Whilst Bonfire Night will be a little bit different from other years, enjoy a festive feast at home with our Bonfire Pumpkin Pie With Harissa. Packed full of any left over pumpkins from Halloween, fiery Harissa and veggies, find this tasty recipe below. Enjoy making this with those in your household and enjoy together after lighting a sparkler or two in the garden.
Ingredients
1 x quantity of My Spiced Tomato Sauce, see page xx
1 small pumpkin or 1 medium butternut squash, peeled and deseeded
3 large parsnips, scrubbed and trimmed
2 red peppers, deseeded
2 tbsp olive oil
3 tbsp harissa paste (preferably Belazu)
Small bunch of coriander, leaves chopped
50g unsalted butter
½ tsp smoked paprika, plus extra to sprinkle
6 sheets filo pastry
250ml natural full fat yoghurt
A small bunch of fresh mint, leaves roughly chopped
1 large garlic clove, crushed
Squeeze of lemon
Equipment – 1 large deep sided roasting tray approximately 35cm x 26cm
Method
- Preheat the oven to 200c/fan180c/gas 6. Make one quantity of my spiced tomato sauce according to the method on page xx.
- Meanwhile, chop the pumpkin (or squash), parsnips & peppers into similar sized chunks (about 3cm) and mix with the onion wedges, harrisa paste, oil and 1 teaspoon salt in a large bowl. Now spread evenly over the roasting tray and pop in the oven for 30 minutes.
- Remove the roasted vegetables from the oven and stir in the spiced tomato sauce along with the chopped coriander and 100ml water.
- Melt the butter with the paprika in a small pan. Brush a sheet of the filo in the paprika butter and lay over the surface of the roasted vegetables. Brush the remaining filo sheets in the butter, loosely scrunch and place on top of the filo base, brush with butter.
- Bake in the oven for 25-30 minutes or until the filo is golden and crisp and the filling piping hot.
- Combine the garlic and yoghurt along with the mint and a squeeze of lemon. Season and serve alongside the pie.
Tip: This works well with a bowl of warm couscous and for meat eaters in the party a pile of sticky sausages.
