Try a lighter version of a traditional pastry-topped pie, with a prawn, pepper & chickpea filling. The filo pastry also gives it an excellent crunch
Prep:10 mins
Serves 4
1 tbsp olive oil, plus 1 tsp1 onion, finely chopped2 garlic cloves, crushed1-2 tsp harissa, to taste2 tbsp tomato purée400g can chickpeas, drained and rinsed300g raw king prawns3 roasted red peppers from a jar, finely sliced300ml vegetable stock1 lemon, cut into wedges small bunch of parsley, finely chopped6 sheets of filo pastry
STEP 1Heat the oven to 200C/180C fan/gas 6. Heat the 1 tsp of oil in an ovenproof pan over medium heat and add the onion and garlic. Cook gently for a few minutes until slightly softened. Stir in the harissa and tomato purée, and cook for 3 mins more. Tip in the chickpeas, prawns, peppers and stock.STEP 2Bring to a gentle simmer, then season, stir through a squeeze of lemon juice and the parsley. Ruffle the pastry sheets on top and brush over the remaining olive oil. Bake for 15 mins until golden and bubbling. Serve with lemon wedges.
