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Bread / Pastry

Mushroom, Chestnut and Squash Filo Pie

This delicious vegetable pie was made to be shared with family and friends, especially good with vegetarian gravy or served cold with salad.

Serves 6

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Over 2 hours
Calories Per Serving
406
Bob's  Kitchen Recipe Card

Ingredients for  6  Servings

  • 300g
    Butternut squash (¼ squash), peeled and cut into 2cm chunks
  • 250g
    Chestnut mushrooms, sliced
  • 75g
    Curly kale, shredded, tough stalks discarded
  • 180g
    Chestnuts, halved
  • 75g
    Walnuts, roughly broken
  • 85g
    Goats’ cheese, cut into small pieces
  • 1
    Red onion, sliced
  • 50g
    Ready-to-eat dried apricots, quartered
  • 150ml
    Vegetable stock, made with ½ vegetarian stock cube
  • 3 tbsp
    Extra virgin olive oil
  • -
    Salt and freshly ground black pepper
  • ½ tsp
    Dried chilli flakes (optional)

  • For the Pastry

  • 4
    Sheets filo pastry (each about 48x25cm)
  • 2 tbsp
    Extra virgin olive oil
  • -
    Handful chopped fresh parsley, to garnish (optional)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Over 2 hours

Method

  1. Heat 2 tablespoons oil in a large non-stick frying pan and fry the mushrooms over a medium–high heat for 4–5 minutes, or until lightly browned. Tip onto a plate and return the pan to the heat.
  2. Add the remaining tablespoon of oil and reduce the heat. Gently fry the onion and squash for 5 minutes, or until the onion is lightly browned and the squash is beginning to soften, stirring regularly.
  3. Add the kale, stir in the stock and bring to a simmer. Simmer for 3 minutes, or until the liquid is reduced to almost nothing, stirring regularly.
  4. Stir in the apricots and gently heat for 2 minutes. Remove from the heat and add the chestnuts, walnuts and reserved mushrooms, stirring well. Add the chilli flakes, if using. Season with salt and pepper. Leave to cool for 45–60 minutes.
  5. Preheat the oven to 190°C/Fan 170°C/Gas 5.
  6. Line a baking tray with baking paper. Place one sheet of the filo pastry across the tray and brush with a little oil. Add a second sheet of pastry at right-angles to the first to make a cross shape. Brush with a little more oil. Place the third sheet diagonally over the first and brush with a little more oil. Add the fourth sheet diagonally in the opposite direction.
  7. Spoon the filling into the centre of the pastry and flatten into a circle around 20cm wide and 4cm deep. Scatter with the goats’ cheese.
  8. Bring the excess pastry up around the filling, leaving a gap at the top, scrunching loosely. Brush the pastry with the rest of the oil. Bake for 25–30 minutes. Serve in slices, garnished with parsley if liked.