This was originally made with leftover lamb breast from Wish ewe were here.
But here at f&t we endeavour to keep the balance at all times. A chunk of crispy tender meat in one hand, and a mouth-watering slice of spiced vegan filo pie in the other.
The pie is simply served with homemade vegan tzatziki.
Shopping list (serves 4):
Shallots (very finely chopped) x 6
Large carrot (peeled & finely chopped) x 1
Large parsnips (peeled & roughly chopped) x 1
Sweet red peppers (very finely chopped) x 2
Garlic cloves (minced) x 4
Chickpeas (canned) x 400g
Green lentils x 150g
Sumac x 1 tsp
Smoked paprika x 1 tsp
Ras el hanout x 1 tsp
Fresh ginger (minced) x 1 tbsp
Chilli flakes x 1/4 tsp
Saffron strands x 1 generous pinch
Vegetable stock x 600ml
Fresh thyme (finely chopped) x 1 handful
Bay leaves x 1
Vegan filo sheets x 10 sheets (roughly)
Poppy seeds x 1 tsp
Extra virgin olive oil
Vegan soy yogurt (unsweetened) x 300ml
Large cucumber (very finely chopped) x 1
Zest of 1 lemons
Juice of 1/2 a lemon
Fresh mint leaves (very finely chopped) x 2 large handfuls
Extra virgin olive oil x 1 tbsp
Pinch of salt
Set your oven to 200°C (fan)/220°C.
Heat a large glug of oil in a large casserole dish or pan with a lid, and gently fry the shallots and red peppers for 10 minutes over a medium heat. Season well before adding the carrots, garlic and parsnips.
Continue to heat for a further five minutes on high. Add the lentils and chickpeas, along with the spices, thyme, ginger and saffron. Season well again, and mix thoroughly over the heat.
Add the bay leaf and stock, stirring continuously.
Cover and place in your hot oven. Lower the heat right down to 120°C (fan)/140°C and leave to cook slowly for three hours. Remove and allow to cool for about 30 minutes.
Get yourself a large pie dish and begin layering the base with around six sheets of filo pastry, brushing liberally with olive oil between each layer and crimping the pastry over the edges of the dish. Set your oven to 160°C (fan)/180°C.
Proceed by spooning in the pie filling. Scrunch and tear the remaining four sheets of filo, scattering them on top. Drizzle liberally with the olive oil and scatter with poppy seeds.
Bake in your hot oven for 25 minutes.
In the meantime, mix all the tzatziki ingredients together in a bowl.
Allow the pie to stand for five minutes before serving alongside the vegan tzatziki.