drizzle the top with olive oil and and wrap in foil, scrunching the top to close
- Place the foil parcel on the tray
- Place the tray in the oven for 25 minutes until everything is cooked
- Squeeze out the roasted garlic cloves from their skins and mix through the veg
- Turn the oven down to 170C fan
Make the cashew cream
- Drain the cashews and place in a blender with the milk, nutritional yeast, lemon juice, harissa and sundried tomatoes
- Blend until smooth and creamy then taste to season with salt and pepper
- In a large bowl, add the roasted veg, chickpeas and parsley
- Pour in the cashews cream, mixing to coat the veg
Assemble the pie
- Grease the base and sides of the cake tin with olive oil
- Brush a sheet of filo with the oil and lay in the base of the tin, leaving the sides to overhang
- Repeat with the remaining sheets, brushing oil between each one and layering in the opposite direction so the sides of the tin are covered with pastry
- Spoon the filling into the base then scrunch up the overhanging filo pastry around the sides
- Put the tin on a baking tray and place in the oven for 25 minutes until the top of the pastry is golden and the filling has set
- Carefully remove the ring of the cake tin and return the pie to the oven for 10 minutes to crisp up the sides of the pastry
- leave to stand for 10 minutes to set before serving
Finish and serve
- Top the pie with rocket leaves and crumble over the feta
- Drizzle with extra virgin olive oil and pomegranate mollases to serve