Moroccan Harissa Vegetable Pie
A warmly spiced pie of butternut, carrot, chickpeas and apricot in a rich harissa tomato sauce, finished with fresh coriander.
Made with Shortcrust pastry and Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 25
- LevelMedium
- Costabout £1.04 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the oil in a large pan and cook the onion for 6 minutes. Stir in your ready made harissa paste (see the base recipe) and the cumin and cook for 1 minute.
7 min - 2
Add the squash, carrots, tomatoes and apricots with 100 ml water. Cover and simmer for 15 minutes until the vegetables are nearly tender.
15 min - 3
Stir in the chickpeas and simmer uncovered for 8 minutes until thick. Add the coriander and tip into a 1.5 litre pie dish. Cool for 20 minutes.
8 min - 4
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) to 5 cm wider than the dish and lay it over the filling.
- 5
Trim, crimp, cut a steam hole and brush with beaten egg.
- 6
Bake for 30 to 35 minutes until deep golden and bubbling. Rest for 5 minutes.
33 min 20 s
Tips
- Check the heat of your harissa. Taste the filling before the lid goes on, and add more for a hotter pie.
- Simmer until the sauce is thick or the pastry underside will be soft.
- Serve with couscous and a spoon of yoghurt.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat portions at 180C (fan 160C) for 20 minutes until steaming hot all the way through. The filling alone freezes for 2 months.
Questions
Can I make it vegan?
Yes, with swaps. Use dairy free baking block in the pastry and brush with plant milk. The filling is already vegan.
Can I use fresh tomatoes?
Yes. Use 500 g chopped ripe tomatoes and simmer a few minutes longer.
Is it very hot?
It is medium, with warmth from the harissa. Use less paste for a milder pie or serve with yoghurt to cool it.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.