Courgette & chickpea pie

SERVES 2

These pies are easy to make, tasty and satisfying.

2-3 tbsp olive oil

1 red onion, diced

2 courgettes, cut into

2cm cubes

2 tsp ground coriander

1 tsp cumin seeds

½ cup basmati rice

1 cup vegetable stock

1 can chickpeas, drained

½ tsp salt

4 sheets filo pastry, halved

to give 8 smaller sheets

50g butter, melted

Chutney or sauce, to serve

1 Preheat oven to 180°C. Grease 2 small springform tins.

2 Heat 1 tbsp of oil in a saucepan and fry onions until golden. Remove and set aside. Add remaining oil and fry courgettes until golden brown – this increases their flavour and prevents them from being watery. Return onions to pan, then the spices. Cook for 1-2 minutes until fragrant.

3 Add rice and stock, then cover and cook for 8-10 minutes.

4 Add chickpeas and salt, then heat through. Taste and add more seasoning as required. Leave to cool.

5 Make the pies by brushing a sheet of filo with the butter, then pressing it into tin, allowing the pastry to overhang the sides. Repeat with two more sheets. Spoon the filling into the pastry until full and fold the overhanging pastry to cover the filling. Brush a final sheet of filo with butter, then fold in half and use as the lid, tucking it into the sides. Brush with butter. Repeat for second pie.

6 Bake for 20 minutes or until pastry is golden.

7 Serve with chutney.