Vegan Butternut & Pecan Spiral Pies Recipe

Introduction

These vegan butternut and pecan spiral pies are a delicious, visually stunning dish perfect for any occasion. Roasted butternut squash combined with aromatic spices and crunchy pecans are wrapped in crispy filo pastry, creating a unique and flavorful meal that’s both comforting and impressive.

Ingredients

• 1 large butternut squash (about 1kg), cut into 2cm cubes (800g prepared weight)
• 3 tbsp olive oil
• 2 onions, finely sliced
• 2 tsp coriander seeds
• 1 tbsp brown rice miso paste
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• Pinch of chilli flakes
• 25g parsley, finely chopped
• 100g pecans, roughly chopped
• 75g vegan butter alternative, melted (or regular butter if preferred)
• 7 sheets filo pastry

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Toss the butternut squash cubes with 1½ tablespoons of olive oil and a good pinch of salt. Spread them out on a baking tray and roast for 25 minutes until softened and slightly caramelised.
2. Step 2: While the squash roasts, heat the remaining oil in a pan over medium heat. Fry the sliced onions with a pinch of salt for about 15 minutes until soft and lightly browned.
3. Step 3: Lightly pound the coriander seeds using a pestle and mortar. Add them to the onions and cook for another 2–3 minutes to release their aroma.
4. Step 4: Stir in the miso paste, maple syrup, soy sauce, chilli flakes, and the roasted butternut squash. Lightly crush about a quarter of the squash with the back of a spoon, then mix in the chopped parsley and half the pecans. Allow the mixture to cool. It can be kept chilled for up to two days at this stage.
5. Step 5: Brush the base of a 27cm pie dish or round baking tin with some melted vegan butter.
6. Step 6: Unwrap the filo pastry sheets, keeping them covered with a tea towel to prevent drying out. Lay one sheet on a work surface and brush it lightly with melted butter.
7. Step 7: Roughly divide the squash filling into seven equal portions (to estimate filling per filo swirl). Scoop one portion of filling along the longer edge of the pastry sheet. Scatter a few of the remaining chopped pecans over the exposed pastry, then loosely roll the pastry into a long sausage shape.
8. Step 8: Coil the rolled pastry into a spiral and tuck in the end. Place it in the center of the prepared dish.
9. Step 9: Repeat the rolling and coiling process with the remaining filo sheets and filling, arranging the spirals around the dish until all are used.
10. Step 10: Brush the top of the spirals with more melted vegan butter and scatter over any remaining pecans.
11. Step 11: Bake in the preheated oven for 25–30 minutes until golden brown and piping hot. If baking from frozen, increase baking time to about 40 minutes. Serve one spiral per person.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping and adding to the filling.
• You can substitute butternut squash with pumpkin or sweet potato for a similar taste and texture.
• Adjust chilli flakes to your heat preference or omit for a milder version.
• Use tamari instead of soy sauce for a gluten-free alternative.
• If you prefer, add some chopped fresh herbs like thyme or sage to the filling for an herbal twist.

Storage

These spiral pies can be kept covered and refrigerated for up to two days before baking. They also freeze well for up to one month. Reheat from frozen in a preheated oven at 200°C (180°C fan) for about 40 minutes until thoroughly heated and golden. Leftover cooked pies should be stored in an airtight container in the fridge and eaten within 2 days. Reheat gently in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can use gluten-free filo pastry, which is widely available in many stores, to make this recipe gluten-free.

Can I prepare the filling in advance?

Absolutely! The filling can be prepared up to two days in advance and kept refrigerated until you are ready to assemble and bake the spiral pies.

Vegan Butternut & Pecan Spiral Pies Recipe

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★★★★★

4.8 from 137 reviews

• Author: Ethan
• Total Time: 1 hour 15 minutes
• Yield: 7 spiral pies (serves 7) 1x
• Diet: Vegan

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Description

These vegan butternut and pecan spiral pies combine tender roasted butternut squash, caramelized onions, and crunchy pecans wrapped in crispy, golden filo pastry. Flavored with coriander, miso, and maple syrup, this dish offers a savory-sweet profile ideal for a comforting plant-based meal or impressive appetizer.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 large butternut squash (about 1kg), cut into 2cm cubes (800g prepared weight)
• 2 onions, finely sliced
• 25g parsley, finely chopped

Oils and Fats

• 3 tbsp olive oil
• 75g vegan butter alternative, melted (or regular butter if no dietary restrictions)

Flavorings and Spices

• 2 tsp coriander seeds
• 1 tbsp brown rice miso paste
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• pinch of chilli flakes

Nuts

• 100g pecans, roughly chopped

Pastry

• 7 sheets filo pastry

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Instructions

1. Roast the Butternut Squash: Preheat the oven to 200°C (180°C fan/gas mark 6). Toss the butternut squash cubes with 1½ tablespoons of olive oil and a good pinch of salt. Spread them evenly on a baking tray and roast for 25 minutes until softened and slightly caramelized.
2. Prepare the Onion Mixture: While the squash roasts, heat the remaining olive oil in a pan over medium heat. Add the sliced onions with a pinch of salt, frying gently for about 15 minutes until soft and lightly browned.
3. Add Coriander Seeds: Lightly crush the coriander seeds using a pestle and mortar and add them to the caramelized onions. Cook together for another 2-3 minutes to release the flavors.
4. Combine Flavorings: Stir in the brown rice miso paste, maple syrup, soy sauce, chilli flakes, and the roasted butternut squash. Lightly crush about a quarter of the squash with the back of a spoon to create a varied texture.
5. Mix in Parsley and Pecans: Stir the finely chopped parsley and half of the roughly chopped pecans into the squash and onion mixture. Let this filling cool completely. The mixture can be chilled for up to two days at this point.
6. Prepare the Pie Dish: Brush the base of a 27cm pie dish or round baking tin thoroughly with some of the melted vegan butter to prevent sticking.
7. Handle the Filo Pastry: Unwrap the filo sheets carefully and keep them covered under a tea towel to prevent drying out. Lay one sheet flat on a clean work surface and brush it generously with melted vegan butter.
8. Assemble Spirals: Roughly divide the cooled squash filling into seven equal portions inside the pan to gauge the amount for each swirl. Take one portion and spread it along one of the longer edges of the buttered filo sheet. Scatter some of the remaining chopped pecans over the exposed pastry next to the filling. Carefully roll the filo and filling into a loose sausage shape, then coil it into a spiral shape and tuck in the end to secure it. Place the spiral in the center of the prepared pie dish.
9. Repeat Assembly: Make the remaining filo swirls using the same method, arranging them around the first spiral in the dish until all filling and filo are used up.
10. Finish and Chill: Brush the tops of the assembled pies generously with more melted vegan butter and scatter over the remaining pecans. The assembled pie dish can be covered and refrigerated for up to two days or frozen for up to one month before baking.
11. Bake the Spiral Pies: When ready to cook, heat the oven to 200°C (180°C fan/gas mark 6). Bake the pie for 25-30 minutes (or 40 minutes if baking from frozen) until the filo pastry is golden brown and the filling is piping hot.
12. Serve: Serve one spiral pie per person warm, as a main dish or a savory snack.

Notes

• To keep the filo pastry crispy, ensure it is always covered with a damp tea towel while assembling to prevent it drying out.
• The filling can be made ahead and stored in the fridge for up to two days or frozen for longer storage.
• This recipe can be customized using regular butter if vegan alternatives are unavailable and there are no dietary concerns.
• For a nut-free version, substitute pecans with toasted seeds like pumpkin or sunflower seeds.
• Make sure to handle filo pastry gently as it tears easily.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, Vegetarian, Modern European

Keywords: vegan butternut squash pie, pecan spiral pie, filo pastry, vegan main dish, roasted butternut squash recipe