Yotam Ottolenghi: Spicy Tunisian savoury pastries

theguardian.com

Annemarie

Prep 25 min
Cook 35 min

1 onion, peeled and quartered (180g)

1 large carrot, peeled and cut into chunks (100g)

2 large celery sticks, cut into chunks (100g)

50g bunch fresh coriander, leaves and tender stems picked

6 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1½ tbsp tomato paste

2 tbsp red harissa

1 medium plum tomato, coarsely grated (discard the skin)

Fine sea salt

1 tbsp lemon juice

100g good tinned tuna (optional) or Feta cheese

30g pitted kalamata olives, chopped

4 sheets filo pastry, each cut into 2 15cm x 20cm rectangles (ie, 8 in total)

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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