This recipe was created for Blas y Tir, using their quality Welsh produce.

These hand pies provide a really fun and delicious way to eat your veggies!

The ‘one-tray-bake’ of the filling ingredients are really easy to make and it can be used as a filling in these hand pies or to form part of another meal because it’s really versatile so don’t worry if you have any leftover from this recipe because you could heat it up again the next day.

One step which I think is crucial to these hand pies tasting REALLY delicious is the coating of marmite and oil mixture on the tortillas!  It gives them a really great, deep meaty flavour against the veggie filling and it enables them to crisp up and turn a lovely dark brown colour – similar to what you would get if you used pastry and egg wash but without the calories!

The ingredients can all be roasted on a single baking tray but they will be added at different times due to required cooking times.

You will need;

  • 1 tin black beans
  • 300g butternut squash
  • 2 large leaves kale
  • 300g cauliflower
  • 1 tbsp Ras-el-Hanut seasoning
  • 1 bulb garlic
  • 8 small/regular flour tortilla wraps

Break the cauliflower down into small florets and chop the butternut squash into small cubes. Place them both in the tray with the black beans and Ras-el-Hanut spice mix. Chop the top off the garlic bulb and wrap it in a piece of foil.

Mix the tray ingredients together, then spray with low-fat cooking oil spray or drizzle with a small amount of oil if you do not have any spray. Place in a pre-heated oven and back for 30 mins at 180 degrees C. Also, place the garlic in the foil next to the tray in the oven to bake.

After 30 minutes, remove the tray from the oven (leave the garlic in the foil in the oven), toss the ingredients over with a spatula then add the shredded kale. Place back in the oven for another 10 minutes or until the veggies are cooked and starting to brown.

Once they have cooked, removed the tray from the oven, squeeze out the roasted garlic from its skin and add to the tray. Give the tray a stir gently, so as not to break up any of the butternut squash which will now be tender. Season with salt and pepper.

Place a tortilla on to a flat surface, add a few spoonfuls of the roasted ingredients to the centre of the tortilla, leaving a small amount of edging.  Brush the edge with a mixture of 1 tsp rapeseed oil, 1 tsp marmite and a splash of water to loosen.

Fold the tortilla over to seal and place on a baking tray.  Continue with the rest of the tortillas.  Brush the top of the folded tortillas with the marmite and oil mixture.

Toast in the oven for 5-8min until crispy and golden.

Roasted Cauliflower, Butternut & Black Bean Hand Pies

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 hand pies
Author Joanne

Ingredients

Filling

  • 1 tin black beans rinsed drained
  • 300 g butternut squash peeled cubed small
  • 2 large leave kale stems removed shredded
  • 300 g cauliflower washed broken into small florets
  • 1 tbs Ras-el-Hanut seasoning
  • 1 whole bulb garlic top chopped to reveal the garlic and wrapped in foil
  • low-cal oil spray

Tortilla Wraps

  • 8 small/reg flour tortillas
  • 1 tsp marmite
  • 1 tsp rapeseed oil

Instructions

  1. Break the cauliflower down into small florets and chop the butternut squash into small cubes. Place them both in the tray with the black beans and Ras-el-Hanut spice mix. Chop the top off the garlic bulb and wrap it in a piece of foil.
  2. Mix the tray ingredients together, then spray with low-fat cooking oil spray or drizzle with a small amount of oil if you do not have any spray. Place in a pre-heated oven and back for 30 mins at 180 degrees C. Also, place the garlic in the foil next to the tray in the oven to bake.
  3. After 30 minutes, remove the tray from the oven (leave the garlic in the foil in the oven), toss the ingredients over with a spatula then add the shredded kale. Place back in the oven for another 10 minutes or until the veggies are cooked and starting to brown.
  4. Once they have cooked, removed the tray from the oven, squeeze out the roasted garlic from its skin and add to the tray. Give the tray a stir gently, so as not to break up any of the butternut squash which will now be tender.
  5. Season with salt and pepper.

  6. Place a tortilla on to a flat surface, add a few spoonfuls of the roasted ingredients to the centre of the tortilla, leaving a small amount of edging. Brush the edge with a mixture of 1 tsp rapeseed oil, 1 tsp marmite and a splash of water to loosen.
  7. Fold the tortilla over to seal and place on a baking tray. Continue with the rest of the tortillas. Brush the top of the folded tortillas with the marmite and oil mixture. Toast in the oven for 5-8min until crispy and golden.

 

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