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Curried Chickpea & Pine Nut Pasties

Makes 4

A happy marriage of pastry and curried chickpea filling, these mini baked wonders are worth the small amount of effort it takes to make them. The key to pastry is handling it as little as possible and making sure not to overwork the mixture: pulse until it just comes together and then wrap it tightly in clingfilm before refrigerating. Avoid the temptation to overfill the pasties, as they may prove difficult to seal.

This recipe makes four so if you’re serving them at a party you’ll need to double or maybe even triple the quantities.

Ingredients

For the Pastry

  • 100g gram (chickpea) flour
  • 40g strong white flour
  • large pinch of sea salt flakes
  • 1 teaspoon garam masala
  • 4 tablespoons olive oil
  • 4 tablespoons water, plus extra if necessary

For the Filling

  • 400g canned chickpeas, rinsed and drained
  • 2 tablespoons pine nuts, toasted
  • 1 spring onion, minced
  • 1 garlic clove, minced
  • 1 chilli, minced
  • 1 thumb-sized piece of fresh root ginger,
  • peeled and minced
  • 1 tablespoon mild curry powder
  • juice of ½ lemon
  • 1 heaped teaspoon Dijon mustard
  • small bunch of fresh coriander, finely chopped

Method

  1. For the pastry, place the flours, salt and garam masala in a food processor and pulse to combine. With the engine running, gradually add the oil and the water to form a dough, adding an extra splash or two of water if needed.
  2. Turn the dough out on to a clean surface and shape into a ball, then wrap in clingfilm and transfer to the refrigerator for 20 minutes to rest.
  3. Meanwhile, make the filling. Place the chickpeas in a large mixing bowl and roughly mash. Season generously with salt and pepper, add the rest of the filling ingredients and mix together thoroughly. Season again to taste and set aside until needed.
  4. Preheat the oven to 220°C (200°C fan), Gas Mark 7.
  5. Turn the dough out on to a floured work surface and divide it into four equal-sized pieces. Shape one of the pieces into a ball, then roll it out into a circular shape to an approximately 5mm thickness. Cut the rolled pastry circle in half.
  6. Take a tablespoon of the filling and place it in one corner of the rolled pastry half, leaving enough room around the edges, then fold the pastry over the filling and crimp the edges with a fork to seal. Using your hands, shape the samosa into a rough triangular shape, pinching the corners as you go.
  7. Place the pasty on a lined baking tray and repeat the rolling and filling process until all the pastry and filling have been used. Bake for 15 minutes until golden and crispy. Serve hot or cold.

Per 100g
Calories: 264, Carbohydrates: 24.0g, Sugars: 1.1g, Fat: 13.0g, Saturates: 1.5g, Protein: 9.9g, Salt: 0.36g

Recipe and Images Courtesy of Cook Share Eat Vegan by Ainre Carlin

Taken from May 2018 (Issue 38) of Vegan Life Magazine

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