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MUSHROOM FILO PIE WITH SPICY PEACH COULIS
Vegan

Serves 12
Ingredients:

60ml/4 tbsp olive oil & extra to brush
3  onions, chopped
4 large leeks, chopped
1.5kg / 3lb mushrooms, chopped
3 tbsp  fresh oregano, chopped
450g/ 1lb cooked white rice
To taste salt and freshly ground black pepper
12 large sheets filo pastry

For the coulis:

2 onions, very finely chopped
30ml/ 2tbsp olive oil
45ml/ 3tbsp mild curry powder
675g/ 1¹/₂ lb peach chutney
10-12 tbsp water

Method:

1. Preheat the oven to 220C°/425F°/Gas 7
   
2. In a large pan, heat the olive oil and sweat the onions, leeks and mushrooms until tender. Stir in the fresh oregano and cooked white rice and season to taste.
   
3. Take two large roasting pans and layer 3 sheets of filo pastry in each one, brushing with olive oil between each layer.
   
4. Put half the leek and mushroom filling into each dish and cover with three more layers of oiled filo pastry.
   
5. Place in the oven for 15-20 minutes until the pastry is golden brown. Reduce the heat after 10 minutes if getting too brown.
   
6. Meanwhile make the coulis: Gently fry the onions in the oil until tender, add the curry powder and cook for 2 minutes, stirring all the time. Add the chutney and water and heat through gently. Blend until smooth.
   
7. Serve slices of the filo pie with a little peach coulis poured around.