700 g/1 1/2 lb plums/stoned And quartered
2 tablespoons of light brown sugar
Grated zest of 1/2 lemon
25 g/1 ounces dairy freeRepeat margarine, melted
1 tablespoon olive oil
Six sheets of fila pastry
1\2 411 g jar luxury orange curd
50 g/2 oz sultanas
Icing sugar, to decorate
Vegan yoghurt to serve
Preheat the oven 200 C/400/F/Gas Mark six. Lightly oil at 20.5 cm/8 inch round cake tin. Cook the plums with light brown sugar for 8 to 10 minutes to soften them, remove from the heat and reserve.
Mixed together the lemon zest, margarine and oil. Lay one of the sheet of pastry in the pre-prepared cake tin, fold and down the edges to fill it into the circular 10, and brush with lemon zest mixture.
Cot for off the remaining pastry sheets in half, yielding eight squares of pastry, fold each sheet in off length way to create rectangles. Take the short end of one of these, draped over the edge of the cake tin and position it is so that it half lines the side of the tin and half sits on the bottom, and brush with lemon zest mixture. Repeat the remaining halved sheets, around 10, brushing each time with the lemon zest mixture in order to make a filo case.
Mix together the plums, orange curd and sultanas. Spoon into the pastry case. Draw the pastry edges over the filling to enclose. Brush the last remaining pastry sheet with the lemon zest mixture. Cut into tick strips. Scrunch each strip of pastry and a range on top of the pie. Bake in the pre-heated oven for 25 minutes, or until golden. Sprinkle with icing sugar serve with the yoghurt.