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Red pepper, tomato & chickpea filo parcels
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2 tbsp olive oil
2 medium red onions, thinly sliced
2 Romano peppers, deseeded and sliced
200g cherry tomatoes on the vine, halved
400g can chickpeas, drained
2 tbsp chopped fresh oregano
270g pack 6 sheets filo pastry
1. Preheat the oven to 200°C, gas mark 6. Heat half the oil in a non-stick frying pan and cook the onions and peppers over a medium-low heat for 5 minutes until soft and just turning brown. Add the tomatoes and chickpeas and cook for a further 2-3 minutes until the tomatoes are just softened. Add the oregano and season to taste.
2. Open out the sheets of filo and cut in half down the middle. Divide into 6 double- thickness squares. Spoon the chickpea mixture into the centre of each then brush the edges with the remaining olive oil and bring together to form a parcel, squeezing together to seal the joins on the pastry.
3. Arrange on an oiled baking sheet and bake in the oven for 12-15 minutes until the pastry is crisp and golden. Serve with a green salad.
Typical values per serving: