Summer Veg Blanket Pie
Ingredients: Butternut Squash, Courgette, Cherry Tomatoes, Leek, New Potatoes · 40 min cook time · 450kcal · ₩19,200
Ingredients
1portion Butternut Squash, 1portion Courgette, 1portion Cherry Tomatoes, 1portion Leek, 1portion New Potatoes, 0.5jar Chickpeas, 4cloves Garlic, 1tbsp Fennel Seeds, 1portion Preserved Lemons, 1pinch Saffron, 50g Sour Cherries, 1tsp Harissa, 6sheets Filo Pastry, 400g Yogurt, 2tbsp Olive Oil, 1pinch Salt, 1pinch Pepper, 1bunch Sage, 1tsp Sesame Seeds
Instructions
1. Prepare the vegetables: Cut butternut squash, courgette, cherry tomatoes, leek, and new potatoes into bite-sized pieces. Portion out chickpeas.
2. Heat olive oil in a pan. Add sliced garlic and fennel seeds. Fry until fragrant.
3. Add butternut squash, courgette, leek, and new potatoes to the pan. Stir-fry until slightly softened.
4. Add chickpeas and cherry tomatoes to the pan. Stir well.
5. Add preserved lemons, saffron (infused in hot water), and sour cherries to the pan. Stir to combine.
6. Add harissa to the vegetable mixture. Stir well.
7. Season with salt and pepper. Add fresh sage leaves. Stir and cook for a few more minutes.
8. Prepare the filo pastry: Lay out 6 sheets of filo pastry, brushing each with the tomato juice dressing. Crumple them on top of the vegetable mixture in the pan.
9. Sprinkle sesame seeds over the filo pastry. Bake in a preheated oven at 190°C (375°F) for 25 minutes, or until golden brown and crispy.
10. Serve the pie with a dollop of hung yogurt and a drizzle of harissa oil.
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