This is more of a suggestion than a recipe, because you could use any leftovers you want to make this pie. As long as you have a few sheets of filo kicking about the kitchen you’re onto a winner.
I had made way too much curry on Friday night and I was all set to do my usual and turn it into soup. But as I opened the fridge I spotted 3 sheets of filo pastry. I’d used the rest of the pack to make samosas and just couldn’t decide what to do with the rest.
And so this happy collision of leftovers was born. I added a couple of handfuls of couscous to my leftover curry just to make sure this was a hearty enough pie for us hungry lot.
My curry was sweet potato and chicken, but like I say, you could use whatever curry you have leftover, or use up bolognese or bean stew or a creamy fish dish or a fiery chilli. You get the idea, just experiment with what you have. I don’t often have leftovers as we are a hungry household. But this is so good, with a satisfying crunch and a flavour packed filling I’d be tempted to make extra curry just so I know I’ll have enough leftover for this easy pie.
Fabulous Filo Leftover Pie
- Leftover curry (or chilli or bolognese or stew)
- A couple of handfuls of couscous (if you want to bulk up your sauce a bit)
- A few sheets of filo pastry (enough to scrunch up over you dish), I used 3
- A little oil or melted butter
- Sesame seeds
- Preheat your oven to 160 C / gas 3.
- Reheat your curry and chuck in the couscous, if you’re using it. You could also add a couple of handfuls of frozen peas, chopped spinach or some canned sweetcorn.
- Pour the sauce into a heat proof dish.
- Brush your filo sheets with a little oil or melted butter then scrunch up and pop atop the curry.
- Sprinkle with sesame seeds and bake for 30 minutes. When it’s cooked the pastry will be crisp and lightly golden brown.