Join the IAVS at the Vegan Fundraiser in Galway this Saturday for a cooking demonstration featuring Pumpkin, White Bean & Smoked Paprika Parcels. Discover a delicious way to enjoy plant-based cooking, then recreate the dish at home using our recipe below.

Pumpkin, White Bean & Smoked Paprika Parcels

With turmeric and black pepper pastry, served with apple and port sauce.

Ingredients

For the pastry

• 375g plain white organic flour, plus extra for rolling
• 2 tsp turmeric
• ½ tsp sea salt
• ⅓ tsp freshly ground black pepper
• ½ tsp Cajun spice
• 125ml olive oil
• Up to 200ml cold water, added gradually

For the filling

• 2 small onions, peeled and finely diced
• 450g firm-fleshed pumpkin, peeled and grated
• 250g cooked cannellini or butter beans, well drained — reserve the cooking liquid for the sauce
• 2 generous tsp sweet smoked paprika
• ¼ tsp chilli, such as Aleppo, or a little Cajun spice
• A little olive oil, for frying
• 1 tsp salt, or to taste

For the apple and port sauce

• 1 small onion or shallot, finely diced
• A dash of olive oil
• 1 Irish eating apple, finely diced
• 40ml light soy sauce
• 80ml port
• Up to 300ml bean cooking liquid or water, as needed
• 1 tomato, finely chopped
• A pinch of thyme
• 1 bay leaf

Method

1. Make the pastry

1. Mix the flour, turmeric, salt, black pepper and Cajun spice in a bowl.
2. Add the olive oil and approximately one-third of the cold water.
3. Mix with one hand, gradually adding more water until the dough comes together. It should be moderately firm; you may not need all the water.
4. Knead gently until just smooth.
5. Wrap in parchment paper and leave to rest for at least 30 minutes.

Make ahead: The dough can be made the day before and stored in a covered container in the fridge.

2. Prepare the filling

1. Heat a little olive oil in a large frying pan.
2. Add the onions and cook, stirring occasionally, until almost soft.
3. Add the grated pumpkin. Continue cooking until soft and any excess moisture has evaporated.
4. Stir in the smoked paprika and chilli or Cajun spice. Cook for another minute.
5. Add the drained beans and mash them lightly, leaving some texture.
6. Add salt to taste and allow the filling to cool before assembling the parcels.

3. Shape the parcels

1. Lightly flour your work surface.
2. Take a piece of dough roughly the size of a small ping-pong ball.
3. Roll it into a circle about the size of a saucer.
4. Place 2–3 tablespoons of filling in a line across the dough.
5. Fold in the ends and gently roll up to enclose the filling.
6. Repeat with the remaining dough and filling.

4. Cook the parcels

1. Lightly oil a heavy frying pan.
2. Cook the parcels, turning several times, until the pastry is cooked through.

Oven alternative: Bake in a medium hot oven.

5. Make the apple and port sauce

1. Heat a dash of olive oil in a saucepan.
2. Add the onion or shallot and sauté until soft.
3. Add the bay leaf, thyme, diced apple and port. Simmer briefly to reduce the liquid a little.
4. Stir in the soy sauce and chopped tomato. Simmer for a couple more minutes.
5. Gradually add the bean cooking liquid or water until the sauce reaches your preferred consistency. You may not need all 300ml.
6. Remove the bay leaf before serving.

To serve

Serve the warm parcels with the apple and port sauce.