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It is an amazingly delicious, simple vegetarian curry pie made from corn, lentils, mushrooms, and more. It’s all wrapped in a soft and flakey filo pastry. The secret ingredient for flavor is Rosella fruit Chutney!



  1. Cook oil in an oven-proof pan on medium-high temperature. Add garlic and onion and cook for about 3 minutes or so until tender. Add the mushrooms and cook, stirring for 5 minutes. Add flour and curry powder. Cook for one minute.
  2. Add the chutneys, stock corn, and lentils. Let it simmer for 15 minutes or so until the sauce has thickened. Take the sauce off the stove. Mix in the remaining 3/4 of the chopped green onion, then place in a bowl to let it sit until cool.
  3. Preheat oven to 200degC/180degC (fan-forced). Grease an oven-proof 22cm frying pan or a 22cm (base measure) springform tin using more olive oil.
  4. One sheet at a time. Apply a brush to each side of the sheet using olive oil. Place six sheets in the pan, leaving the top half of each one to hang over the edges of the skillet. Then, rotate each sheet until the excess hangs over the pan. Push down gently until it fits.
  5. Clean the remaining three sheets, then fold them in half. Please place them in the bottom of the dish. Pour the mushroom mixture into the base. Squash the pastry overhanging, leaving the center of the pie uninvolved. Brush the pastry with oil. The baking time is 20-25 mins or so until the dough is golden. Leave for 10 minutes prior to removing from the pan. Sprinkle with the remaining green onions, and serve with mint raita and cucumber.

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