For four of our tantalising filo pies you will need the following:
| Filo Pastry |
4 large sheets |
| Garlic Clove |
2 |
| Large Onion |
1 |
| Carrots Diced |
120g |
| Red Pepper Diced |
1 |
| Butternut Squash Diced |
125g |
| Celery |
1 |
| Lentil De Puy |
125g |
| Chickpeas |
125g |
| Vegan Feta |
50g |
| Chopped Tomatoes |
400g |
| Soy Sauce |
15ml |
| White Wine Vinegar |
5ml |
| Basil |
|
| Thyme |
|
| Bay Leaf |
|
Method:
Preheat the oven to 200c or gas mark 6. Heat one tsb of oil in a large, wide based saucepan and add the onion, celery, butternut squash, red pepper and carrot on a
medium heat and season. Cook for roughly 10 minutes or until soft. Stir in the garlic and cook for 1 minute and add the soy sauce and white wine vinegar.
Stir in the lentils, chickpeas and chopped tomatoes adding half a cup of water if needed. Bring to a simmer and add a pinch of basil, thyme and one bay leaf.
Take a filo pastry sheet, brush with oil and spoon in 1⁄4 of the pie mixture, placing feta cheese on top and begin folding the pastry into the centre to ensure the mixture is covered creating an enclosed pie. Repeat until you have made four pies.
If you would like a beautifully crisp base brush the bottom of the pies with oil and fry for one minute before popping into the oven for 20 minutes, then serve piping hot with a tomato heritage salad or homemade sweet potato wedges!