Hotchpotch Pie with Dzja-dzjək

Name: Hotchpotch Pie with Dzja-dzjək
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 100 g cooked chickpeas; 100 g cooked potato, cubed; 50 g cooked tuna fish (optional) or any cooked fish/meat/cheese or tofu; few grinds of salt and pepper; 2 sheets filo pastry; 2 tbsps oil; Herb chutney:; 100 g coriander; 50 g pistachios or almonds; 20 g mint leaves; 4 tbsps lemon juice; 4 green chillies, chopped; good pinch salt; Cacık:; 125 g Greek or Turkish yoghurt; 125 g lor peyniri or ricotta; 1/2 clove garlic, crushed to a paste with a little salt; 1 tsp dried mint; 150 g Persian cucumbers, peeled, deseeded and finely diced; salt to taste; 1 tsp lemon juice; 1 tbsp extra virgin olive oil; Small sprig of fresh mint, finely chopped

Laura @FeelBetter

Milton Keynes, England

Hotchpotch (Hodge-podge) dates back to the 14th century and derives from the French verb hocher meaning to shake and pot, which means the same in English. It was anything and everything thrown together and cooked.

Cacık (pronounced Dzja-dzjək) is a tarator dish that became popular across the Ottoman empire from the Balkans to the Middle East. Originally it was a simple meze of yoghurt, walnut and vinegar but nowadays it is similar to tzatziki but not as garlicky and just, well, more sophisticated. It is made from a blend of Turkish cheese lor peyniri (similar to a dry ricotta) and strained yoghurt and flavoured with a smidge of garlic, salt, chopped cucumber, mint or dill and lime juice and finished with a drizzle of olive oil. It is usually served cold in small bowls with ice cubes as a side dish.

Always fun to rummage in the fridge, find leftovers and play Ready, Steady, Cook. I have chickpeas, potato, tuna flakes, herb chutney, a couple of sheets of filo pastry, Greek yoghurt, ricotta and picked some baby cucumbers from the garden. Ideal for making a hotchpotch pie with a side of creamy cacık for lunch or a light supper. #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

40 minutes

4 servings

100 gcooked chickpeas
100 gcooked potato, cubed
50 gcooked tuna fish (optional) or any cooked fish/meat/cheese or tofu
few grinds of salt and pepper
2 sheetsfilo pastry
2 tbspsoil
Herb chutney:
100 gcoriander
50 gpistachios or almonds
20 gmint leaves
4 tbspslemon juice
4green chillies, chopped
good pinch salt
Cacık:
125 gGreek or Turkish yoghurt
125 glor peyniri or ricotta
1/2 clovegarlic, crushed to a paste with a little salt
1 tspdried mint
150 gPersian cucumbers, peeled, deseeded and finely diced
salt to taste
1 tsplemon juice
1 tbspextra virgin olive oil
Small sprig of fresh mint, finely chopped

Saved

Steps

40 minutes

1

Heat the oven to 190 degrees C.
Make the herb chutney by whizzing all the ingredients in a food processor. Fold together the chickpeas, potato, tuna (if using) and add the herb chutney. Season with salt and pepper.
2

Cut each sheet of filo into 4 pieces. Place one sheet in a small ovenproof tin overlapping the top edge and brush with a little oil. Place the remaining pieces one at a time, overlapping and brushing each with the oil.
3

Spread the chickpea mixture into the centre and wrap the overlapping sides of the filo over to cover. It doesn't matter if covered completely as the crispy bits add texture. Brush the top with oil and bake in the centre of the oven for 30-35 minutes until golden and crispy.
4

Cacık: whilst the pie is cooking, mix together in a bowl the yoghurt and cheese, then add in the garlic and mint. Gently fold through the cucumbers and season well with salt. Top with a drizzle of extra virgin olive oil and finely chopped fresh mint.