Ingredients

Ingredients For the filling

• 1kg/2lb 3oz cooked sweet potato, cut into cubes

• 100g/3½oz chickpeas

• 100g/3½oz spinach

• 2 onions, sliced, fried in a little oil until softened

• 1 tbsp chopped fresh mint

• 1 tbsp chopped fresh coriander

• 1 tbsp chopped fresh flat leaf parsley

• 1 tsp sea salt

• 1 tsp ground cumin

• 1 tsp ground coriander

• pinch chilli flakes

• 1 tsp turmeric

• 1 tsp paprika

• 1 tbsp runny honey

• 1 tbsp chopped dried apricots

• 1 tbsp flaked toasted almonds

• 300g/10½oz ready-rolled puff pastry, cut into 6 x 15cm/6in squares

• 2 free-range eggs, beaten

• flour, for dusting

For the aubergines

• 2 aubergines, cut into 1.5cm/½in thick strips

• 100ml/4fl oz olive oil

• 1 tbsp tomato purée

• 3 tomatoes, chopped

• 1 garlic, crushed

• 1 tbsp ground cumin

• 1 tbsp chopped fresh parsley

Description

The Spicy Pastries Served With An Aubergine Sauce Make A Delicious Vegetarian Supper.

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