Recipes
Recipes

Bhaji-topped lentil filo pie with a mint and red onion salad

Store-cupboard saviour lentil ragu, plus ready-to-eat sweet potato bhajis and a hit of chilli make a winning vegan combo

Store-cupboard saviour lentil ragu, plus ready-to-eat sweet potato bhajis and a hit of chilli make a winning vegan combo

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(15 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.13 per serving

Nutritional Information

Each 280g serving contains

Energy
1372kj
328kcal
16%
Fat
13.7g
Med
20%
Saturates
1.1g
Low
6%
Sugars
10.9g
Low
12%
Salt
0.84g
Low
14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
490kj/117kcal

Ingredients

3tbsp rapeseed oil, plus extra for greasing

392g tin Asda Vegetarian Lentil Ragu

200g Frozen for Freshness Sliced Mixed Peppers

2 red onions, chopped

2 x 25g packs coriander, finely chopped, reserving a few leaves to serve

8 sheets Asda Ready Rolled Filo Pastry

1tbsp black onion seeds

2 x 180g packs Asda Sweet Potato Bhajis, roughly torn

15g mint, leaves picked

1 red chilli, sliced, reserving a few slices to serve

Lemon wedges, to serve

1 green chilli, sliced, reserving a few slices to serve

Method

1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm ovenproof pan with a little oil.
2
Mix the ragu, peppers, ½ the onion and ½ the coriander. Set aside.
3
Brush the filo pastry with the oil, then layer the sheets up in the pan, allowing the edges to overhang. Sprinkle with the onion seeds and gently scrunch up the edges. Fill with the ragu mixture and top with the bhajis.
4
Bake for 35-40 mins until the filo is crisp and golden.
5
Put the mint and chillies in a bowl with the remaining onion and coriander and mix together.
6
Top the pie with the reserved chilli and coriander. Serve with the salad and lemon wedges.