Chantelle Nicholson’s vegan recipe for pea, broad bean and caramelised onion filo pie

From theguardian.com

The humble marrowfat pea adds its superpower to the chunky puree at the heart of this satisfying pie 

Who doesn’t love a good pie? When I was growing up in New Zealand, the choice available was generally limited to ones containing meat, or the country’s classic bacon and egg pie. Well, today’s recipe is none of the above. Instead, it features an ingredient I hadn’t even tried before I moved to London just over 18 years ago, namely marrowfat, or mushy, peas. It turns out they make the most sublime puree – in fact, I’d even go so far as to say they make a great alternative to avocado.

Pea, broad bean and caramelised onion filo pie

Prep 15 min
Cook 50 min
Serves 4-6

5 tbsp rapeseed oil
3 medium onions, peeled and finely sliced
Salt
1 x 300g tin marrowfat peas
300g frozen garden peas, defrosted
100g podded broad beans, blanched (or frozen and defrosted)
½ bunch tarragon (about 10g), finely chopped, stalks and all
1 x 300g pack silken tofu
2 tbsp tahini
1 x 270g packet filo pastry (ie 7 sheets)
2 tbsp onion seeds

The pie’s the limit: Chantelle Nicholson’s vegan pea, broad bean and caramelised onion filo pie. Photograph: Louise Hagger/The Guardian. Food Styling: Emily Kydd. Prop Styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson. Photo Assistant: Sophie Bronze

Put three tablespoons of the rapeseed oil in a large frying pan on a medium heat and, when hot, add the sliced onions and season well with salt. Turn down the heat slightly and cook the onions, stirring frequently, for at least 20 minutes, until caramelised and golden.

Meanwhile, put the marrowfat peas and half the defrosted frozen peas in a blender, season with salt and blend until very smooth. Add the remaining 150g frozen peas, the broad beans and tarragon, then pulse a few times, just so the peas and beans break down a little.

Put the tofu, tahini and a pinch of salt in a blender and blitz smooth.

Heat the oven to 190C (170 fan)/375F/gas 5. Layer four sheets of the filo pastry in a 24cm cake tin greased with rapeseed oil. Spread the caramelised onions on top, then cover with a layer of the tofu puree. Top with the pea and bean mixture. Brush the remaining three pastry sheets with the remaining rapeseed oil, then scrunch them up and arrange them on top of the pea mix. Sprinkle over the onion seeds and a pinch of salt, then bake for 25 minutes, until golden.

Remove and leave to rest before serving warm or at room temperature.

• Chantelle Nicholson is chef/patron of Apricity, London W1

https://www.theguardian.com/food/2023/jun/03/pea-broad-bean-and-caramelised-onion-filo-pie-vegan-recipe-chantelle-nicholson