Our vego pie take on the Moroccan sweet and savoury pastilla. (Astute observers will notice it bears a passing resemblance to our Christmas spiced pie, as well - we just swap out Christmassy cranberries for all-year-round currants.) For our pie filling, we roast pumpkin with olive oil and salt until caramelised and tender and add it to onions cooked with ginger, cumin, coriander, paprika and cinnamon. We also add chickpeas and spinach, almonds and pistachios. It is sweetened with currants and a bit of maple syrup.
Pumpkin, chickpeas, baby spinach, fresh and ground coriander, cumin, paprika, cinnamon, onion, ginger, almonds, pistachios, currants, maple syrup, lemon juice, olive oil, salt, filo pastry (contains wheat).
Tree Nuts, Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G (RAW)||PER QUARTER PIE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with one or two sauces on the side - harissa and a green tahini (tahini blended with mint, parsley, garlic and lemon juice) or garlic yoghurt would be nice - and a big green salad.
Bake in a preheated 180 oven for 45 (from defrosted) to an 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. Serve warm or at room temperature with a green tahini or yoghurt and garlic sauce.