Cook: 20 - 45 minutes (depending how big your air fryer is)

Serves: Makes: 18 triangles

These savoury triangular filo parcels are filled with a deliciously warming tagine of chickpeas and vegetables. If you don’t feel confident making the parcels, the filling works brilliantly in a pie dish topped with scrunched up filo. And if you need a visual guide to work out the folding technique, take a look on YouTube for ‘how to fold a samosa”.

Method:

Fry the onion in the oil over a medium heat until softened and then add the other vegetables stirring to coat. Tip in the chickpeas and add a tablespoon or two of water. Stir in your chosen spice mix along with some salt and pepper. Allow to cook through, stirring occasionally until the vegetables are tender. (About 10 – 15 minutes.)
You may need to add a tablespoon of water to stop it sticking and to help cook the vegetables.
Allow the mixture to cool and then stir in the chopped herbs.
Dampen a clean tea towel and then wring it out. Unwrap the filo and unroll. Spray the top sheet with oil and place on a cutting board long side toward you and cover the rest with the damp tea towel.
Cut the sheet into three long strips, place a small amount of filling in the top right hand side of the first strip then fold the top corner diagonally downward to form a triangle. Fold the point of the triangle towards then fold the top lefthand corner of that triangle diagonally towards you and to the right of the pastry strip. Repeat in the opposite direction, folding the triangle diagonally towards you each time until you run out of pastry. If you have a little pastry over, fold it up onto the triangle – you may need to brush it with a little oil as glue. Put to one side then do the same with the other strips and repeat the process with the remaining filo sheets and filling.
Heat your air fryer to 190°C and cook in a single layer for 8 minutes turning the triangles over once halfway through. You may need to do them in batches.
If you don’t have an air fryer you can shallow fry these over a medium heat until golden brown; or baked in the oven for approximately 15 minutes at 180°C fan.

louismann

Topics:

Ingredients

Name: Moroccan spiced air fryer vegan ‘hamantaschen’ for Purim
Prep time: 15 min
Cook time: 20 min
Yield: Makes: 18 triangles
Ingredients: 1 tbsp olive or sunflower oil 1 large onion chopped into small dice 1 large sweet potato chopped into small dice ½ butternut squash chopped into small dice 1 x 400g can chickpeas, drained 1 tbsp finely chopped parsley 1 tbsp finely chopped coriander leaves 1 tbsp Tagine spice or Baharat spice Salt and pepper 400g pack of filo pastry thawed Spray oil A selection of dips to serve: I’d suggest matbucha, yoghurt and mint, and lemony tahina sauce.

1 tbsp olive or sunflower oil

1 large onion chopped into small dice

1 large sweet potato chopped into small dice

½ butternut squash chopped into small dice

1 x 400g can chickpeas, drained

1 tbsp finely chopped parsley

1 tbsp finely chopped coriander leaves

1 tbsp Tagine spice or Baharat spice

Salt and pepper

400g pack of filo pastry thawed

Spray oil

A selection of dips to serve: I’d suggest matbucha, yoghurt and mint, and lemony tahina sauce.