Are you looking for a show-stopping vegetarian dish that will give you a really good filling?
Look no further. My Vegetable Filo Pastry Pie recipe is a true crowd-pleaser, guaranteed to impress even the most hardcore meat eaters. I recently took this pie to a lunch party, and it was demolished in seconds! Everyone asked for the recipe and said it was the tastiest pie they had ever eaten. Packed with a medley of chickpeas, spices, and fresh and vibrant vegetables, this pie is elevated to new heights with a crispy, scrumptious filo pastry on top.
While good old Aussie meat pies have long been a staple, it's time to embrace the deliciousness and numerous benefits of the humble and wholesome veggie pie. Bursting with nutrient-rich vegetables and encased in layers of flaky filo pastry, this Vegetable Filo Pastry Pie offers not only a delightful culinary experience but also a myriad of health benefits. From supporting your overall well-being to providing energy, this veggie-packed delight is a winner on all fronts.
By swapping meat for chickpeas and vegetables, you’re reducing saturated fat and cholesterol intake while increasing fibre, vitamins, and minerals. This switch can have a positive impact on your overall health, supporting better heart health and aiding weight management.
Chickpeas are loaded with essential nutrients that support overall wellbeing. They’re an excellent source of plant-based protein, providing a substantial number of amino acids necessary for muscle repair and growth. Chickpeas also contain dietary fibre, which aids digestion, and as you know the gut is the epicentre to health. They’re also rich in vitamins and minerals, including iron, folate, phosphorus, and magnesium, all vital for various bodily functions.
Each vegetable in this pie-tastic recipe brings its unique set of vitamins, minerals, and antioxidants to the table. From the fibre-packed broccoli to the vitamin C-rich tomatoes, every bite of this pie delivers a powerful dose of essential nutrients.
So, what are you waiting for? Grab your ingredients, preheat the oven, and get ready to indulge in a truly delectable culinary experience that will have everyone wanting a piece of the pie!
Warning: all die-hard meat pie enthusiasts! Prepare to have your taste buds taken on a mind-blowing journey with this show-stopping vegetarian dish that will make you question everything you thought you knew about pies. You might find yourself licking your fingers and contemplating a second serving (or maybe even a third!).
Vegetable Filo Pastry Pie
- 6 tablespoons extra virgin olive oil
- 2 cloves of garlic, chopped
- 1 large leek, peeled and chopped
- ½ broccoli head, chopped
- 3 asparagus spears, chopped
- 100g ripe cherry tomatoes
- 1 carrot, chopped
- 100g butternut pumpkin, peeled & diced
- Juice of ½ lemon
- 400g tin chickpeas, including chickpea water
- 1/2 cup oat milk
- 1 tablespoon whole grain mustard
- 2 tablespoons ground cumin
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon ground paprika
- 8 sheets of (gluten free) filo pastry
- 1 tablespoon sesame seeds
Preheat oven to 180C
Heat 2 tablespoons of olive oil over medium heat in a large non-stick ovenproof frying pan, add garlic, leek then sauté for 5 mins, stirring frequently.
Add the rest of the vegetables to the pan, stir for 2-3 minutes then add the chickpeas and chickpea water, milk, mustard and spices and stir. Bring to boil then reduce to low heat and simmer for 15-20 mins, or until liquid has thickened
Remove pan from heat.
Lay filo sheets flat, brush with 4 tablespoons of olive oil. Scrunch the filo up, then arrange it on top of the pan. Sprinkle salt and sesame seeds over the top
Place pan into the oven and bake for 25 minutes, or until golden and crisp.
Give it a whirl and let me know what you think in the comments section below.