See recipe for pie with puff pastry and vegetables – 01/26/2024 – Food

In this great meatless meal option, puff pastry sheets cover vegetables and chickpeas cooked with spices, lemon and saffron.

You can prepare the vegetable filling the day before; just heat it to cover with puff pastry. Once baked, you can serve this pie warm or at room temperature — which could be perfect for a party.

Performance: 12 servings

Total time: 2 hours and at least 15 minutes of rest

Ingredients:

• 1 tablespoon extra virgin olive oil, more to taste
• 2 medium onions chopped
• 1 red pepper, seeded and sliced
• 2 tablespoons of tomato paste
• 1 ¼ teaspoons of turmeric powder
• 1 ¼ teaspoons sweet paprika
• 1 teaspoon of ginger powder
• ½ teaspoon of cinnamon powder
• Large pinch of grated fresh nutmeg
• 2 ½ teaspoons of salt
• 4 cups of cauliflower with chopped florets
• 4 cups sweet potatoes, peeled and cut into 1.5 cm cubes
• 1 medium zucchini, cut into 1.5 cm cubes
• About 400 g canned or steamed chickpeas, drained and rinsed
• 2 cups of vegetable or chicken broth
• 1 tablespoon chopped preserved lemon or 2 teaspoons lemon zest
• ½ cup mint, coarsely chopped, plus more for garnish
• 12 tablespoons and 170 g of unsalted butter, melted
• 227 g feta, crumbled
• 1 package (454 g) frozen puff pastry, thawed

Method of preparation

1. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the red onion and bell pepper. Saute until tender and golden around the edges, about 5 minutes.

2. Add the tomato paste, saffron, paprika, ginger, cinnamon, nutmeg and salt. Mix well to combine. Saute until the spices and tomato paste are fragrant, about 2 to 3 minutes, adding more olive oil if needed.

3. Add the chopped cauliflower, sweet potato, zucchini and chickpeas to the pan. Pour in the broth and lemon, and bring to a boil. Partially cover with a lid and simmer over low heat for 40 to 45 minutes or until the mixture is thick and the vegetables are very tender. (The vegetable mixture can be made up to 24 hours ahead; reheat before proceeding.) Add the mint.

4. Preheat the oven to 200ºC degrees. Brush 2 tablespoons of melted butter inside a 18-by-13-inch baking dish. Then add half of the puff pastry and brush the top with 4 tablespoons of melted butter. Using a spoon with holes in it, spread the vegetable mixture evenly over the butter-brushed puff pastry and sprinkle with feta cheese, if using. Cover with the remaining puff pastry. Use a small knife to poke holes all the way across the surface of the dough to the bottom layers, and brush the surface with the remaining 6 tablespoons of melted butter.

5. Bake for 25 to 30 minutes, or until the puff pastry is crispy and golden. Let rest for 15 to 30 minutes before serving. Use a serrated knife to cut portions. Decorate with more mint to serve.