Vegan Moroccan Spiced Butternut Squash, Chickpea & Cauliflower Pasties

Vegan Moroccan Spiced Butternut Squash, Chickpea & Cauliflower Pasties

These vegan Moroccan pasties are very simple to make and are a great lunch box filler. The sweetness of the chutney and spices pair well together to make a lovely filling.

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What is ras el hanout made of?

Ras el hanout is a spice and herb blend traditionally used in Morrocan cuisine.

The spice blend contains a range of spices and each blend tends to vary. But spices that commonly feature in Ras El Hanout include paprika, cumin, allspice, ginger, coriander seeds, and turmeric.

What can I use instead of ras el hanout?

Rad el hanout is readily available in most major supermarkets and world food stores, however, if you can’t find it curry powder would work with this recipe.

Additionally, making your own spice blend of the ingredients traditionally used in ras el hanout would also work.

Can vegans eat pastry?

There are a number of vegan-friendly shop-bought pastries available in most supermarkets and convenience stores.

Brands like Just Roll and most supermarkets’ own pastries are often accidentally vegan – check the ingredients before purchasing to be sure.

Total Time: 1 hour 15 minutes

Prep Time: 15 minutes

Cook Time: 1 hour

Calories: 343

Servings: 6

Rating:  

Total Time: 1 hour 15 minutes

Calories: 343

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 0.16666666666667 0.16666666666667 tbsp vegetable oil
  • 1/4 butternut squash, diced
  • 0.16666666666667 0.16666666666667 tsp ras el hanout
  • 0.33333333333333 0.33333333333333 tbsp passata
  • 0.16666666666667 0.16666666666667 sheet puff pastry
  • 1/4 cauliflower, cut into florets
  • 33.333333333333 33.333333333333 g chickpeas, drained
  • 0.16666666666667 0.16666666666667 tsp garam masala
  • 0.16666666666667 0.16666666666667 ts mango chutney

Method

  1. Preheat the oven to 180°C / 355°F / Gas 4. Then in a bowl, mix together the vegetable oil, cauliflower, butternut squash, chickpeas, ras el hanout, and garam masala.
  2. Transfer the mix to a baking tray and roast for 30-35 minutes.
  3. Turn the oven up to 200°C / 400°F / Gas 6, add the roasted mix into a bowl along with the the passata and mango chutney to make the filling.
  4. Use a 10cm round cutter to cut out 6 circles in the puff pastry.
  5. Place a spoonful of the filling in each of the centres of the circles and fold them in half.
  6. Pinch the sides together and fold the edges to seal them. Score the top of the pasties with a knife, then place them on a lined baking tray.
  7. Bake for 20-25 minutes until the pastry is cooked and golden.

Each 138g serving provides:

20g Fat, 4.6g Saturates, 35g Carbohydrate, 3.6g Sugars, 4g Fibre, 7.1g Protein, 0.39g Salt.

 

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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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