Moroccan Spiced Pie

This recipe is a perfect autumn evening dinner – combinations of nuts, cranberries, butternut squash and pastry are always great autumn-like ingredients and this recipe is definitely high on my “to cook again soon” list!!

The mixture of spicy flavours and houmous (my summer favourite lunch meal) helps me feel like summer is slightly extended …! Well… we can dream hey, the nights are drawing in faster than I remember, although I’m sure I say that every year!

As always I have adapted the recipe to suit my tastes and pantry stock! The original recipe can be found here.

Preparation time: 1hr – 1hr 30mins
Cooking time: 35mins


  • 2 tsp cumin seeds
  • 1 tsp paprika powder
  • ½ tsp cinnamon
  • 75ml olive oil
  • 1 butternut squash, peeled and cut into small chunks (about 2cm)
  • 6 shallots cut into quarters
  • 1 tsp of minced garlic (out of a jar is fine)
  • 70g almonds
  • 70g shelled pistachios (shelling takes a long time so do this before you begin!)
  • 40g dried cranberries
  • 3 tbsp honey
  • 125g spinach
  • 200g (½ tin) chickpeas drained and rinsed
  • 2 garlic cloves minced (out of a jar is fine)
  • 1 tsp ground cumin
  • 1.5 tbsp lemon juice
  • 4 tbsp dried coriander leaves
  • 50g butter
  • 8 sheets of frozen puff pastry
  • lemon wedges to serve

For the sauce:

  • 100g Greek yoghurt
  • 3 tbsp milk
  • handful of chopped mint leaves
  • 2 tbsp harissa paste


  1. Preheat the oven (fan) to 180c and take the puff pastry out of the freezer
  2. Mix the cumin seeds (2 tsp), paprika powder (1 tsp), cinnamon (1⁄2 tsp), salt (1⁄2 tsp), 4 tbsp olive oil
  3. Put the squash into a roasting tin, pour over the spiced oil and toss together. Roast for 20 minutes
  4. Next fry (with olive oil), the shallots until brown
  5. Add the ginger (1 tsp) and 50g of almonds and pistachios. When they are slightly brown, add the cranberries, 1 tbsp honey, and the spinach until it wilts. Take off the heat
  6. Once the squash is out of the oven add to the nutty mixture
  7. In a food processor make the houmous. Whizz the chickpeas (200g) with the 2 cloves of garlic, 1 tbsp cumin powder, the remaining oil, lemon juice (1 tbsp), 1 tbsp water and salt and pepper to make houmous. Stir in the coriander
  8. Melt the butter in the microwave
  9. Press together 4 sheets of puff pastry (my sheets were about 20cmx20cm) and brush with butter.
  10. Place a sheet of baking paper over a baking tray and lay the pastry on top
  11. Put half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixtureIMG_8289
  12. Repeat step 9 and place the pastry over the squash mixture
  13. Carefully fold the pastry edges onto the top of the pie
  14. Brush the pie with butter, sprinkle with paprika and the leftover almonds and pistachios (chopped)IMG_8290
  15. Bake for 35-40 minutes, until crisp and golden
  16. Just before the pie is ready drizzle the pie with honey
  17. Mix together the sauce ingredients and serve with the pie
  18. Enjoy!

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