Roasted Squash & Root Vegetable Filo Pie (v)
Oh my, what a pie!
Nothing says comfort food more than a heart-warming pie. This simple to cook, moreish vegetable pie with its sumptuous filling, combines a magnitude of autumnal colours. It contains butternut squash, sweet potato, purple, yellow and orange carrots, leek, spinach and pulses. It is an Autumnal favourite! With a tasty combination of Thai herbs and spices, that offers a gentle heat and encased in a crisp filo pastry, this pie packs a punch that not only leaves you feeling full and satisfied, but cosy and warm inside.
You can substitute any of the root vegetables to your liking. This pie recipe transpired from a Malaysian curry dish I made earlier in the year with fridge leftovers. It’s a great pie for using up leftovers without compromising on flavour.
Happy cooking! N x
Serves 6-8 as a main dish
Ingredients
2 tbsp olive or rapeseed oil
4-5 spring onions, trimmed and cut into chunks
1 medium leek, washed and sliced
2 crushed garlic cloves
Thumb sized piece of ginger, minced
½ tsp ground coriander
½ tsp cumin seeds
¼ tsp dried chilli flakes or a whole fresh red chilli (if you like heat)
¼ tsp cinnamon
Salt & pepper seasoning
500g (in total) butternut squash, sweet potato, and rainbow carrots. (squash and potato peeled and chunked, carrots washed and chunked)
400g tinned chickpeas
250ml bouillon/ vegetable stock
400g tinned chopped tomatoes
125ml coconut milk
¼ tsp caster sugar
100g (big handful) washed spinach or kale
Filo pastry sheets (10-12 sheets)
Handful of fresh coriander
Knob of butter
Equipment
1½ inch springform loose bottomed cake tin
Set the oven to 200C fan or gas mark 7. Grease your cake tin thoroughly, with either butter or rapeseed oil and set aside. In a large reusable food bag place the squash, sweet potato and carrots, add one tbsp of oil, the cinnamon. cumin seeds and ground coriander. Season with salt and pepper. Seal the bag and shake to coat all the vegetables. Tip out on to a baking tray. Once the oven has reached temperature, turn it down to 180C (gas mark 6), roast for 25/30 minutes, or until the vegetables are tender when pierced with a knife.
While the vegetables are cooking, add the oil to a large lidded frying pan or pan, add the leek and spring onions, cover with the lid until softened. Add the ginger, garlic and chilli flakes or whole chilli (if using) and cook for a few minutes further. Once the roasted vegetables are cooked, add them to the pan. Stir to combine, then add the chopped tomatoes, chickpeas, coconut milk, sugar and stock. Cook for a further ten minutes. Turn off the heat and add the spinach and fresh coriander. Season to taste. Leave to cool slightly.
Layer the filo pastry sheets across the bottom of your tin leaving the edges hanging over the side. Use half of the sheets to line your tin. Spoon the cooled filling into the lined pastry tin and fold the edges over to cover the filling. Melt the butter and using a pastry brush, brush over the top of the pastry. Scrunch up the remaining pastry sheets and lay over the top creating some height. Use the remaining melted butter to brush over the pastry scrunches.
Bake in a hot oven 180C fan or gas mark 6 for 30 minutes. If the filo top starts to crisp and brown too quickly, cover with foil until the baking time is complete. To serve, open the springform tin and transfer to a plate. The pie should be nice and crisp when you cut into it with a luscious filling. Serve with a green vegetable and share with family and friends.
Enjoy!
