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Moroccan-Style Vegetable Tagine Pie

By OcadoLife
Make it a pie night with chef, presenter and cookbook author John Gregory-Smith’s Moroccan-Style Vegetable Tagine Pie. It’s low in saturated fat and is a great veggie centrepiece for a celebration. Roasting the squash…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 800g butternut squash, peeled and cut into 2 cm cubes
  • 4 tbsp olive oil
  • 1 tbsp ras el hanout
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • 1 preserved lemon, seeds removed, finely chopped
  • 2 tbsp tomato purée
  • 1 (570g) jar queen chickpeas, drained
  • 400g chopped tomatoes
  • 4 tbsp chopped flat-leaf parsley or coriander
  • 1 (270g) pack filo pastry
  • 1 egg, beaten

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the squash with 2 tbsp oil, the ras el hanout and seasoning; roast for 30 mins or until tender. (Leave the oven on, ready for the pie.)

  2. Step 2

    While the squash finishes roasting, heat the remaining oil in a pan over medium heat. Tip in the onions with a pinch of salt; fry for 7 mins until soft and golden. Add the garlic and cook for 1 min more.

  3. Step 3

    Stir in the paprika, cumin and ginger and cook for 1 min or until aromatic, then add the preserved lemon and tomato purée. Tip in the chickpeas, tomatoes, parsley or coriander, roasted squash and 150ml just-boiled water. Simmer for 10 mins or until slightly thickened. Season to taste.

  4. Step 4

    Transfer the filling to a round baking dish (approx. 28 cm). Cut the filo sheets in half, brush with egg and loosely scrunch into balls with plenty of folds to crisp up in the oven. Arrange over the filling until fully covered. Bake for 25 mins or until golden.