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Prawn, pepper & chickpea filo pie | Daily Dine

Prawn, pepper & chickpea filo pie

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

dinnerpieprawns

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Nutritional Information

Calories:291 kcal

Carbohydrate:36 g

Fat:7 g

Dietary Fiber:7 g

Protein:18 g

Saturated Fat:1 g

Sodium:1.3 mg

Sugar:5 g

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

Instructions

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.