Chilli ‘pie angles’ recipe
These little triangles are packed with flavour and great for snacks & meat free cravings.
Serves 6 – 8
200g sliced butternut squash
1 aubergine, cut in half
1 red pepper, cut in half
1 red onion, cut in quarters
150g cherry tomatoes
2 red chillies
4 garlic cloes, left whole
1tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp olive oil
2-3 tbsp chilli sauce, to taste
200ml tomato passata
2tbsp tomato puree
A small bunch of coriander, chopped (include the stalks)
2tsp dried oregano
2 heaped tsp sweet smoked paprika
1 kg puff pastry
2 free range egg, lightly beaten
Sea salt and black pepper
A few dried chilli flakes to decorate
Preheat the oven to 200C/400F/gas mark 6.
Put all the vegetables, chillies, garlic cloves in a large roasting dish, sprinkle over the cumin and coriander seeds and drizzle over the oil, followed by the chilli sauce. Season with salt and pepper, then place in the oven and roast for about 35 minutes, until the vegetables are tender and well coloured.
Remove from the oven and chop quite finely and transfer to a bowl with some of the cooking juices. Mix in the passata, tomato puree, coriander, oregano and paprika.
Reduce the oven to 180C/350F/gas mark 4.
Roll out the pastry on a lightly floured surface into as thin rectangle as possible – it should be about 1-2mm thick. Cut it into strips about 10cm wide and 30cm long. Place a little filling at the top of each strip, then fold one corner diagonally over it to make a triangle. Keep folding until you reach the end of the strip so you end up with little triangular pies, brushing the end of the pastry with beaten egg to help seal it.
Brush the pies all over with more beaten egg and sprinkle with a few chilli flakes. Place in the oven and bake for 15-20 minutes, until golden brown. Very good served with sweet chilli crème fraiche.