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Open Harissa Filo Pie
The addition of rose petals or water to harissa paste softens the blow of the fiery pepper. It gives this filo pie a deliciously warm, spicy taste without overpowering the fresh flavour of the veggies.
Ingredients
Ingredients
- aubergine, roughly sliced
- large courgette, roughly sliced
- red peppers, sliced
- large red onion, peeled + roughly sliced
- olive oil
- fresh thyme, leaves stripped
- salt + pepper
- rose harissa paste
- filo pastry
- sesame seeds
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Toss the aubergine, courgette, red pepper and red onion in a large roasting tin with a generous glug of olive oil, the thyme and generous pinches of salt and pepper. Roast for 25-30 minutes, stirring halfway.
- 3
Once the veg is soft, stir through the rose harissa paste until combined.
- 4
Lay one sheet of filo pastry on a baking tray and brush with a little olive oil. Then lay the next sheet of filo on top, brush with oil and repeat for the remaining sheets of pastry.
- 5
Transfer the roasted veg to the middle of the pastry and spread it out leaving some space clear around the edges.
- 6
Then scrunch the edges of the pastry over the veg, to create a pastry border.
- 7
Brush the edges of the pastry with olive oil and sprinkle with sesame seeds. Bake for 12-15 minutes until the pastry is crisp and golden.
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