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Prawn, pepper & chickpea filo pie
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 tbsp olive oilplus 1 tsp
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 1-2 tsp harissato taste
- 2 tbsp tomato purée
- 400g can chickpeasdrained and rinsed
- 300g raw king prawns
- 3 roasted red peppersfrom a jar, finely sliced
- 300ml vegetable stock
- 1 lemoncut into wedges
- small bunch of parsleyfinely chopped
- 6 sheets of filo pastry
Nutrition: Per serving
- kcal291low
- fat7glow
- saturates1g
- carbs36g
- sugars5g
- fibre7g
- protein18g
- salt1.3g
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.
