Per serving (138g)
Calories 343, Fat 20g, Saturates 4.6g, Carbohydrate 35g, Sugars 3.6g, Fibre 4g, Protein 7.1g, Salt 0.39g
Preheat the oven to 180°C/355°F/Gas 4, then in a bowl, mix together the vegetable oil, cauliflower,m butternut squash, chickpeas, ras el hanout and garam masala. Transfer to a baking tray and roast for 30-35 minutes.
Turn the oven up to 200°C/400°F/Gas 6, add the roasted butternut squash and cauliflower, chickpeas, passata and mango chutney to a bowl and mix together, to make the filling.
Use a 10cm-round cutter to produce 6 circles. Place a spoonful of the filling in the centre of the circle and fold in half, pinch the sides together and fold the edges over to seal them. Score the top of the pasties with a knife, then place on a lined baking tray and bake for 20-25 minutes until the pastry is cooked and golden.
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