Roasted Carrot and Cumin Filo Pies

Thu, 2 October 2025

Ingredients

750g carrots, peeled and cut into 2cm chunks

2 tablespoons olive oil

1 tablespoon cumin seeds

2 large white onions, peeled, halved and thinly sliced

3 garlic cloves, peeled and finely chopped or grated

1 teaspoon sweet paprika

½ teaspoon cinnamon

½ teaspoon chilli flakes

30g sultanas ½

270g packet filo pastry (about 4 sheets)

50g butter, melted

Salt and pepper

20g sesame seeds

150g Greek yoghurt

2 tablespoons preserved lemon, finely chopped

1 garlic clove, peeled and finely chopped or grated

1 teaspoon ground cumin 10g parsley, finely chopped

2 tablespoons olive oil

Green salad to serve

 

Method

1. Preheat the oven to 180°C fan (160°C conventional/Gas mark 6). Put the chopped carrot on a baking tray, sprinkle over the cumin seeds, drizzle over one tablespoon olive oil and season with salt and pepper. Toss to ensure the carrots are coated in the oil and seasoning. Put in the oven and roast for 20-25 minutes until the carrots are soft and slightly caramelised at the edges. Set aside to cool.

2. While the carrots are cooking heat the remaining tablespoon olive oil in a wide frying pan over a medium-low heat. Add the sliced onions with one teaspoon salt and cook for 15-20 minutes until soft and just turning golden. Add in the garlic, paprika, cinnamon and chilli flakes and cook for further five minutes. Remove from the heat and allow to cool.

3. Put the sultanas in a heatproof bowl and pour over some just boiled water to cover. Leave to plump up for 10 minutes and then drain.

4. Put the roasted carrots and onions in a bowl and mix, use a potato masher or the end of the wooden spook to crush the carrots so they mix with the onions and the mixture sticks together while still retaining some texture. Stir in the drained sultanas.

5. Use the melted butter and a pastry brush to butter six round dariole moulds or use deep muffin or Yorkshire pudding tins. Cut the filo into 5-6cm wide strips with the long side of the filo towards you as you make the cut vertically. Butter one side of each of the filo strips. Lay a strip (butter side up) into the mould/tin and then lay another at a 90° angle and then lay a further two strips into the mould to completely line the tin. Put 1/6 filling into the lined tin and then fold over the overhanging pieces of filo to enclose the pie, brushing some butter on top and sprinkling with sesame seeds. Repeat with the other five pies.

6. Put the pies into the pre-heated oven and bake for 25 minutes until crispy and golden. Allow to cool for 10 minutes before turning out.

7. To serve, mix the finely chopped preserved lemon with the garlic, cumin, parsley and olive oil. Dollop some yoghurt onto the plate and then drizzle over the preserved lemon dressing and put the pie on top. Serve with a green salad.