Smoky cod and butter bean filo pie
- March 2020
- Serves 4
- Hands-on time 20 min, oven time 15 min
A fish pie – but not as you know it. This flaky cod and butter bean filo version is bursting with smoky flavour from the chorizo and paprika. It’s super hearty, too, from the fibre-rich pulses but still comes in at less than 500 calories per serving! You’re going to love it.
- 10.8g (2.8g saturated)
- 50.9g (13.2g sugars)
- 60g cooking chorizo, diced
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp sweet smoked paprika
- 2 x 400g tins chopped tomatoes
- 3 fresh thyme sprigs
- 2 x 400g tins butter beans, drained and rinsed
- 4 x 120g sustainable cod fillets, skinless, cut into 3cm chunks
- 4 sheets filo pastry (we used Jus-Rol), halved
- 2 tbsp olive oil for brushing
- 300g steamed tenderstem broccoli to serve
- Heat the oven to 220°C/200°C fan/ gas 7. Heat a medium saucepan over a medium-high heat, fry the chorizo for 3-4 minutes until crisp, then transfer to a plate.
- Add the onion with a pinch of salt and fry for 7-8 minutes until softening, then stir in the garlic and paprika and fry for 2 minutes more. Add the tinned tomatoes and thyme sprigs, return the chorizo to the pan, then simmer gently for 10 minutes.
- After 10 minutes, remove the thyme sprigs, stir in the butter beans and cod, then transfer to a medium baking dish (about 20cm).
- Scrunch up each piece of filo and arrange over the top of the filling as a pie top, trying not to overlap the pieces too much. Lightly brush the pastry with the oil, then bake the pie for 15 minutes until the pastry is golden and crisp and the pie is bubbling at the edges. Serve with the broccoli.
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