Mushroom Phyllo Pie with Spicy Peach Coulis

Missy Wombat's Note:

A recipe originally from Cordon Vert. Serve with a crisp green salad, new potatoes and steamed broccoli

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 4 tablespoons olive oil , & extra to brush
• 3 onions , chopped
• 4 large leeks , chopped
• 3 lbs mushrooms , chopped
• 3 tablespoons fresh oregano , chopped
• 1 lb cooked white rice
• salt & freshly ground black pepper , to taste
• 12 sheets phyllo pastry

Coulis

• 2 onions , very finely chopped
• 2 tablespoons olive oil
• 3 tablespoons mild curry powder
• 1 ½ lbs peach chutney
• 10 -12 tablespoons water

Directions:

1. Preheat the oven to 220C°/425F°/Gas 7.
2. In a large pan, heat the olive oil and sweat the onions, leeks and mushrooms until tender.
3. Stir in the fresh oregano and cooked white rice and season to taste.
4. Take two large roasting pans and layer 3 sheets of phyllo pastry in each one, brushing with olive oil between each layer.
5. Put half the leek and mushroom filling into each dish and cover with three more layers of oiled phyllo pastry.
6. Place in the oven for 15-20 minutes until the pastry is golden brown.
7. Reduce the heat after 10 minutes if getting too brown.
8. Meanwhile make the coulis: Gently fry the onions in the oil until tender, add the curry powder and cook for 2 minutes, stirring all the time.
9. Add the chutney and water and heat through gently.
10. Blend until smooth.
11. Serve slices of the pie with a little peach coulis poured around.