With a wide variety of pies to enjoy, we celebrate Pie week with this delicious vegetarian pie.


2 peppers, roughly chopped

2 sweet potatoes, cut each sweet potato into 4 pieces

1 red onion, finely chopped

2 courgettes, roughly chopped

200 g mushrooms, roughly chopped

2 tbsp extra virgin olive oil, plus extra to brush

1 tbsp dried mixed herbs

250 g pack halloumi, finely chopped

Handful fresh parsley or fresh oregano, roughly chopped

5 filo pastry sheets

Cooking instructions

Preheat oven to 200°C (180°C fan) mark 6.

Put veg into a large roasting tin and toss through the oil, dried herbs and lots of seasoning.

Roast for 30min, tossing midway through and  aside to cool completely, then stir through the halloumi and fresh herbs.

Lightly grease a 20.5cm (8in) round tin and brush one side of each filo sheet with organic oil, then arrange oil-side down in the tin, leaving no gaps at the base or sides

Pile filling into the pastry and press down firmly to level

Cover filling with overhanging pastry, scrunching up filo

Bake pie in oven for 20min, then unclip and remove metal rim

Bake for a further 10-15min until deep golden


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