• 2 tbsp olive oil
  • 2 large onions, chopped
  • 2 tbsp mild curry paste
  • 2 aubergines, cut into 1 cm cubes
  • 2 red peppers, diced
  • 6 oz red lentils
  • 8 oz Caerphilly cheese diced
  • 10 oz filo pastry
  • 2 oz melted butter
  • Salt and pepper


  • STEP 1
    Preheat oven to 170 ( fan assisted).
  • STEP 2
    Heat oil in large saucepan. Cook onions over low heat until softened. Stir in curry paste and cook for 2 mins.
  • STEP 3
    Add aubergines and peppers. Cook until softened 10-15 mins. Season with salt and pepper and leave to cool.
  • STEP 4
    Meanwhile, put lentils into pan cover with water and bring to the boil. Simmer until just soft. Drain and cool.
  • STEP 5
    Combine le tils, cheese and aubergine mixture.
  • STEP 6
    Using 2/3 of filo, line bottom and side of cake tin, brushing each sheet with melted butter. Let tem overhang rim of the tin. Spoon in the mixture. Brush the remaining filo with butter, crumple and arrange on top.
  • STEP 7
    Bake for 40 mins until golden.
  • STEP 8
    Serve hot accompanied with green salad.

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