Prawn, pepper & chickpea filo pie

Try a lighter version of a traditional pastry-topped pie, with a prawn, pepper & chickpea filling. The filo pastry also gives it an excellent crunch

Ingredients

• 1 tbsp olive oil, plus 1 tsp
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 -2 tsp harissa, to taste
• 2 tbsp tomato purée
• 400 g can chickpeas, drained and rinsed
• 300 g raw king prawns
• 3 roasted red peppers from a jar, finely sliced
• 300 ml vegetable stock
• 1 lemon, cut into wedges
• small bunch of parsley, finely chopped
• 6 sheets of filo pastry

Steps

1. Heat the oven to 200C/180C fan/gas 6. Heat the 1 tsp of oil in an ovenproof pan over medium heat and add the onion and garlic. Cook gently for a few minutes until slightly softened. Stir in the harissa and tomato purée, and cook for 3 mins more. Tip in the chickpeas, prawns, peppers and stock.
2. Bring to a gentle simmer, then season, stir through a squeeze of lemon juice and the parsley. Ruffle the pastry sheets on top and brush over the remaining olive oil. Bake for 15 mins until golden and bubbling. Serve with lemon wedges.