Name: Prawn, pepper & chickpea filo pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil plus 1 tsp; 1 onion finely chopped; 2 garlic cloves crushed; 1-2 tsp harissa to taste; 2 tbsp tomato purée; 400g can chickpeas drained and rinsed; 300g raw king prawns; 3 roasted red peppers from a jar, finely sliced; 300ml vegetable stock; 1 lemon cut into wedges; small bunch of parsley finely chopped; 6 sheets of filo pastry

1 tbsp olive oil
plus 1 tsp
1 onion
finely chopped
2 garlic cloves
crushed
1-2 tsp harissa
to taste
2 tbsp tomato purée
400g can chickpeas
drained and rinsed
300g raw king prawns
3 roasted red peppers
from a jar, finely sliced
300ml vegetable stock
1 lemon
cut into wedges
small bunch of parsley
finely chopped
6 sheets of filo pastry

Method

step 1
Heat 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 2
Bring 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.

Ingredients

Nutrition

Method

step 1

step 2

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