SAVORY PIE Perfect for the holidays! | Easy Recipes for a Vegetarian and Vegan Diet

💬 Let me know in the comments if you enjoyed my Savory Chickpea Walnut Pie recipe?


100g / 1 Cup Raw Walnuts
100g Sun-Dried Tomatoes (Oil Based) – (1/2 Cup Chopped approx.)
2 Teaspoon Paprika
1 Teaspoon Dried Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
2 Tablespoon Garlic – Chopped
Salt to taste (I have added 1/4 Tsp of Pink Himalayan Salt)
2 Cups / 1 Can (540ml) Cooked Chickpeas
130g / 1 cup Onion – chopped
3 Tablespoon Olive Oil

10 Sheets of Phyllo Pastry
Olive Oil to Brush the Pasty

9 Inch Pie Pan or Cake Pan
Non-Stick Pan to cook the mixture


Thaw the phyllo pastry as per package instructions.

Drain well 1 can of cooked chickpeas. To a food processor add the walnuts, paprika, dried thyme, ground cumin, coriander, black pepper, cayenne pepper, chopped garlic and salt and blend it to a smooth consistency. Transfer the mixture to a non-stick pan and fry switching between medium high, medium and medium-low heat until the mixture is nicely toasted and Crumbly. There should be no raw bits left. This is an important step so be patient and take some time to roasting the mixture well to get rid of the raw flavour of the onion and garlic. This process takes about 15 minutes. Once the mixture is roasted turn off the heat and let it cool down. Cover the lid to prevent it from drying out.

Pre-heat the oven to 350 F.

Now on a 9 inch pie pan layer 10 sheets of phyllo pastry in a star pattern. Lightly brush each layer with olive oil. Once it’s lined, transfer the filling to the pastry and start to wrap it to cover the filling. Once again brush olive oil to each layer.

Bake in a pre-heated 350 F Oven for 30 to 35 minutes or until golden brown. Adjust the baking time depending on the heat of your oven.

Once baked well, let the pie pan rest on top of a cooling rack for 5 minutes for it to slightly cool down and the remove the pastry from the pie pan and let it rest directly on top of the cooling rack let it cool down.

Cut it into slices with a serrated knife and serve with aside of you choice. I like to pair this with a green salad. It makes a great light lunch or a tea time snack.


Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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