As it is National Pie week, we’re bringing you seven pie recipes – one for every day of the week – today we are using filo pastry for something a little different with this pie which features sweet potatoes and sprouts – perfect for secretly getting people to eat them!
Ingredients:
750g sweet potatoes, peeled and cubed
1tbsp butter
1 onion (finely chopped)
1 garlic clove, grated
250g brussel sprouts, quartered
75g spinach
1 tbsp tomato paste
1 tbsp oregano
½ tsp cumin
400ml chickpeas
800ml chopped tomatoes
8 sheets of filo pastry
You can find the majority of these ingredients from farmshops and other local stores around Dorset. You can even amend this one to make it vegan and gluten free by using a filo alternative.
Method:
Preheat the oven to 200 degrees or gas mark 7.
Prepare your veg and then in a pan over a medium heat, boil the sweet potato cubes for around four minutes. Once soft, drain and set aside.
While the potatoes are boiling, heat butter in a large frying pan and cook the onion and sprouts. Cook for around four minutes and then add the garlic, cooking for a further minute. Stir in the cooked sweet potatoes, tomato paste, oregano, cumin, chickpeas and tinned tomatoes, stir well to combine and bring to the boil. Reduce heat and simmer for 10 minutes.
Add in the spinach, a handful at a time until wilted and then stir through.
Add the mixture into an oven proof dish, lightly scrunch the filo sheets and place on top of the mixture until covered, bake for 20 minutes or until the top is lightly browned.
