Hey you. Want to throw a stress-free dinner party, maybe even break the ice a little by getting the guests involved in the cooking process? This recipe is for you. My lovely friend Bianca served up these scrummy and super simple strudels at a recent dinner party. She pre-made the filling and then got us each to fold our own pastries once everyone had arrived. It got us all involved in the process in a fun way and meant she didn’t get stuck in the kitchen. Great idea!

Easy Moroccan Strudels [Vegan]



  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/4 pumpkin, peeled, deseeded and chopped into 1cm-sized chunks (about 4 cups)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 390g can chickpeas, drained, rinsed
  • 2 tablespoons tomato paste
  • 1 cup hot vegetable stock
  • 2 tablespoons chopped coriander
  • 9 sheets filo pastry
  • cooking oil spray
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seeds


  1. Preheat the oven to 200°C.
  2. Heat oil in a large saucepan and then gently fry the onion for five minutes.
  3. Add the pumpkin and fry for another five minutes until softened.
  4. Stir in the ground coriander, cumin and turmeric and add the chickpeas, tomato paste and stock. Cook for three to four minutes until thickened then add the fresh coriander.
  5. Take off heat and set aside.
  6. Lay one sheet of filo pastry on a board and spray with oil. Top with six more sheets, spraying in between.
  7. Spoon the vegetable mixture along the centre of the pastry lengthways. Fold the short edges in and long edges over the filling, spraying with a little oil to stick. Sprinkle with sesame and sunflower seeds if you like.
  8. Transfer to a baking tray and bake for 20-25 minutes until golden and crisp. Serve with a mixed salad.