Frazzled
Sense of humour intact
I'm not vegetarian but I can't begin to tell you how good this is, everyone will enjoy it. It's a bit fiddly but not difficult and I make it in a 24cm (9 ½") x 5-7cm (2 ½") spring bottom cake tin which will feed around 10-12 people as part of a buffet.
I always make the fillings the day before and I have prepared it fully the day before and cooked it on the day. It's best served when only slightly warm or cold.
Spiced Moroccan Pie
Spiced Oil
2 tsp each Coriander & cumin seeds
1 tsp Paprika
¼ tsp Cinnamon
½ tsp Salt
4 tbs Olive oil
Dry fry seeds till toasted, coarsely grind. Add other ingredients and mix well
Filling 1
2 lb Squash, cubed (2cm)
Roast cubed in spiced oil for 20 mins (Hot oven - gas 6-7)
12 Shallots, quartered
2 tbs Olive oil
8 oz Spinach
1 ½" Piece of ginger, finely chopped
4 oz Blanched almonds
4 oz Pistachios (shelled)
2 ½oz Dried cranberries (75g)
2 tbs Clear honey
Fry shallots till they start to brown, add ginger, almonds and pistachios. When brown add cranberries, honey and spinach so it wilts. Mix into squash when it comes out of the oven
Filling 2
400g Tin of Chick peas, drained & rinsed
2 tbs Olive oil
2 cloves Garlic, crushed
2 tsp Ground cumin
1 tsp Lemon juice
2 tbs Water
1 tbs Dried coriander + Salt & pepper
Blitz in processor - stir in coriander
Pie
8 sheets filo pastry
4 oz butter
Lay 1 sheet half way across tin so it overhangs by 4",
Lay another sheet on other side, brush both with butter. Do the same with 2 more sheets in the opposite direction. Repeat another 2 layers in the same way
Add half the squash mixture, spread hummus over this and then add rest of squash mix.
Carefully lift overhang pastry to cover the filling, creating voluptuous folds, brushing with butter as you go
Cook 30-40 mins till crisp and golden (gas 5)
Topping - just before it's cooked
In any remaining butter, fry 1oz each of almonds and pistachios till golden, add 4 tbs of clear honey. When melted pour over pie
Serve with minted yoghurt + 2tsp harissa paste, coriander
I always make the fillings the day before and I have prepared it fully the day before and cooked it on the day. It's best served when only slightly warm or cold.
Spiced Moroccan Pie
Spiced Oil
2 tsp each Coriander & cumin seeds
1 tsp Paprika
¼ tsp Cinnamon
½ tsp Salt
4 tbs Olive oil
Dry fry seeds till toasted, coarsely grind. Add other ingredients and mix well
Filling 1
2 lb Squash, cubed (2cm)
Roast cubed in spiced oil for 20 mins (Hot oven - gas 6-7)
12 Shallots, quartered
2 tbs Olive oil
8 oz Spinach
1 ½" Piece of ginger, finely chopped
4 oz Blanched almonds
4 oz Pistachios (shelled)
2 ½oz Dried cranberries (75g)
2 tbs Clear honey
Fry shallots till they start to brown, add ginger, almonds and pistachios. When brown add cranberries, honey and spinach so it wilts. Mix into squash when it comes out of the oven
Filling 2
400g Tin of Chick peas, drained & rinsed
2 tbs Olive oil
2 cloves Garlic, crushed
2 tsp Ground cumin
1 tsp Lemon juice
2 tbs Water
1 tbs Dried coriander + Salt & pepper
Blitz in processor - stir in coriander
Pie
8 sheets filo pastry
4 oz butter
Lay 1 sheet half way across tin so it overhangs by 4",
Lay another sheet on other side, brush both with butter. Do the same with 2 more sheets in the opposite direction. Repeat another 2 layers in the same way
Add half the squash mixture, spread hummus over this and then add rest of squash mix.
Carefully lift overhang pastry to cover the filling, creating voluptuous folds, brushing with butter as you go
Cook 30-40 mins till crisp and golden (gas 5)
Topping - just before it's cooked
In any remaining butter, fry 1oz each of almonds and pistachios till golden, add 4 tbs of clear honey. When melted pour over pie
Serve with minted yoghurt + 2tsp harissa paste, coriander
