Description
This Prawn, Pepper & Chickpea Filo Pie is a vibrant, flavorful dish combining succulent prawns, hearty chickpeas, and sweet roasted peppers enveloped in crisp, golden filo pastry. Infused with fragrant harissa and tomato purée, it offers a delightful balance of spice and richness, perfect for a comforting yet light meal.
Ingredients
Scale
Filling
- 1 tbsp olive oil, plus 1 tsp for brushing
- 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
Pastry
- 6 sheets of filo pastry
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan)/Gas Mark 6 to prepare for baking the pie.
- Cook Aromatics: In an ovenproof pan, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped onion and crushed garlic, cooking gently for several minutes until softened and fragrant.
- Add Flavors: Stir in 1-2 teaspoons of harissa, adjusting to your spice preference, and 2 tablespoons of tomato purée. Cook the mixture further for about 3 minutes to deepen the flavors.
- Combine Filling Ingredients: Add the drained chickpeas, raw king prawns, and finely sliced roasted red peppers into the pan. Pour in 300ml of vegetable stock and bring the mixture to a gentle simmer. Season to taste.
- Finish Filling: Stir through a squeeze of fresh lemon juice and the finely chopped parsley to brighten the filling just before baking.
- Assemble Pie: Ruffle and arrange the 6 sheets of filo pastry over the top of the filling in the ovenproof pan. Brush the filo with the remaining 1 tablespoon of olive oil to ensure a golden and crisp finish.
- Bake: Place the pan in the preheated oven and bake for 15 minutes or until the filo is golden brown and bubbling.
- Serve: Remove from the oven and serve immediately with lemon wedges for squeezing over the pie.
Notes
- You can adjust the amount of harissa to control the spice level according to your taste.
- Ensure to use an ovenproof pan that can safely go from stovetop to oven for convenience.
- For a vegetarian variation, omit the prawns and consider adding extra vegetables like spinach or zucchini.
- Leftovers can be refrigerated in an airtight container and gently reheated in the oven to restore crispiness.
- Be careful when handling filo pastry as it dries out quickly—cover with a damp towel when not in use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: prawn pie, chickpea pie, filo pastry, harissa recipe, roasted pepper pie, Mediterranean seafood dish
