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Pied Piper

Inspired by pide, the boat-shaped pockets of deliciousness which are often described. as Turkish pizza. Here we’ve switched out the bread dough for rough puff, and the often used beef or lamb mince for chopped tempeh, which works really well. The trick with a pide filling is to go hard (or go home) with the spices, you almost need to ‘over season’ the ‘mince’, as it is just a base which you then slather with yogurt, herbs and other sprinkly bits for freshness.

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½ portion of vegan rough puff pastry 

plain flour, for dusting

For the filling

3 red onions, finely sliced

100ml (3½fl oz) red wine vinegar

1 teaspoon sugar

½ teaspoon salt

2 teaspoons pink peppercorns

2 tablespoons organic rapeseed oil

2 teaspoons paprika

2 teaspoons allspice

1 teaspoon ground cumin

2 teaspoons sumac

2 hot green chillies, deseeded and finely diced

2 garlic cloves, crushed

250g (9oz) tempeh, grated or crumbled

400ml (14fl oz) vegetable stock

2 teaspoons date molasses

1 bay leaf

4 tablespoons unsweetened plant-based yogurt, plus a little extra to serve

1 tablespoon dark tahini salt and freshly ground

black pepper

To serve

chopped flat-leaf parsley

sesame seeds

lemon wedges

pickled chillies



Combine one of the red onions with the vinegar, sugar, salt and pink peppercorns. Stir well and set aside.

Heat 1 tablespoon of the oil in a heavy-based saucepan and gently cook the remaining onions for 8–10 minutes until soft. Stir in the spices, then add the chilli and garlic and continue to cook for a further 2–3 minutes. Stir in the tempeh so it becomes coated with spices, then add the vegetable stock, molasses and bay leaf. Season well and cook for 5–6 minutes until the liquid is absorbed.


Remove the bay leaf and set aside.

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.


Line a baking tray with baking parchment. Dust a work surface with flour and roll out the pastry to 3mm (1/8in) thick. Cut in half, then cut each half into a long boat shape, pointed at the ends and wide in the middle. Lay on the lined baking tray. Combine the yogurt and tahini and season. Spread this mixture over the pastry, leaving a 2cm (¾in) border around the edges. Pile the 

tempeh mixture on top of the yogurt, then fold and crimp the edges of the pastry so that they come up slightly overlapping the tempeh.

Brush with the remaining oil.

Bake in the oven for 20 minutes. When ready to serve, top with the pink onions, scatter with parsley and sesame seeds and drizzle with any leftover yogurt. Serve with lemon wedges and pickled chillies on the side.

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