Cook Vegan — September 2017

BUTTERNUT SQUASH

AND CHICKPEA FILO PIE

This easy make-ahead pie is packed with
vegetables and topped with crunchy filo
pastry. It takes just 20 minutes to bake in
the oven

Serves: 3

• 1 glug olive oil
• ½ onion finely diced
• 1 clove garlic
• ½ red pepper diced
• 2 tsp plain flour
• ½ pint/280ml (1 cup) vegetable stock
• 1 tbsp tomato puree
• ½ can chickpeas
• ¼ butternut squash - cubed and
roasted (roughly 250g)
• 75g firm tofu, pressed and cut into
1cm cubes
• 2-3 sheets filo pastry
• 10g melted vegan spread

1 Preheat oven to 200 ̊C (400 ̊F/Gas Mark 6)

2 In a pan, fry the onion and garlic in the oil

until soft and transparent.

3 Add the red pepper, and fry for a couple

of minutes.

4 Add plain flour and fry until cooked.

Slowly add the stock and then the tomato

purée.

5 Finally add the chickpeas and roasted

butternut squash. Allow to cook for a few

minutes.

6 Add the tofu cubes and transfer to pie

dish.

7 Take each sheet of filo pastry, cut in half,

brush on some melted vegan spread, and

scrunch up from the middle, with your

hand underneath the pastry.

8 Cover the filling with the filo.

9 Bake for 15-20 minutes, until the filo

is golden on top, turning the oven off 5

minutes before cooking time is up.

• Recipe by Helen Best-Shaw. Find more of Helen’s
  recipes at fussfreeflavours.com

Per 100g

Calories 109, Fat 3.7g, Saturates 0.6g,

Carbohydrates 14g, Sugars 3.0g, Protein 3.5g,

Salt 0.57g

Ingredient: BUTTERNUT SQUASH