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National Vegetarian Week 13th – 19th May

Vegetarian food has been revolutionised in recent years and is proving more popular than
ever with nutritious, flavour packed dishes taking menus by storm and stealing the spotlight
from its meat counter parts. Going bananas for veggie has officially never been easier.

Here at The Windmill we will be celebrating National Vegetarian Week by showcasing some
of our favourite, nourishing veggie dishes all week. Join us in the week long extra’veg’anza
and sample one of our veggie dishes for yourself – they really can’t be ‘beet’en!

They say you shouldn’t have a favourite child but we can’t help but have a favourite veggie
dish. Our stand out, mouth-watering, resident Vegetarian Filo Pie is seriously not to be
missed but just in case you can’t make it to us this week we are sharing our top secret and
much heralded recipe so that you can enjoy one of our lip-smackingly good pies in the
comfort of your own home – we just can’t promise it will be as good as Lukasz’s!

For four of our tantalising filo pies you will need the following:


Filo Pastry 4 large sheets
Garlic Clove 2
Large Onion 1
Carrots Diced 120g
Red Pepper Diced 1
Butternut Squash Diced        125g
Celery 1
Lentil De Puy 125g
Chickpeas 125g
Vegan Feta 50g
Chopped Tomatoes 400g
Soy Sauce 15ml
White Wine Vinegar 5ml
Bay Leaf



Preheat the oven to 200c or gas mark 6. Heat one tsb of oil in a large, wide based saucepan and add the onion, celery, butternut squash, red pepper and carrot on a

medium heat and season. Cook for roughly 10 minutes or until soft. Stir in the garlic and cook for 1 minute and add the soy sauce and white wine vinegar.

Stir in the lentils, chickpeas and chopped tomatoes adding half a cup of water if needed. Bring to a simmer and add a pinch of basil, thyme and one bay leaf.

Take a filo pastry sheet, brush with oil and spoon in 1⁄4 of the pie mixture, placing feta cheese on top and begin folding the pastry into the centre to ensure the mixture is covered creating an enclosed pie. Repeat until you have made four pies.

If you would like a beautifully crisp base brush the bottom of the pies with oil and fry for one minute before popping into the oven for 20 minutes, then serve piping hot with a tomato heritage salad or homemade sweet potato wedges!