Vegan Butternut & Pecan Spiral Pies Recipe

Introduction

These vegan butternut and pecan spiral pies are a delightful blend of sweet roasted squash and crunchy pecans wrapped in crisp filo pastry. Perfect as a comforting snack or a unique centerpiece for a meal, they offer a flavorful twist on traditional pies that’s both beautiful and delicious.

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)/gas mark 6. Toss the butternut squash cubes with 1½ tablespoons of olive oil and a good pinch of salt. Spread them out evenly on a baking tray and roast for 25 minutes until softened and slightly caramelised.
2. Step 2: While the squash roasts, heat the remaining olive oil in a pan over medium heat. Add the finely sliced onions with a pinch of salt and fry gently for about 15 minutes, until soft and lightly browned.
3. Step 3: Lightly crush the coriander seeds using a pestle and mortar. Add them to the caramelised onions and cook for another 2 to 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 pieces with the back of a spoon to add texture, then mix through the chopped parsley and half of the roughly chopped pecans. Allow the mixture to cool. It can be kept chilled for up to two days if preparing in advance.
5. Step 5: Brush the base of a 27cm pie dish or round baking tin with some of the melted vegan butter. Unwrap the filo pastry and keep the sheets covered with a tea towel to prevent drying out.
6. Step 6: Lay one sheet of filo on a clean surface and brush it lightly with melted butter. Divide the squash filling into seven equal portions within the pie dish to gauge the right amount for each swirl.
7. Step 7: Scoop one portion of the filling onto one long edge of the filo sheet. Scatter some of the remaining chopped pecans over the exposed pastry, then roll the sheet loosely into a long sausage shape. Coil this pastry sausage into a spiral and tuck in the end to secure. Place the spiral in the center of the prepared dish.
8. Step 8: Repeat the process with the remaining filo sheets and filling, arranging the spirals around the dish to fill it completely. Brush the surface with more melted butter and sprinkle over any leftover pecans.
9. Step 9: Cover and chill the pie if not baking immediately (up to two days), or freeze for up to one month. When ready to bake, preheat the oven again to 200°C (180°C fan)/gas mark 6.
10. Step 10: Bake the pies for 25 to 30 minutes, or 40 minutes if frozen, until golden brown and piping hot. Serve one spiral per person for a delicious and impressive dish.

Tips & Variations

• For extra crunch and flavor, lightly toast the pecans before adding them to the filling.
• If you prefer a milder flavor, reduce the chilli flakes or omit them altogether.
• Try adding a handful of cooked lentils or chickpeas to the filling for extra protein.
• Use regular butter instead of vegan butter if there are no dietary restrictions; it adds a rich flavor.
• Work with one filo sheet at a time and keep the rest covered with a damp cloth to prevent drying out.

Storage

Store any unbaked pies covered and refrigerated for up to two days, or freeze them for up to one month. To reheat, bake frozen pies directly for about 40 minutes until thoroughly heated and golden, or bake refrigerated pies for 25 to 30 minutes. Serve warm for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the butternut and pecan filling can be made and chilled for up to two days before assembling the pies. This makes it convenient for busy schedules.

Is it necessary to use filo pastry?

Filo pastry creates the signature crisp and flaky spiral for this recipe. While puff pastry could be an alternative, it will change the texture and appearance of the pies.

Vegan Butternut & Pecan Spiral Pies Recipe

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4.8 from 109 reviews

Delightfully flaky vegan butternut and pecan spiral pies, featuring roasted butternut squash infused with aromatic spices, miso, and maple syrup, wrapped in crisp filo pastry and topped with crunchy pecans. Perfect as a comforting plant-based main or festive dish.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 7 spiral pies, serves 7 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan/Plant-based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Butternut Squash Filling

• 1 large butternut squash (about 1kg), cut into 2cm cubes (800g prepared weight)
• 3 tbsp olive oil, divided
• 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 (half for filling, half for topping)

Pastry and Finishing

• 75g vegan butter alternative, melted (or regular butter if no dietary restrictions)
• 7 sheets filo pastry

Instructions

1. Roast the Butternut Squash: Preheat the oven to 200°C (180°C fan)/gas mark 6. Toss the cubed butternut squash with 1½ tablespoons of olive oil and a good pinch of salt. Spread evenly on a baking tray and roast for 25 minutes until softened and caramelized.
2. Cook the Onions and Spice: While the squash roasts, heat the remaining oil in a pan over medium heat. Add the sliced onions with a pinch of salt and cook for 15 minutes until soft and lightly browned. Lightly crush the coriander seeds with a pestle and mortar and add them to the onions. Cook for an additional 2-3 minutes to release their aroma.
3. Combine Filling Ingredients: Stir the miso paste, maple syrup, soy sauce, chilli flakes, and the roasted butternut squash into the onion mixture. Lightly mash about a quarter of the squash pieces with the back of a spoon to create texture. Stir through the chopped parsley and half of the pecans. Allow the filling mixture to cool. It can be kept chilled for up to two days at this point.
4. Prepare the Pie Dish and Filo Sheets: Brush the base of a 27cm pie dish or round baking tin with some melted vegan butter to prevent sticking. Unwrap the filo pastry and keep it covered with a tea towel to prevent drying out. Lay one sheet flat on a work surface and brush thoroughly with melted butter.
5. Assemble Spirals: Divide the cooled butternut filling into seven equal portions within the pan, to estimate the amount per filo wrap. Scoop one portion and arrange it along one long edge of the buttered filo sheet. Scatter some of the remaining chopped pecans over the exposed sheet. Roll the filo loosely into a long sausage shape. Coil this roll into a spiral shape and tuck in the end to secure. Place the spiral in the center of the prepared pie dish.
6. Complete the Pie: Repeat the spiraling process with the remaining filo sheets and filling, arranging each spiral around the first in the dish. Once all spirals are arranged, brush the entire top with remaining melted butter and scatter any leftover pecans. The pie can now be covered and refrigerated for up to two days or frozen for up to one month before baking.
7. Bake the Pie: When ready to bake, preheat the oven to 200°C (180°C fan)/gas mark 6. Bake the pie for 25-30 minutes if fresh, or 40 minutes if baking from frozen, until the filo is golden brown and the filling piping hot.
8. Serve: Portion the spiral pies by serving one spiral per person, enjoying the delightful contrast of flaky pastry and savory, nutty butternut filling.

Notes

• Toasting the pecans prior to chopping can enhance their flavor if desired.
• Keep filo pastry covered with a damp towel or tea towel to prevent drying and tearing.
• The filling can be prepared in advance and stored chilled or frozen for convenience.
• This recipe is naturally vegan when using vegan butter alternative and soy sauce; substitute accordingly for dietary needs.
• For a gluten-free version, substitute filo pastry with gluten-free pastry sheets.

Keywords: vegan pie, butternut squash recipe, pecan pie, filo pastry, plant-based main, autumn recipes, savory pie, vegan holiday dish