31 December 2007

Moroccan Parcels




My friend Andrew, made a Moroccan Filo Pie for Christmas dinner with his family. It was essentially a recipe for a vegetable nut roast with Moroccan flavourings.

I got a text from Andrew on Christmas Day to say they had made enough to feed 5000 and so I got lucky! His mum had an eureka moment and used up the left-over nut roast, by making pasties.

These were so yummy that I had mostly eaten mine by the time I thought to take a photo and Graham's pasty was long gone!

Moroccan Parcels

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3 tbsp olive oil
1 tbsp ground coriander
1 tsp paprika
1/4 tsp cinnamon
2 cloves garlic, crushed
5cm piece of ginger
400g can chickpeas, drained
handful of fresh coriander, chopped
125g peeled almonds, toasted
125g shelled pistachios
75g butter, melted
salt & pepper
1 pack of shortcrust pastry


Heat the oven to Gas Mark 4/180c/350f. Line baking trays with parchment.

Cut the shallots into wedges, deseed and dice the squash, cut the red peppers into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, then place in the oven in a roasting tin for 20 mins.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds and pistachios. Stir this mixture into the roasted vegetables, season with salt & pepper.

Cut shortcrust pastry into squares, spoon a little filling onto one side and fold over into a triangle, seal with a little water or milk. Pierce a couple of slits in top, as air vents. Then brush the triangle with a little milk or beaten egg. Place the triangles onto baking trays and cook for about 30 minutes, until golden.

These would be gorgeous served hot with all the Christmas trimmings, but are equally delicious cold with some hot mango chutney.

Thanks Andrew and Andrew's mum!

What a great recipe for my 100th post!

18 comments:

  1. Sounds delicious Holler. You and Graeme have a safe and happy New Year. I'll look forward to many more delicious recipes from "Tinned Tomatoes" in 2008!!!Keep on working that magic!

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  2. Thanks Val, A Happy New Year to you too! I wish you a full and wonderful 2008!

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  3. Oh, that does sound yum. I love Moroccan flavors... This would be great to put in the phyllo dough that is sitting in my freezer.

    Like your new years resolution survey! I chose all of the above, but I'll be lucky if I stick to one or two! Happy New Year Holler!

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  4. Hi Amanda,
    The Moroccan parcels were really good and so easy to make.
    I choose all of the above too, we will see!
    I hope you and John have a great 2008!

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  5. The original recipe didn't say, but it's probably advisable to do as we did, and chop most of the nuts.
    Ours was served with cranberry sauce heated up with some Cointreau.

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  6. Cranberry Sauce with Cointreau, Mmmm!
    Happy New Year!

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  7. Happy, New Vegetarian Year!!

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  8. Happy New Kitty Year to you Pia!

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  9. congratulations on 100 posts - and with a great recipe! Could you enlighten me on one thing - did the nuts go in the dish whole or were the chopped (or ground)? I assume they were whole but I think I would chop them.

    Have a good new year (am in the strange position where it is new year here in Melbourne but not yet in Scotland) and look forward to more posts in 2008!

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  10. Happy New Year Johanna, We haven't reached that yet, I will be getting ready for it in about 40mins. Have a glass of wine at the ready! Just nipped upstairs for a minute.
    On to the dish, Andrew said they chopped the nuts.

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  11. With squash, chickpeas, nuts and spices this sounds pretty tasty. Happy New Year!

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  12. Nice job Holler, they look yummy!
    Happy New Year to you and Graham!
    Much happiness to the both of you in 2008!

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  13. Hi Deb, Happy New Year to you too!

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  14. Hi Melisser, Thanks for visiting! It was real good!

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  15. What a brilliant idea. That looks and sounds fantastic - and hurray for friends who accidentally make too much food!

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  16. Hi Jen, Yeah, definitely hey for that!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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