Vegan filo pie with potatoes and chickpeas

Vegan filo pie with potatoes and chickpeas

Estimated time: 70 minutes · Yield: One 24 cm tin, about 6 servings

Allergens: Gluten in filo; check the pastry contains no dairy. Check package labels and cross-contact risks.

Ingredients

• 6–8 vegan filo sheets, thawed according to the package
• 600 g potatoes, peeled and cut
• 1 onion, chopped
• 1 cup cooked, drained chickpeas
• 2 tbsp tomato paste
• ½ tsp cumin
• ½ tsp turmeric
• 2 tbsp olive oil for filling, plus 3 tbsp for brushing
• Salt and black pepper

Method

1. Boil potatoes for 15–20 minutes until tender; drain and roughly mash.
2. Heat the oven to 180°C and grease a 24 cm tin.
3. Fry onion in 2 tbsp oil for 6–8 minutes. Add tomato paste and seasonings and stir for 1 minute.
4. Mix with potatoes and chickpeas, taste and cool slightly.
5. Line the tin with filo, brushing each sheet lightly with oil and leaving overhanging edges. Keep unused sheets covered with a clean towel.
6. Add filling, fold edges inward, brush with a little oil and bake for 30–35 minutes until golden.
7. Rest for 10 minutes before cutting.

Cooking tip

Let the filling cool slightly to make the filo easier to handle.