This vegan pie recipe would make a perfect weekend lunch. The Filo is beautifully layered with veggies and served with carrot puree and cauliflower mash.
This is the whole vegan recipe …
The layered technique can be used with any combination of ingredients you like. The filo pastry works as the perfect light crust for a whole host of puréed perfection. Try not to use so many flavors it makes your tastebuds malfunction, which means you taste very little and the individual ingredients merge into one. You need some small deep pie dishes here, the spring type with a trapdoor like base. I have cooked these pies many times in deep bowls, but it is harder to get them out in one piece and you don’t get to see all the lovely layers in. You can use also potato instead of cauliflower for the mash, but I like the lightness that the bright color of cauliflower brings.
5 cloves of garlic, unpeeled
1 onion, roughly chopped
1 small cauliflower, roughly chopped
1½ tsp sea salt
2 tbsp olive oil
75ml almond milk or soya milk
1 tsp lemon zest
2 tbsp chopped parsley
3 large carrots, scrubbed and chopped
¼ tsp freshly ground nutmeg
2 tsp nutritional yeast flakes
6 sheets of filo pastry
2 tbsp olive oil
For the topping:
1 large red pepper, deseeded and finely diced
2 cloves of garlic, peeled and crushed
1 tsp fennel seeds
2 handfuls of black olives, de-stoned and roughly chopped
2 tbsp fine capers, well drained (if large, roughly chopped)
2 tsp lemon juice
½ tsp black pepper
4 tbsp roasted almonds, roughly chopped
a large pinch of sea salt (if needed)
1 tbsp olive oil
Pre-heat the oven to 220 C. Put the garlic, onion, and cauliflower on to a baking tray, sprinkle with a teaspoon of sea salt and toss in a teaspoon of olive oil.
Bake in the oven for about 20 minutes, then check if the garlic is soft and remove it.
Turn the cauliflower and onion over and put them back into the oven for 10 minutes more. All should be cooked and caramelized.
Once they have cooled, push the garlic out of the skins and put into a blender with the cauliflower, onions, almond milk, lemon zest, and parsley.
Blitz until creamy, then check the seasoning, cover and set aside.
Toss the carrots in a teaspoon olive oil and pop on a baking tray, cover with foil and bake in the oven for about 30 minutes until becoming soft.
Place in the blender with the nutmeg, yeast flakes and pulse a few times, leaving some chunks.
On a lightly floured surface, lay a sheet of filo pastry.
Brush well with olive oil, lay on another sheet, brush with oil again, layer and brush.
That’s 3 sheets of filo per pie. Lay the filo over a small circular pie dish, press in gently with your fingers, right down into the corners.
Repeat the process with the other pie dish too. Reduce the oven to 200 C.
Your fillings should be still warm. Use a spoon, form a good layer of carrot purée in each pie, again press it into the edges to form a distinct layer.
Top with the cauliflower mash until it is below the rim of the pie dish. Trim the square edges of the filo, but leave a good space overlap.
Brush the pies gently with olive oil and place in the oven. Bake for about 20 minutes, check if the filo is not cooking too quickly. Cover it with foil if this happens.
Heat a tablespoon of olive oil in a frying pan. Add the peppers and sauté for about two minutes, then pop in the capers, olives, lemon juice, almonds, and peppers.
Check if it is salty enough. Cover and warm through on a low heat for about 15 minutes and set aside.
Serve the warm pies with a good layer of the almonds and peppers as a topping. Best with steamed greens.
Enjoy the fruits of your artistry.