Who knew pomegranates and mushrooms go SO well together? Well this super easy to rustle up pie proves just that and combines lots of slow roast mushrooms with pomegranate molasses (a favourite ingredient of mine lately), fresh pomegranate seeds and lentils, all topped with crispy filo pastry sheets.
A mushroom lovers dream dinner, meat eater or not, and full of flavour without the heaviness you can get from creamy pies!
I served mine with a fresh salad and a big dollop of creme fraiche on the side!
A veggie main that wows with punchy flavours.
- 500g chestnut mushrooms, halved if small, quartered if large
- 4 portobello mushrooms, cut into 4 pieces
- 3 large banana shallots, peeled and fairly finely chopped
- 45ml (3 tbsp) olive oil
- 4 cloves garlic, peeled and crushed
- 1 tsp flaky sea salt, plus extra to scatter over the pastry
- 100ml pomegranate molasses
- 5 tbsp pomegranate seeds
- 250g cooked vacuum-packed puy lentils
- 7 sheets filo pastry (suitable for vegans)
- 2 tbsp olive oil
- To serve creme fraiche
- Heat the oven to 150C.
- Tip the mushrooms, shallots, oil, garlic and sea salt into a large, lidded casserole dish or roasting tin, and gently stir to mix (you may need to use your hands.)
- Cover with the lid (or tightly with foil) and put in the oven to cook for one hour.
- Take the dish out of the oven, remove the lid or foil, and increase the heat to 200C.
- Stir the pomegranate molasses, the pomegranate seeds and the lentils through the mushrooms.
- Lay one of the seven sheets of filo over the mushrooms, then scrunch up the remaining six pieces and arrange them evenly over the top.
- Use a pastry brush to brush the oil all over the filo peaks and troughs, scatter generously with sea salt flakes, then return to the oven for 25-30 minutes, until the pastry is golden brown and crisp.
- Serve hot.