Chili Con Pumpkin Strudel

Preparation:

1. Boil vegetable stock and let the soy granules soak for 15 minutes. Drain granules through a sieve, thereby safe stock and set aside.
2. Chop onion very finely and cut clove of garlic into thin strips. Wash Hokkaido pumpkin thoroughly, cut in half and remove seeds with a spoon. Cut pumpkin with peel into pieces and dice. Cut chili pepper into thin rings. Wash the parsley and pat dry, chop very finely.
3. Heat vegetable oil in a large saucepan and fry onions and garlic until translucent. Add pumpkin cubes and fry for a few minutes, stirring occasionally.
4. Express liquid from the drained soy granules and fry in a pan with some vegetable oil for 10 minutes until crispy. Stir in tomato paste, salt and pepper to taste and fry another 5 minutes.
5. Add soy granules into the pot with the fried pumpkin. Add canned tomatoes, kidney beans, thin rings of chili and bay leaves. Simmer over medium heat, stirring occasionally, about 15 minutes. Simmer until the pumpkin is cooked. If necessary, pour in a little of the remaining vegetable stock. Recently remove bay leaves and stir in chopped parsley.
6. Unroll puff pastry and spread with pumpkin chili, leaving about 3cm from the edge. Gently roll dough into a strudel and the fold the ends so that no filling can drip during baking.
7. Whisk some soy cream with a pinch of paprika powder in a cup and brush it on the strudel. Set pie on a baking tray lined with baking paper and bake for about 25-30 minutes at 180 °C in a preheated oven.

Our tip: A fantastic Chili Non Carne can be made, using our spice mixture!

A recipe from Sophie Mathisz