Sweet potato, spinach and chickpea party pies

Name: Sweet potato, spinach and chickpea party pies
Cook time: 1 h 30 min
Yield: 24
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil, plus extra 80ml for brushing the tin and the filo; 1 onion, finely chopped; 10g fresh ginger, finely chopped or grated; 1 large garlic clove, finely chopped; 1 tbsp ground coriander; 1 tsp ground cumin; ½ tsp ground ginger; 2 cinnamon sticks; 1½ tsp fine sea salt; 2 tbsp harissa paste; 100g cherry tomatoes, halved; 400g sweet potato, peeled and diced into 2cm pieces; 200ml-350ml vegetable stock; 1 x 400g can chickpeas, drained; 200g baby spinach leaves; 20g fresh coriander stalks and leaves, finely chopped; 10g fresh parsley leaves, finely chopped, plus 10g extra, finely chopped, to garnish; 3 tsp lemon juice; 90g flaked almonds, toasted and lightly crushed; 1½ tbsp icing sugar; ¼ tsp ground cinnamon; 1 packet of filo pastry (you will need 12 sheets); 24 pomegranate arils

Helen Goh

December 15, 2023

easyTime:1-2 hoursMakes:24

This is a flavourful, festive canape, perfect for a drinks party. To keep it vegan, use plant-based yoghurt for the sauce. Filo sheet sizes vary, so have extra to ensure there’s enough pastry.

Ingredients

2 tbsp olive oil, plus extra 80ml for brushing the tin and the filo
1 onion, finely chopped
10g fresh ginger, finely chopped or grated
1 large garlic clove, finely chopped
1 tbsp ground coriander
1 tsp ground cumin
½ tsp ground ginger
2 cinnamon sticks
1½ tsp fine sea salt
2 tbsp harissa paste
100g cherry tomatoes, halved
400g sweet potato, peeled and diced into 2cm pieces
200ml-350ml vegetable stock
1 x 400g can chickpeas, drained
200g baby spinach leaves
20g fresh coriander stalks and leaves, finely chopped
10g fresh parsley leaves, finely chopped, plus 10g extra, finely chopped, to garnish
3 tsp lemon juice
90g flaked almonds, toasted and lightly crushed
1½ tbsp icing sugar
¼ tsp ground cinnamon
1 packet of filo pastry (you will need 12 sheets)
24 pomegranate arils

FOR THE DIPPING SAUCE

300g plain Greek yoghurt (plant-based for vegan)
2 tbsp pomegranate molasses

Method

Step 1
Heat the olive oil in a large saute pan, add the onion and cook for 5-6 minutes on medium heat until soft and translucent. Add the ginger and garlic, cooking for about a minute before adding the dried spices, salt and harissa paste. Cook for a minute until the spices are fragrant, then stir in the cherry tomatoes and cook until they soften (about 5 minutes).
Step 2
Add the sweet potato and enough stock to just cover them, and increase the heat to medium-high. When it comes to a boil, reduce the heat and simmer for 15 minutes, then add the chickpeas and continue to simmer for another 15 minutes until the sweet potato is soft when pierced with a knife. If the mixture starts to stick on the bottom, add a little more stock.
Step 3
When most of the liquid has evaporated and the sweet potato is soft, stir in the spinach and herbs, cooking until they just wilt. Add the lemon juice, stir to combine, then remove from heat and cool completely.
Step 4
When ready to assemble, brush the inside of two 12-cup muffin tins with a little bit of olive oil. Combine the almonds, icing sugar and cinnamon in a small bowl.
Step 5
Taking one sheet of filo, lay it flat on the kitchen bench and brush lightly with the olive oil. Sprinkle with a little of the almond mixture, then place another sheet of filo on top. Repeat once more so you have three layers of filo altogether. Now cut the stacked filo into 8 even pieces. This is best done by cutting the filo in half horizontally and vertically, then halving the four quadrants again to form 8 even pieces. Press a piece of the layered filo into each muffin cup (leave the overhanging filo sticking up for now), then repeat the whole process with the filo twice more to line all 24 muffin cups.
Step 6
When all the cups have been lined, preheat the oven to 180C fan-forced (200C conventional).
Step 7
Spoon about 50g of the sweet potato filling into each lined muffin cup, then form “lids” by cutting the remaining 3 sheets of filo into 8 even pieces each so that you have 24 altogether. Drape a piece of the filo on the centre of each pie to cover the filling, then fold the overhanging filo down, scrunching it to create a parcel.
Step 8
Lightly brush the tops of the pies with a little of the remaining olive oil, then place the muffin trays in the oven. Bake for 18-20 minutes until crisp and light golden-brown. Allow the pies to cool slightly before using a small spoon to scoop them out onto a wire rack to cool completely.
Step 9
When ready to serve, transfer the pies onto a serving plate. Scatter some of the remaining almond mixture on top, sprinkle with the 10g chopped garnish parsley and place a single pomegranate aril on top.
Step 10
To make the sauce, place the yoghurt in a serving bowl and swirl the pomegranate molasses through with a teaspoon. Serve alongside the pies for dipping.