Friday, 9 March 2012

Pieminister: Courgette and Chickpea Filo Pie

British Pie Week is drawing to a close. This is one of the more successful British food weeks, in part because it has transcended its promotional origins (Jus-Rol Pastry, General Mills) to take on a life of its own. There are pub pie promotions, for example, and various pie-making competitions around the UK.

My contribution to the blogosphere during British Pie Week 2012 is an attempt at a Pieminister Courgette & Chickpea Filo Pie, from the recipe in Pieminister: a pie for all seasons (Tristan Hogg and Jon Simon, 2011; pp. 94-95).

The recipe calls for onion wedges and courgette slices to be cooked up in olive oil in a large frying pan. Garlic, freshly chopped rosemary and thyme, and some chilli flakes are added, followed by a drained tin of chickpeas and halved cherry tomatoes, chopped rosemary and thyme, and some balsamic vinegar. This is all added to an ovenproof dish, with olive oil-brushed filo pastry - “scrunch it up loosely so it looks like a rose” – on top. This is an instruction that invites creative expression.

In my hurry to get started, I cut the red onions up too finely. The recipe calls for wedges of red onion, which effectively match the size of the courgette slices and halved cherry tomatoes. I’ll get it right next time, as I will be doing this surprisingly tasty pie again. During the summer, I will ramp up the fresh herb content with a selection of thymes from the herb garden (only the rosemary out there at the moment). I’ll also get more artistic with the filo.

The recipe suggests that the pie is good with hummus. They’re right. I served the pie warm with some cooled home-made hummus (another tin of chick peas, tahini paste, crushed garlic and the juice squeezed from a big lemon) and a green salad.

I was going to say that most pies made this week will be meaty, so I thought I would do something a little different by cooking this vegan recipe. However, before posting this I noticed that Nicki of fame (Cardiff foodie website and blog) has also cooked this very pie, and appears to have done a better job of it than me! So, instead, I’ll say this is one of the easiest recipes in the Pieminister cookbook to cook, and it is deservedly popular.

After just a few recipes, I am inclined to think that Pieminister: a pie for all seasons is a good cookbook, in that you quickly start trusting the recipes to deliver for you.

See also:
Pieminister: Homity Pie:

The Pieminister book:

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