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Selasi’s Vegetable Pithivier

Serves: 3

Tired of greasy roast veg? Try roasting them in coconut oil instead! It makes for a fragrant, low-calorie filling for this tart recipe from Great British Bake Off 2016 competitor Selasi Gbormittah.

Selasi’s Vegetable Pithivier Recipe: Veggie Magazine


For the roast vegetables: 500g golden butternut squash, diced
1 red onion, chopped
1 red bell pepper, deseeded and chopped
1 green bell pepper, deseeded and chopped
1 yellow bell pepper, deseeded and chopped
100g sundried tomatoes
4 tbsp Vita Coco coconut oil, melted
salt and pepper
1 tbsp paprika
1 tsp herbs de provence


For the tomato sauce:
2 tbsp Vita Coco coconut oil
1 red onion, chopped
1 tbsp tomato puree
1 tin chopped tomato
salt and pepper, to taste
10ml red wine vinegar
5ml lemon juice
1 vegetable stock cube
a pinch of sumac
1 tsp chilli flakes

homemade or store-bought puff pastry


  • To make the roast vegetables, toss everything together and roast in a pre-heated oven at 160C/320F/Gas 3 for 20 minutes.
  • To make the tomato sauce, fry the onion and puree in the oil for a few minutes. Add the tinned tomatoes and reduce for approximately 15 minutes. Add the remaining ingredients and cook for a further 10-15 minutes.
  • Add the sauce to your roasted vegetables and cool completely.
  • Cut out 12cm discs of puff pastry (you need 6 discs to make three pithiviers).
  • Fill the pastry with your roast vegetable mixture, leaving about 1.5cm around the edge of pastry. Brush the rim with coconut milk (or an egg wash made by mixing together an egg and 30ml coconut milk). Cover with a second pastry disc, then press along the edge to seal.
  • Make a pattern on top of the pastry and create a round vent on top using the handle of a wooden spoon. Glaze with milk/egg wash and chill for 15 minutes.
  • Preheat the oven to 180C/350F/Gas 4. Glaze once more and bake for 20-25 minutes, until well risen and golden. Serve whilst warm.
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