Mushroom and Lentil Curry Open Filo Pie Recipe | myfoodbook

Ingredients

• 2 tbsp oil, plus extra for brushing pastry
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 300g portobello mushrooms, sliced 1cm thick
• 200g cup mushrooms, sliced 1cm thick
• 2 tablespoons mild curry powder
• 1½ tablespoons plain flour
• 250g jar Rosella Fruit Chutney
• 1 ¼ (310ml) cups vegetable stock
• 300g can corn kernels, drained
• 400g can lentils, drained
• 3 green onions, sliced
• 9 sheets filo pastry
• Cucumber and mint raita to serve