Spicy Prawn, Pepper and Chickpea Filo Pie

Name: Spicy Prawn, Pepper and Chickpea Filo Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 300 g raw king prawns; 400 g chickpeas, drained and rinsed; 3 roasted red peppers, finely sliced; 1 large onion, finely chopped; 2 clove garlic, crushed; 1-2 tsp harissa; 2 tbsp tomato puree; 300 ml vegetable stock; 4 tsp olive oil; 6 sheet filo pastry; 1 lemon, cut into wedges; 1 small bunch parsley, finely chopped

This crisp-topped prawn filo pie layers juicy king prawns, chickpeas, roasted red peppers and harissa in a rich tomato sauce. It is quick enough for a weeknight but feels special, with golden ruffled pastry and bright lemon to finish.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

raw king prawns
300 g
chickpeas, drained and rinsed
400 g
roasted red peppers, finely sliced
3
large onion, finely chopped
1
garlic, crushed
2 clove
harissa
1 tsp
tomato puree
2 tbsp
vegetable stock
300 ml
olive oil
4 tsp
filo pastry
6 sheet
lemon, cut into wedges
1
parsley, finely chopped
1 small bunch

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Heat 1 tsp of the olive oil in a large ovenproof frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened, then stir in the garlic and cook for 30 seconds. Add the harissa and tomato puree, stirring for about 2-3 minutes until fragrant and slightly darker.

Stir in the chickpeas, raw king prawns, sliced roasted peppers and vegetable stock. Bring to a gentle simmer, season with salt and black pepper, then add a squeeze of lemon juice and most of the parsley. Scrunch the filo sheets loosely over the filling, brush with the remaining olive oil, and bake for 15 minutes, or until the pastry is crisp and golden and the filling is bubbling. Scatter with the remaining parsley and serve with lemon wedges.

Chef's Tips

Use rose harissa for a gentler, aromatic heat, or regular harissa for a sharper kick. Keep the filo covered with a clean towel while assembling so it does not dry out. Leftovers are best reheated in the oven until hot so the pastry crisps up again.