The humble marrowfat pea adds its superpower to the chunky puree at the heart of this satisfying pie
2 tbsp tahiniPut three tablespoons of the rapeseed oil in a large frying pan on a medium heat and, when hot, add the sliced onions and season well with salt. Turn down the heat slightly and cook the onions, stirring frequently, for at least 20 minutes, until caramelised and golden.
Meanwhile, put the marrowfat peas and half the defrosted frozen peas in a blender, season with salt and blend until very smooth. Add the remaining 150g frozen peas, the broad beans and tarragon, then pulse a few times, just so the peas and beans break down a little.Heat the oven to 190C /375F/gas 5. Layer four sheets of the filo pastry in a 24cm cake tin greased with rapeseed oil. Spread the caramelised onions on top, then cover with a layer of the tofu puree. Top with the pea and bean mixture.
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