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Easy Moroccan Strudels [Vegan]
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... Read More
Ingredients You Need for Easy Moroccan Strudels [Vegan]
How to Prepare Easy Moroccan Strudels [Vegan]
- 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.
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