Name: Tempeh, Pistachio And Apricot Pastilla
Prep time: 1 h
Yield: 6
Ingredients: INGREDIENTS; Pinch of saffron; 200ml vegetable stock; 2tbsp olive oil; 400g tempeh, cut into 1cm pieces; 2 red onions, finely chopped; 3 garlic cloves, crushed; 3cm piece fresh root ginger, peeled and finely chopped; 2tbsp ras el hanout spice blend; ½tsp ground cinnamon; ½tsp ground cumin; 100g dried apricots, roughly chopped; 3 medium eggs, beaten; 100g pistachio kernels, roughly chopped; 1tsp finely grated orange zest; Small handful parsley, roughly chopped; 75g butter, melted; 6 filo pastry sheets

VMG Recipes