I've always loved filo pastry, but shied away from the hassle of dealing with it. When making this pie I had a lightbulb-pastry-moment: simply take up the filo and scrunch it onto the pie filling, then brush all over with melted butter and bake. Less fat, less faff.
|One sheet at a time|
This recipe feeds 4 generously. I often hive off a bit of the mixture and freeze it to make a child-size portion for another day. If you are making it ahead, cook the filling and allow it to cool (it will sit happily in the fridge for a couple of days), then add the pastry and butter just before you bake it.
|Everyone loves a ginger|
The pear and ginger cake is baked in a loaf tin and won't win prizes for its looks. Mine often ends up concave instead of beautifully domed - but that's because of the pear and the syrupy bits of ginger weighing it down. Serve it warm with thick cream or ice cream, or cooled and sliced.