If you caught my last blog post featuring Squash Steaks, this is another recipe I found via Riverford. We signed up to their fruit and veg boxes a little while ago, and since doing so I’ve used their online recipes in a range of cooking.
After Halloween I had a number of pumpkins and squash to do something with, and so far I’ve made four delicious recipes (two of which were found on Riverford). This one is something I’ve never tried before – a filo pie! Now I have to be honest, I didn’t make my own filo pastry (does anyone?!), but I’ve never even thought to buy ready-made filo before.
I think the thing that’s always put me off, is the risk of a soggy bottom! I rarely make pies for this fear. But the filling for this recipe isn’t overly moist. Don’t get me wrong, it’s not dry, but there’s certainly no risk of sogginess.
Instead, the roasted squash and red onion bring a delicious sweetness, the chickpeas add a ‘meaty’ texture and the kale adds a wonderful freshness. Being filo pastry too means it’s an incredible light pie. Light but hearty with it’s rich autumnal filling. A winner!
Ingredients (serves 4):
- 450g of cubed squash
- 1 red onion, sliced
- Olive oil
- Salt & pepper
- 1x 400g can chickpeas
- 2 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp fresh thyme, roughly chopped
- 1 pinch of saffron
- 200g chestnuts (or pecans/hazlenuts – we used pecans), roughly chopped
- 80g dried apricots, roughly chopped
- 80g black kale, stripped from the stalk and roughly chopped
- Nutmeg, to taste
- 4 large filo pastry sheets
- Begin by preheating your oven to 200⁰C. Meanwhile add the squash and red onion to a roasting dish with 2 tbsp olive oil and season with salt and pepper. Mix well and roast for 25 mins, turning halfway.
- Whilst in the oven, add the chickpeas (including their juice) to a saucepan over a medium heat. Add the garlic, paprika, cumin, cinnamon, thyme and safron. Season with salt and pepper. Bring to the boil then lower the heat and simmer for 20-25 mins, until the chickpeas have softened and most of the liquid has disappeared.
- Once the squash is cooked add the nuts, apricots, and kale to the roasting dish. Mix well and return to the oven for a further 5 mins.
- Meanwhile, brush a round baking tray with olive oil and lay the filo sheets in one at a time, brushing each one with olive oil. There should be plenty of filo pastry overhanging the edges to fold on top after.
- Remove the roasting dish from the oven and add the chickpeas to the tray. Season with a grating of nutmeg and mix everything together.
- Pack the squash filling into the round tray and bring the overhanging filo together on the top, scrunching it together roughly. Brush lightly with a little more olive oil and put back in the oven and cook for 20-25 mins, or until golden and crisp.