Filo Chiffon Pie -

Filo Chiffon Pie

Filo pastry is low in fat and is very easy to use. Keep a pack in the freezer, ready to make impressive desserts like this one.

Ingredients

500g/1¼lb rhubarb
5ml/1 tsp mixed spice
Finely grated rind and juice of 1 orange
15ml/1 tbsp granulated sugar
15g/½oz/1 tbsp butter
3 filo pastry sheets

Details

Serves: 6

Method

Preheat the oven to 200°C/400°F/Gas 6. Chop the rhubarb into 2.5cm/1in pieces and put them in a bowl.

Add the mixed spice, orange rind and juice and sugar. Tip the rhubarb into a 1 litre/1¾ pint/4 cup pie dish.

Melt the butter and brush it over the pastry. Lift the pastry on to the pie dish, butter-side up, and crumple it up decoratively to cover the pie.

Put the dish on a baking sheet and bake for 20 minutes, until golden brown. Reduce the heat to 180°C/350°F/Gas 4 and bake for a further 10-15 minutes, until the rhubarb is tender.

VARIATION:- Other fruit can be used in this pie-just prepare depending on type.

NUTRITION NOTES Per portion:- Energy 71Kcals/299kj, Fat 2.5g, Saturated Fat 1.41g, Cholesterol 5.74mg, Fibre 1.48g

Related food category:

• Dessert