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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/vegan-butternut-and-pecan-spiral-pies-recipe/