Vegetable Recipes - Fila Pie with Seaweed Filling Recipe

Ingredients

Serve 6

• 4 tablespoons olive oil, plus extra for brushing

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 2 teaspoons grated fresh root ginger

• 175 g/6 oz button mushrooms

• 50 g/2 oz dried dulse seaweed

• 1 tablespoon dark soy sauce

• 1 tablespoon lemon juice

• 2 tablespoons chopped coriander leaves

• 50 g/2 oz fresh white breadcrumbs

• 50 g/2 oz pine nuts

• 2 tablespoons sesame seeds

• 12 sheets of filo pastry, defrosted if frozen

• pepper

• Mushroom Gravy, to serve

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Method:

1. Heat half the oil in a large frying pan, add the onion, garlic and ginger, and fry gently for 5 minutes. Add the mushrooms and fry for a further 5 minutes, stirring frequently.

2. Using a pair of scissors, cut the seaweed into small pieces. Add to the pan with the soy sauce, lemon juice and coriander. Stir over a low heat until the seaweed is softened, then remove from the heat.

3. In another pan, heat the remaining oil and stir-fry the breadcrumbs, pine nuts and sesame seeds for 4-5 minutes until evenly browned. Remove from the heat.

4. Keeping the remaining pastry covered with a clean, damp tea towel, take 1 sheet at a time and trim to fit into an oiled 20 x 30 cm/8 x 12 inch roasting tin. Press into the base and brush with oil. Sprinkle with 2 teaspoons of the breadcrumb mixture.

5. Repeat with 5 more sheets of pastry; and half the breadcrumb mixture. Spread over the seaweed mixture and then repeat the layers of pastry and breadcrumbs, ending with a layer of pastry.

6. Brush liberally with oil, mark into 6 portions with a sharp knife and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 30 minutes until crisp and golden, covering with foil if the top becomes too brown. Serve hot with the gravy.

Note: There are several varieties of edible seaweed. Dulse seaweed is cold dried and is similar to Japanese nori, which could be used instead.