Al'Fez Recipes
Sweet Potato & Chickpea Pastries
Ingredients
Recipe submitted by Di Coke
6 sheets filo pastry
150ml Greek yoghurt
2 tbsp Al'Fez Natural Tahini
2 tbsp olive oil
1 egg
Filling:
2 tbsp olive oil
1 red onion, chopped
450g sweet potato, peeled and chopped into 1cm cubes
410g can chickpeas
2 tbsp tomato puree
2 tsp cumin
Salt and pepper
Handful pine nuts
Method
1. Preheat the oven to 180ºC
2. Boil the sweet potatoes for 7 minutes and drain.
3. Heat 2 tbsp olive oil and cook the onion for ten minutes until soft. Add the tomato puree, chickpeas, sweet potatoes and cumin to the onions. - Season with salt and pepper and cook for 10 minutes stirring occasionally.
4. Mix the yogurt, Tahini, olive oil and egg in a bowl. Lay a filo sheet on a large baking tray, then using a pastry brush cover it generously with the yoghurt mixture. Lay a second sheet on top, and cover with more yoghurt mixture. Spoon half of the filling onto the sheet and spread evenly. Cover with another filo sheet, and brush with the yoghurt mixture. Add the rest of the filling. Cover with the three remaining filo sheets, brushing the top with the yoghurt mixture each time. Cut into squares, sprinkle the pine nuts over the top and bake for 35 minutes.
Check items below (or select all) and when you click add to basket they will also be added
 | ||
 |
