Prawn, pepper & chickpea filo pie - Good Food Middle East
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
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Cooking tools:
- Oven
- Skillet
- Chef's knife
- Cutting board
- Pie dish
- Mixing bowl
- Wooden spoon
- Pastry brush
- Measuring spoon
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
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