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
- Preheat the oven to 200°C.
- Heat oil in a large saucepan and then gently fry the onion for five minutes.
- Add the pumpkin and fry for another five minutes until softened.
- 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.
- Take off heat and set aside.
- Lay one sheet of filo pastry on a board and spray with oil. Top with six more sheets, spraying in between.
- 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.
- Transfer to a baking tray and bake for 20-25 minutes until golden and crisp. Serve with a mixed salad.