Topped with pastry infused with feta and herbs, covering a piping hot filling inspired by the flavours of Morocco. Thos pie is big on flavour, aroma and spice.
Serves 4-6.Products used:
MasterClass Cast Aluminium 4 Litre Casserole Dish
MasterClass Edgekeeper Self-Sharpening 11.5cm (4.5") Utility Knife
MasterClass Soft Grip Nylon Cooking Spoon
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Large 40 x 30 cm Flexible Non-Stick Silicone Baking Mat
MasterClass Quarry Marble Rolling Pin and Stand
Ingredients:
For the filling:
2 tbsp olive oil
1 medium white onion
2 medium sweet potatoes, peeled and diced into 1cm cubes
500g pumpkin
2 tsp ground cumin
2 tsp ground coriander
2 garlic cloves
1 tsp ground cinnamon
1 red chilli, de-seeded and finely chopped
1 tbsp dried mint
Salt and pepper for seasoning
400g chopped tomatoes
400ml vegetable stock
400g chickpeas, drained and washed
1 preserved lemon
100g chopped prunes
For the pastry:
400g plain flour
200g butter
90ml cold water
2 tsp ground cumin
2 tsp nigella seeds
1 tbsp butter, melted
Handful of parsley
Scattering of coriander seeds
Small handful of feat cubes
Method:
Pre-heat oven to 160°C.
Add the olive oil, chopped onions, diced sweet potatoes, cumin, coriander, garlic and ground cinnamon to a large oven safe lidded casserole dish.
Add the red chilli and dried mint and cook on a medium heat for 5-10 minutes.
Season with salt and pepper, add the chopped tomatoes and vegetable stock.
Place the lid on the pan and transfer to the oven for 45 minutes.
Whilst the filling is cooking, make the pastry.
In a bowl rub together the flour and butter they form a breadcrumb texture.
Add the water and mix until a pastry dough forms. If too dry add 1 tablespoon of water at a time until the dough becomes soft and smooth.
On a floured surface roll out the pastry into a rectangle until approximately 5mm thick.
Brush the pastry with the melted butter and evenly sprinkle the herbs spices and feta.
Roll the pastry from the top, down towards you, keeping it tight. Form a cylinder shape.
Wrap the pastry in cling film and rest in the fridge for 30 minutes.
Meanwhile cut the pumpkin into quarters. Season with salt, pepper and olive oil before roasting in the oven for 40 minutes until tender.
After 45 minutes remove the filling mixture from the oven and add the chickpeas, chopped preserved lemon and whole prunes.
Once cooked remove the pumpkin from the oven and leave to cool for 15 minutes, then remove the outer skin with a knife and add the flesh to the tagine.
Place the tagine to one side.
Remove the pastry from the fridge and slice circles of pastry that are 5mm thick.
On a non-stick baking sheet, lay out the circles flat down, as close as you can get them to each other.
Place a piece of baking paper over the top and gently roll over the parchment so the pastry spreads and fills any gaps.
Remove the top layer of parchment and flip the pastry upside down on top of the tagine.
Tuck the pastry round the inside of the casserole dish and brush over with a beaten egg.
Return the pie to the oven at a temperature of 180°C for a further 20 minutes or until the pastry is golden brown.
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