4 months ago

Trish Deseine’s Butternut, Tomato and Saffron Stuffed Mante


You could, of course, use store bought pastry for these delicious little Armenian-ish parcels (which just happen to be vegan), and bump up the spice and heat in the stuffing. Lovely with some salad leaves and pomegranate.

Butternut, tomato and saffron stuffed mante

For 12 pieces or so
30 minutes resting for the pastry
20 minutes preparation
25 minutes baking

For the pastry
200g plain flour
½ teaspoon salt
25ml olive oil
50ml ice-cold water

For the stuffing
1 onion, peeled, chopped finely
1 clove garlic, peeled, chopped finely
2 – 3 tablespoons sunflower oil
500g chunk butternut squash, peeled, chopped very finely
2 sun dried tomatoes, chopped finely
1 pinch saffron, ground and mixed with warm water
1 tablepoon finely chopped flatleaf parsley
½ red chilli or ½ teaspoon chopped chilli
Salt and pepper
150ml warm vegetable stock or salted hot water

Put the pastry ingredients into a large bowl, mix well, then knead into a soft dough. Chill for 30 minutes.

Heat the oil in a pan, gently sweat the onion and the garlic, then add the chopped squash and tomato and allow to cook on a low heat until softened for about 5 minutes. Season with salt and pepper, stir through the saffron water, the chopped parsley and the chilli if you are using it.

Heat the oven to 180c.

Roll out the pastry and cut into 3 or 4cm squares. Spoon the stuffing into the centre, then fold the pastry over the sides and pinch the ends to form an oval parcel.

Set the mante onto a baking tray lined with foil or baking parchment, bake for 20 minutes. Remove from the oven, pour the vegetable stock or water over the mante and bake again until the liquid has evaporated. Serve immediately.


Sign up to our MAILING LIST now for a roundup of the latest fashion, beauty, interiors and entertaining news from THE GLOSS MAGAZINE’s daily dispatches.

Choose Your Categories


Pin It on Pinterest