This delicious pie, with its cinnamon-spiced filling of pumpkin, chickpeas and spinach, liberally studded with almonds, pistachios and currants, is our vego 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.) It is sweetened with a bit of honey so it's not completely vegan but everyone else on the vego spectrum can go for their lives. Bake in a preheated 180 oven for 45 minutes (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.
Pumpkin, chickpeas, spinach, chickpeas, ground coriander, cumin, paprika, cinnamon, onion, ginger, almonds, pistachios, currants, honey, lemon juice, coriander, olive oil, salt, filo pastry (contains wheat).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, 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||PER SERVE|
- 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.