Mushroom, chestnut and banana squash filo pie

Name: Mushroom, chestnut and banana squash filo pie
Total time: 18000 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 250 g chestnut mushrooms, sliced; 1 red onion, sliced; 300 g banana squash (or similar) peeled and cut into chunks; 75 g savoy cabbage shredded; 150 ml vegetable stock; 2 tbsp redcurrant jelly; 180 g cooked and peeled chestnuts, halved; 80 g feta; 4 sheets filo pastry

Sam Meadley @samm

Bristol, England, United Kingdom

This is an adaptation from a recipe that @Knivett sent my way to feed my pastry addiction. I subbed out butternut squash from the original, instead opting to use this striking blue banana squash I picked up a little while ago. Fun to make, fun to eat.

Sam Meadley @samm

Bristol, England, United Kingdom

Saved

Ingredients

1.5 hours

4-6 servings

250 gchestnut mushrooms, sliced
1red onion, sliced
300 gbanana squash (or similar) peeled and cut into chunks
75 gsavoy cabbage shredded
150 mlvegetable stock
2 tbspredcurrant jelly
180 gcooked and peeled chestnuts, halved
80 gfeta
4 sheetsfilo pastry

Saved

Steps

1.5 hours

1

Assemble your ingredients. Cut the squash down to the size required (about 300g).
2

Chop the mushrooms and add to a pan of hot oil. Over medium-high heat cook until they start to brown (about 5 minutes) then transfer to a bowl.
3

In the same pan you cooked your mushrooms, add a bit more oil and cook the onions and squash together until the onions start to brown and the squash begins to soften. Another 5 mins or so.
4

Meanwhile, shred the cabbage and once the onion/squash mix is suitably cooked, add to the pan along with the 150ml of veg stock.
5

Cook until the liquid has almost entirely reduced then stir in the redcurrant jelly and cook for a further 2 minutes. Whilst the stock is cooking down, prepare the chestnuts by halving them.
6

Once reduced, add the mushrooms back into the pan along with the chestnuts. Stir well to incorporate then leave to cool for 30 mins.
If you’re using ready-made filo now is a good time to take it out of the fridge.
7

Once the filling is cool and the pastry is at room temperature, start to assemble your pastry sheets on a baking tray. I used four sheets of pastry. First make a cross with two sheets, then a diagonal cross with the next two. Between each layer brush with olive oil.
8

Pour the filling into the centre of the cross and shape into a circle by hand. Crumble over the feta.
9

Begin folding the excess pastry into the centre leaving a gap in the centre of the pie. Roughly scrunch the edges and bake in a preheated 200°C oven for 25-30 mins.