This is a very nice veggy take on a Cornish pasty. Made some this week and will make more tomorrow.
Spicy Chickpea Pasties
Makes 12
http://blog.rachelcotterill.com/p/vegetarian-recipes-cookery-tips.htmlFor the filling:
2tbsp olive oil
500g sweet potato
1 small onion
2 cloves garlic
1/2 red bell pepper
1 tin chickpeas
1tsp garam masala
1tsp chilli flakes
freshly ground black pepper
For the pastry:
250g butter
500g plain flour
Cold water
1. Make the pastry: grate the butter (straight from the fridge) into the flour, and rub in gently with your fingers. Add cold water, a little at a time, to form a firm dough.
2. Preheat the oven to 200°C.
3. Chop the sweet potato into 1cm cubes, and finely chop the onion, garlic, and pepper.
4. Heat 1tbsp olive oil in a large saucepan.
5. Fry the sweet potato, onion, pepper, and garlic until the sweet potato is soft.
6. Add the chickpeas and spices, and cook for a couple more minutes.
7. Set aside to cool, and stir through the remaining olive oil.
8. Divide the pastry into 12 even pieces.
9. Roll each ball of pastry into a circle, approx. 6in diameter. Add two dessert spoons of filling to one half of the circle (leaving plenty of space around the edge), then fold the circle in half and turn the edges together to seal. Make a hole in the top of each pastie with a sharp knife.
10. Bake for 25 minutes (or freeze the pasties at this stage, and bake from frozen at a later date)
