This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Grease 2 small springform tins.
2.Heat 1 tbsp of oil in a saucepan and fry onions until golden. Remove and set aside. Add remaining oil and fry courgettes until golden brown – this increases their flavour and prevents them from being watery. Return onions to pan, then the spices. Cook for 1-2 minutes until fragrant.
3.Add rice and stock, then cover and cook for 8-10 minutes.
4.Add chickpeas and salt, then heat through. Taste and add more seasoning as required. Leave to cool.
5.Make the pies by brushing a sheet of filo with the butter, then pressing it into tin, allowing the pastry to overhang the sides. Repeat with two more sheets. Spoon the filling into the pastry until full and fold the overhanging pastry to cover the filling. Brush a final sheet of filo with butter, then fold in half and use as the lid, tucking it into the sides. Brush with butter. Repeat for second pie.
6.Bake for 20 minutes or until pastry is golden.
7.Serve with chutney.
Note
- You can use leftover cooked rice for this recipe. Just omit Step 3 but add 2-3 tbsp of water or stock to the filling to loosen it. – Invest in a couple of small springform tins – you won’t regret it. They’re invaluable for making small, single serve pies and cakes, and you can use the rings for baking perfectly formed crumpets!
