Spiced Moroccan pies
Please log in to save or rate. Serves: 4Time to make: 1 min, prep 20 mins, cook 45 mins
Total cost: $9.44 / $2.36 per serve
(at time of publication)
- cooking oil spray
- 1 red onion, finely chopped
- 1 1/2 teaspoons Moroccan spice
- 1 medium eggplant, diced
- 2 large zucchinis, diced
- 2 yellow capsicums, diced
- 400g tin no-added-salt chopped tomatoes
- 2 x 400g tin chickpeas, rinsed
- 25cm sheet reduced-fat puff pastry, just thawed
- large green salad, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Spray a large saucepan with oil and cook onion over medium heat for 5 minutes, or until soft. Add spice and cook for 1 minute.
Step 2 Add eggplant and cook for 2–3 minutes. Add zucchini, capsicum, tomatoes, chickpeas and 1/2 cup water. Bring to the boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Season with ground black pepper.
Step 3 Spoon filling into 4 x 1-cup capacity baking dishes. Cut out 4 pastry rounds slightly larger than the top of the dishes. Press pastry over the edge of each dish to seal. Trim edges and cut a small slit into the top of each pie.
Step 4 Bake for 15–20 minutes, until pie is golden and crisp. Serve with a large green salad.
HFG tip
Serve with a dollop of low-fat natural yoghurt. To make pastry really golden, try brushing with a little beaten egg before baking.
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