This pie is a celebratory Christmas centrepiece for vegans who can get a raw deal at this time of year which all seems to be about the over-sized hero protein. With its cinnamon-spiced filling of pumpkin, chickpeas and spinach, liberally studded with almonds, pistachios and cranberries, it isn't the slightest bit dull; it's a total, yummy, frivolous delight. Playing on the Moroccan blending of sweet and savoury, it makes a lovely addition to the Christmas (or Boxing Day) table.
Pumpkin, chickpeas, baby spinach, ground and fresh coriander, cumin, paprika, cinnamon, onion, ginger, almonds, pistachios, cranberries, lemon juice, olive oil, salt, filo pastry.
CONTAINS:
Tree Nuts, Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| LARGE (1 PIE) | |
| ENERGY | 7738.9kj |
| PROTEIN | 56.8g |
| FAT TOTAL | 79.1g |
| - SATURATED | 7.7g |
| CARBS | 213.3g |
| - SUGARS | 66.4g |
| SODIUM | 3439.2mg |
Large:
Serves 4 as a main course, more as part of a buffet
Serve warm or at room temperature with green tahini or yoghurt and garlic sauce.
Fresh product. Suitable for freezing. Once defrosted, cook and consume within 48 hours.
Remove tray from vac bag. Bake in a preheated 180 oven for 45 minutes (from fresh or defrosted) to 1 hour (from frozen) or until golden brown. For a crisper base, then cover the top with foil and continue to cook for another 10 minutes.
