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All recipes are deliciously vegan.

Moroccan Style Pasties

2 spoon difficulty rating

50 minutes

Serves: 4

Moroccan Style Pasties

These little pasties are totally delicious, especially served with soya yoghurt or some spicy chutney. Great as a snack or starter for a Moroccan style meal.


  • 1 pack filo pastry (300g) (defrosted)
  • 2 tbsp oil, olive if possible
  • 1 onion
  • 1 clove garlic
  • Half a red chilli, de-seeded and chopped fine
  • 1 red or yellow pepper, finely chopped
  • 1 small carrot, finely chopped
  • 1 tsp dried thyme
  • 1 tsp cinnamon 
  • ¼ tsp allspice
  • 1 tbsp raisins
  • Half a tin chopped tomatoes (about 200g)
  • 40g savoury TVP, soaked in a little strong, hot stock OR 100g frozen veggiemince, straight from packet (eg RealEat or Asda’s own brand, from the freezer section in large supermarkets)
  • Oil for filo layers.
  • Soya milk to glaze
  • Salt & pepper
  • 1 tbsp soya sauce (good quality, eg Kikoman, Sanchi or Clearspring brands, sold in large supermarkets)


1. Make mixture by heating up oil in a medium saucepan.

2. Saute onion and garlic for 3-4 mins. Add chilli, pepper and carrot and cook for a further few minutes.

3. Stir in thyme, cinnamon and allspice and cook in for about 1 minute, stirring to prevent sticking.

4. Add raisins, tinned tomato and TVP or frozen veggie mince. Let this cook on a low heat for about 20-30 mins. Note, the mixture tastes even better if made the day before.

5. Pre-heat oven to 180°C/Gas Mark 4. Lightly oil a baking sheet or two.

6. Open the packet of filo pastry and unroll it carefully. Using a pair of kitchen scissors, cut the sheets into 2 or 4 pieces.

7. Use a damp tea towel to cover the sheets that you aren’t using. You will need about 3-4 pieces of filo pastry – oil each piece and overlap them.

8. Put a little of the mince filling in the middle and make a roll – don’t over-fill or else they burst.

9. Brush with a little soya milk and transfer to the oiled baking sheet. Bake in the oven for about 25 mins, until golden brown.

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