Ingredients for Mushroom, chestnut and banana squash filo pie
- 250 g chestnut mushrooms, sliced
- 1 red onion, sliced
- 300 g banana squash (or similar) peeled and cut into chunks
- 75 g savoy cabbage shredded
- 150 ml vegetable stock
- 2 tbsp redcurrant jelly
- 180 g cooked and peeled chestnuts, halved
- 80 g feta
- 4 sheets filo pastry
Cooking Instructions for making Mushroom, chestnut and banana squash filo pie
Assemble your ingredients. Cut the squash down to the size required (about 300g).
Chop the mushrooms and add to a pan of hot oil. Over medium-high heat cook until they start to brown (about 5 minutes) then transfer to a bowl.
In the same pan you cooked your mushrooms, add a bit more oil and cook the onions and squash together until the onions start to brown and the squash begins to soften. Another 5 mins or so.
Meanwhile, shred the cabbage and once the onion/squash mix is suitably cooked, add to the pan along with the 150ml of veg stock.
Cook until the liquid has almost entirely reduced then stir in the redcurrant jelly and cook for a further 2 minutes. Whilst the stock is cooking down, prepare the chestnuts by halving them.
Once reduced, add the mushrooms back into the pan along with the chestnuts. Stir well to incorporate then leave to cool for 30 mins.
If you’re using ready-made filo now is a good time to take it out of the fridge.
Once the filling is cool and the pastry is at room temperature, start to assemble your pastry sheets on a baking tray. I used four sheets of pastry. First make a cross with two sheets, then a diagonal cross with the next two. Between each layer brush with olive oil.
Pour the filling into the centre of the cross and shape into a circle by hand. Crumble over the feta.
Begin folding the excess pastry into the centre leaving a gap in the centre of the pie. Roughly scrunch the edges and bake in a preheated 200°C oven for 25-30 mins.
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