Festive Filo Pie

We’ve had requests for the recipe for our festive pie that was posted on social media recently. As guests aren’t able to enjoy our festive menu this year, we’re providing you with the receipe to try for yourself at home. If you make it, please drop us a note!

Mushroom, chestnut, apricot and squash festive pie

Ingredients

2 tbsp extra virgin olive oil

200g chestnut mushrooms, sliced

1 or 2 red onions, sliced

300g butternut squash, cut into 2cm pieces

180g chestnuts, halved, fresh or vacuum packed

80g curly kale, shredded or 150g spinach instead of kale

50g dried apricots, halved orquartered

75g/2½oz walnuts, roughly broken

½ tsp dried chilli flakes

200ml vegetable stock

100g goats cheese, cut into small pieces (optional)

sea salt and ground black pepper

4 sheets filo pastry, about 50x25cm each

2 to 3 tbsp extra virgin olive oil

Smoked paprika

Method

1. Fry the mushrooms in the oil for 4–5 minutes. Reserve to the side.

2. Fry the onion with the squash until the onion browned and the squash softens.

3. Add the kale or spinach (kale gives more texture to the dish), stir the stock in and simmer to allow the stock to reduce down to avoid too wet a mixture.

4. Add the apricots heat again briefly. Add the chestnuts, walnuts mushrooms and the chilli flakes. Cook for a further few minutes. Season with salt and pepper.

5. Preheat the oven to 180C. Line an over proof frying pan or baking tray. Frying pan helps pie retain its shape.

Place one sheet of the filo pastry across the tray and brush with some oil or use an oil spray, sprinkle some salt, pepper and paprika. Repeat for second sheet but place at 45 degrees, to form a star shape. Repeat for the additional layers.

6. Next, fill the pie with the filling in the centre. Scatter with goats’ cheese, if using.

7. Bring the layers of the pastry up around the filling to form a parcel.

8. Brush the pastry with some more oil, or spray with oil and then sprinkle some more salt, pepper and paprika on the top. Bake for around 30-40 minutes.

9. Keep an eye on the pastry, you may need to cover with tin foil if it browns too fast.

10. Serve with a vegetarian onion gravy, some cranberry sauce and pan friend brussels (sauteed in butter for a few minutes).

Can be adapted quite easily to make the recipe vegan.