This Middle-Eastern inspired pie is wonderful served with chutney and a mixed salad.

Ingredients: (Serves 4-6)

• 2 tablespoons olive oil
• 1 small onion, chopped
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• 1 teaspoon ground cilantro (coriander)
• 100 g/3½ oz basmati rice
• 285 ml/10 fl oz vegetable stock
• 70 g/2½ oz currants or raisins
  400-g/14-oz tin chickpeas, drained
• 115 g/4 oz unsalted butter, melted
• 10 sheets filo pastry, thawed if frozen

Method:

Preheat the oven to 200°C/400°F/Gas mark 6. To make the filling, heat the olive oil in a large, heavy-based saucepan. Add the onion, reduce the heat and fry for 5 minutes, until soft. Add the spices and stir to combine. Add the rice and stir to coat evenly with oil. Add the vegetable stock, a little at a time, allowing the rice to absorb the liquid.

Then add the currants. When the rice is cooked and the currants are plump, remove from the heat. Stir in the chickpeas and adjust the seasoning as necessary. Brush a 23-cm/9-inch pie dish with melted butter.

Layer 6 sheets of filo in the pie dish, brushing each one with melted butter, leaving the corners hanging over the edges. Spoon the filling into the pie dish. Fold the overhanging filo on top so the filling is completely covered. Brush the remaining 4 sheets of filo with butter and place over the top of the pie.

Carefully lift the edges of the pie from the dish to fold the corners under. Bake for 25 minutes, until the filling is hot and the pastry is golden. Refrigerate any remaining pie for up to 3 days.