Description
A delightful combination of flaky pastry and a spiced vegetable filling that is both comforting and sophisticated.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Potatoes, peeled and diced
- 2 medium Carrots, diced
- 1 cup Green Peas (frozen or fresh)
- 1 can (15 oz) Chickpeas, drained
- 1 tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Turmeric
- 1 teaspoon Salt
- 1/2 cup Coconut Milk
- 1/4 cup Fresh Coriander, chopped
- 10 sheets Filo Pastry
Instructions
- Begin by preheating your oven to 375°F (190°C) and lightly greasing a springform pan or pie dish with oil. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté it until it becomes soft and translucent, releasing its natural sweetness. This should take about 5-7 minutes. Next, add the minced garlic and grated ginger, cooking them just until they become fragrant. These aromatics lay the foundation for the layers of flavor in your pie.
- Once the aromatics are ready, it’s time to introduce the diced potatoes and carrots. Stir them into the skillet and let them cook for about 5 minutes. You want them to soften slightly without becoming mushy. After this, add the curry powder, ground cumin, turmeric, and salt. Stir well to evenly coat the vegetables with the spices, allowing them to cook for another few minutes to enhance their flavors—watch as the vibrant spices infuse the mixture with color!
- Pour in the creamy coconut milk, followed by the drained chickpeas and green peas. Mix everything together and let it simmer for about 10-15 minutes. This allows the vegetables to become tender and for the flavors to meld beautifully. Stir in the chopped fresh coriander just before removing the skillet from the heat, adding a burst of freshness to the mix. Allow the filling to cool for a few minutes as you prepare to assemble your pie.
- Start layering your filo pastry in the greased pan. Place one sheet of filo in the pan, allowing the edges to hang over the sides. Brush it lightly with oil, then repeat the process with five more sheets, fanning them around the base. Make sure to brush each layer with oil, as this is key to achieving that wonderfully crisp texture.
- Once your base layers are complete, spread the cooled vegetable filling evenly over the pastry. Fold the overhanging filo over the top of the filling, creating a beautiful layer. Finish by layering the remaining sheets on top, tucking and brushing each one with oil. Lastly, lightly score the top of the pie with a knife to allow steam to escape during baking.
- Place your assembled pie in the preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when the pastry is golden and crisp to the touch. Allow the pie to cool for at least 10 minutes before slicing. This step is crucial as it helps the filling set. Serve it warm and watch everyone’s faces light up!
Notes
For an even crispier top, brush the final layer of filo with melted butter instead of oil. Make mini individual pies using muffin tins to create fun, bite-sized portions perfect for entertaining.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 10 g