Seeded Carrot And Cabbage Filo Pie Recipe

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 Heat oil in a large frying pan over medium heat Seeded carrot and cabbage filo pie recipe

Serves 6 | 30 mins prep | 60 mins cook

Seeded carrot and cabbage filo pie, carrot recipe, brought to you by Australian Women’s Weekly

Ingredients

Topping
1/4 cup(50g) pepitas (pumpkin seeds)
1/4 cup(35g) slivered almonds
1/4 cup(25g) coarsely chopped walnuts
1 tbsppoppy seeds
1 tbspsesame seeds

Seeded carrot and cabbage filo pie
1/4 cup(60ml) olive oil
1 small leek (200g), white part only, sliced thinly
2 clovesgarlic, crushed
2 tspcaraway seeds
2 medium carrots (270g), grated coarsely
250 gsavoy cabbage, shredded
1/4 cup(40g) currants
2 tbspfresh mint, chopped finely
14 sheets filo pastry (210g)
1/3 cup(80ml) olive oil, extra

Herb salad
2 small lebanese cucumbers (260g)
1 cupfresh flat-leaf parsley leaves
1 cupfresh curly parsley leaves
1/2 cupfresh mint leaves
1/2 cupfresh dill sprigs
2 green onions (scallions), sliced thinly
1 tbspred wine vinegar
2 tbspolive oil
75 gsoft goat’s cheese, crumbled

Steps

Seeded carrot and cabbage filo pie

Heat oil in a large frying pan over medium heat; cook leek, garlic and seeds for 5 minutes. Add carrot; cook for 3 minutes. Add cabbage; cook a further 5 minutes or until vegetables are soft. Stir in currants and mint. Cool.

Make topping. Combine pepitas, almonds, walnuts, poppy seeds and sesame seeds in a small bowl.

Preheat panggangan to 180°C/350°F.

Divide filling into seven portions. Brush one sheet of pastry with a little of the extra oil; top with a second sheet. Keep remaining sheets covered with a clean, damp tea towel.

Place one portion of filling lengthways, in a thin line, along pastry edge; roll pastry over filling. Starting at the centre of a 24cm springform pan, carefully form the pastry roll, seam-side down, into a coil.

Repeat with remaining pastry, oil and filling, joining each roll to the end of the last one and coiling it around until the base of the pan is covered. Brush top with oil.

Bake fillo pie for 18 minutes. Evenly cover with topping; bake a further 8 minutes or until golden.

Meanwhile make herb salad. Using a vegetable peeler, peel cucumbers into ribbons. Place cucumber in a medium bowl with herbs, onion, vinegar and oil; toss gently to combine. Top with cheese.

Serve fillo pie with herb salad.

Recipe by Australian Women’s Weekly

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