Artichoke, Butter Bean and Halloumi Pie

By Deena Kakaya •


Deena Kakaya creates a wonderful pie to represent the changing season, away from wintery comfort eating.  Her light filo pie with a delicious salad filling is perfect for anyone looking for a healthier alternative to your traditional pie.


I’ve indulged quite a lot lately.  There has been a lot of wintery comfort in the way of creamy pasta, warm chocolate and waffles…not forgetting the deep fried mock chicken in Malaysian spices or the sticky rice. Oof.

So when the subject of British Pie week came up, I felt a little queasy at the thought of puff pastry giving way to dense fillings in creamy sauces. I found myself silent in the kitchen, looking over at spring shoots in the garden, my annually visiting hyacinths, daffodils and snowdrops desperately wanting to burst through. I love this time of year. I feel a sense of freshness, newness, readiness and the urge to just go out and do things. I want to do fun things, be outdoors and be kinder to my body.


The fabulous thing about a crisp and light filo pie is that it can take on any character you like, can’t it? I have created fresh, zesty, juicy, chutney to dress the salty and spongy Halloumi, deep butterbeans and silky artichoke and all in all it’s a bit like a spring salad in a crisp golden wrapping.

The really exciting thing about this salad is the chutney and how well it works with the simple and clean ingredients. It’s bracing, it’s invigorating and it smells great. 


Artichoke, Butter Bean and Halloumi Pie in a Green Pepper, Cauliflower and Coriander Chutney


Serves 4-6 people

For one pie:

350g cooked artichoke hearts
350g butterbeans, cooked
200g cubed Halloumi
275g filo sheets

For the chutney:

2 green chillies, finely chopped
30g coriander, finely chopped
2 green bell peppers, finely cubed
200g cauliflower, cut into small florets
One medium red onion, finely chopped
3 tbsp. white wine vinegar
¾ tsp. Szechuan peppers, finely ground
1 ½ tsp. epazote or oregano
1 tsp. cumin seeds
Salt to taste
½ tsp. turmeric powder
½ lemons squeezed
2 tbsp. vegetable oil


Method:

 1.       Boil the cauliflower for 4-5 minutes before draining it and washing it in cool water.
 
2.       In a pan, heat the oil and add the cumin seeds and chillies. Once they start to sizzle, add the cubed green pepper and sauté in salt and turmeric until it begins to soften and then add the onion and continue to sauté until the green pepper has softened enough to squashing-consistency.
 
3.       Coarsely chop the cauliflower into small pieces and then mix it into the chutney before drizzling in the white wine vinegar and lemon juice and then sprinkle in the pepper and epazote.
 
4.       Simmer for 3-4 minutes before turning off the heat and leaving it to a side.
 
5.       In a deep bowl, combine the artichoke, the butterbeans and Halloumi and then dress these ingredients with the chutney and toss all of the ingredients to combine well.


 
6.       Line a baking tin with the filo pastry, letting some of it hangs off the side. Work your way around the tin so that all sides are covered. Fill the baking tin and then fold in the pastry that is hanging from the side inwards, and drizzle lightly in oil.
 
7.       Bake the pie in the oven at 180 degrees until the pie is golden. Allow it to cool before slicing it open. 


Inspired? For more great pie recipes visit Great British Chefs.

 

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Deena Kakaya

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork. Her recipes use influences from throughout the world, often combining an Indian influence. They also happen to be completely meat-free. You can follow Deena on Facebook here. 

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