This idea came to me via the Hairy Dieters, whose recipes are enormously popular with many 5:2 fasters, as they are generally straightforward and family friendly. I am a great fan of filo pastry, as one of the things you often miss when you cut back on starchy carbs and fat (i.e pastry) is a contrasting texture. Here is a way of adding something light and crispy as a topping. In this example, I was actually using more of my Christmas leftovers so this is a Turkey Tangle Pie, which also used up the last scraps of gammon, some mushrooms, some cream and some brandy. I’m going to be trying some variations of this for sure – imagine some roasted veg and a rich mushroom and sherry sauce, or layers of sliced celeriac and carrots with spinach and a herby sauce…. or something fruity like apples, mincemeat and marzipan with just a drizzle of honey or maple syrup or a sprinkle of icing sugar when serving…
So to the method:
- One sheet* of filo pastry per portion and half a teaspoon of vegetable oil, I used sunflower oil.
- Lay the sheets on top of each other and cut into 3. Lay those on top of each other, and then cut into 3 in the other direction, so you end up with 9 small rectangles from each slice.
- Now, scrunch them up and lay them on top of your pie to cover the filling completely and very lightly brush with the oil.
- Bake in a hot oven for 15 – 20 minutes.
* I have discovered that filo sheets vary a lot in size! The ones I use measure 30 x 38cms, there are 8 -10 sheets in a 250g pack, so each sheet would be between 70 and 90 calories. ½ a teaspoon of oil is about 20 calories. So adding a topping like this will be add approximately 100 calories per serving. Compare that to a puff pastry topping, which would be about 300 calories!