Easy Butternut Squash and Chickpea Filo Parcels
An easy recipe for crispy butternut squash & chickpea filo parcels flavoured with harissa. A plant-based lunch box snack to serve with salad.
Servings: 12 parcels
Calories: 170kcal
Ingredients
- 560 g butternut squash (top half of medium squash, cut into chunks)
- 1 ½ tablespoons harissa paste
- 400 g chickpeas (14 oz tin drained)
- 1 small red onion (finely chopped)
- 1 clove garlic (crushed, grated or finely chopped)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes (more if you like)
- 2 tablespoons mango chutney (you could use apricot jam or marmalade instead)
- salt and black pepper (a good grinding or pinch of each to season)
Filo ingredients
- 12 sheets filo pastry (your box may say 10 sheets, but there is usually more than it says)
- 3 tablespoons vegan butter (melted)
- 1 teaspoon sesame seeds (or nigella seeds for sprinkling on top of the parcels before baking - optional).
Instructions
- Chop your butternut squash into chunks and place in an ovenproof dish. Toss the chunks of veg well in paste.
- Pop them in your air fryer or a pre-heated oven to roast until soft. Air fry at 180c (350f) for 30 minutes, until soft, tossing part way through or oven at the same temperature, but it might take longer.You will need the oven heated to the same temperature (180c 160c fan / 350f / gas mark 4) for baking the parcels.
- While they are roasted, drain the chickpeas and add them to a large bowl, I used a mixing bowl, then mash them with a potato masher or fork, I like to leave some whole for texture.
- Then add the chopped onion, the garlic, herbs and spices.
- In another bowl, mash the soft butternut squash, then add it to the chickpea mixture with the mango chutney and season well with salt and pepper, then mix until well combined.
- Melt the butter in a bowl in the microwave or in a small pan on the cooker, then pour into a small bowl.
- Take the sheets of filo pastry out of the box and lay on a chopping board, then cut the filo sheets lengthways into two piles of long strips, using a sharp knive or scissors.
- Place the long strips in a clean damp tea towel so it won't dry out and take it out as you need it.
- Take one sheet of filo and lay it on a cutting board or your clean worktop, then brush or drizzle with a little melted butter and place another sheet on top. Brush with a little butter again and place a pile of filling near the bottom edge nearest to you.
- Take the bottom of the pastry over the filling and roll to the top of the pastry, tucking the sides in as you go. You should be left with a cigar-shaped parcel, don't worry if it isn't perfect. Do this with the rest of the pastry and mixture, I managed to make 12 parcels, but it will depend on how many sheets of filo are in your box and how much filling you add.
- Place them on a lined baking sheet (I use non-stick parchment) and bake for 20-25 minutes until crisp and golden.You can brush the parcels with a little olive oil for a more golden finish (and if you are sprinkling on seeds before baking so they will stick), but I don't bother as there is already butter in the pastry layers and you still get a golden finish, just not as shiny
- Serve hot or cold and enjoy!
Notes
- I manage to make 12 parcels from the pastry and mixture, but yours may vary depending on how many sheets of filo you have (my box said 10 sheets and had 12) and how much filling you add.
- Store in the fridge once cool for 4-5 days.
- You can re-crisp in the oven or an air fryer for a few minutes if you like.
Nutrition
Serving: 1 parcel | Calories: 170kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 148mg | Potassium: 307mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5181IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg
