Prawn, pepper & chickpea filo pie
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Prawn, pepper & chickpea filo pie

By Ailsa Burt

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 291
  • fat 7g
  • saturates 1g
  • carbs 36g
  • sugars 0g
  • fibre 7g
  • protein 18g
  • salt 1.3g

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

Method

  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.

  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.

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