Veggie Crumble Pockets with Creamy Mango Chutney
Delight your taste buds with these crispy, golden Veggie Crumble Pockets paired with a luscious, creamy mango chutney that’s bursting with tropical flavor. Perfectly seasoned with cumin, coriander, and smoked paprika, the hearty filling combines tender carrots, zucchini, and protein-packed lentils for a delicious plant-based twist. Encased in buttery, flaky phyllo dough, these pockets bake to perfection in just minutes. The star of the show is the vibrant mango chutney, blending ripe mango, creamy Greek yogurt, zesty lime juice, and fresh cilantro for a dipping sauce that’s both tangy and sweet. This recipe is ideal for vegetarians or anyone craving a flavorful appetizer or light meal. Ready in under an hour, serve these irresistible pockets as party snacks or pair them with a crisp side salad for a wholesome, crowd-pleasing dish!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Carrot, diced small
- 1 medium Zucchini, diced small
- 1 cup Cooked lentils
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 8 Phyllo dough sheets
- 4 tablespoons Unsalted butter, melted
- 1 large Ripe mango, peeled and diced
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Cilantro leaves, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Sugar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot and zucchini to the skillet. Cook for 5-6 minutes until the vegetables are tender.
Mix in the cooked lentils, ground cumin, ground coriander, smoked paprika, salt, and pepper. Stir well and cook for 2 more minutes. Remove from heat and let the mixture cool slightly.
Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush again. Repeat with 2 more sheets to make a stack of 4 sheets.
Cut the stacked phyllo sheets into 4 equal rectangles.
Spoon 2-3 tablespoons of the veggie crumble mixture onto one half of each rectangle. Fold the other half over to form a triangle or rectangle and press the edges firmly to seal. Repeat with the remaining dough and filling.
Place the pockets onto the prepared baking sheet and brush the tops lightly with melted butter.
Bake for 15-18 minutes, until golden and crispy.
While the pockets are baking, prepare the creamy mango chutney. In a blender or food processor, combine the diced mango, Greek yogurt, cilantro leaves, lime juice, and sugar. Blend until smooth and creamy.
Serve the baked veggie crumble pockets with the creamy mango chutney on the side for dipping.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 16.1 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
