Incredibly delicious, easy vegetarian curry pie made with mushrooms, lentils, corn and more wrapped in light and flakey filo pastry. The secret flavour ingredient is Rosella fruit chutney!
Ingreadient:
- 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
Direction:
- Heat oil in a large pan over medium-high heat. Add onion and garlic, cook 3 minutes or until softened. Add mushrooms and cook, stirring, for a further 5 minutes. Add curry powder and flour. Cook for 1 minute.
- Add fruit chutney, stock, corn and lentils. Simmer for 15 minutes or until sauce has thickened. Remove from heat. Stir in ¾ of the green onion and set aside to cool.
- Preheat oven 200°C/180°C (fan-forced). Grease a 22cm ovenproof frying pan or 22cm (base measurement) springform tin with extra olive oil.
- Working with one sheet at a time, brush one side of the filo pastry sheet with olive oil. Drape 6 sheets into the pan, letting half of each sheet hang over the edge of the pan. Rotate each sheet slightly so the overhang surrounds the pan and push down gently to fit.
- Brush remaining 3 sheets and fold in half. Push into the base of the pan. Spoon mushroom mixture into base. Scrunch up overhanging pastry leaving the centre of the pie exposed. Brush pastry with more oil. Bake for 20-25 minutes or until the pastry is golden. Stand 10 minutes before removing from pan. Top with remaining green onions and serve with cucumber and mint raita.
