Curried Chickpea and Apple Pasties
I really like pasties and these ones are just fantastic, they taste great and are really easy to make.
Makes 4
100g plain flour
40g wholemeal bread flour
60g self-raising wholemeal flour
100g vegan margarine
pinch salt
4 tbsp water
1 tbsp olive oil
1 medium onion diced
2 medium carrots diced
1 tbsp curry powder
400g tin chickpeas
50g garden peas
200ml vegetable stock
1 medium apple, diced
2 tsp cornflour
For pastry:
Add flours, salt and margarine to food processor and pulse until forms
breadcrumb consistency
Turn processor on and add water slowly until it forms a ball
Remove and place in plastic bag or wrap in cling-film and put in fridge
For filling:
Heat olive oil in pan
Add onions and soften for 2 minutes
Add carrots and fry for 5 minutes
Add curry powder and stir for a few seconds over heat to coat
Add chickpeas, garden peas and stock
Bring to boil and simmer for 5 minutes
Add apple and simmer for further 5 minutes
Mix cornflour with a few drops of water and add to pan
Stir until thickens and remove from heat and allow to cool
Preheat oven to 200c
Retrieve pasty dough and split into 4 pieces
Take each piece and roll out on floured surface to make 15cm (6 inch) rounds
Spoon cooled filling into one half of the round, leaving a 2cm (3/4 inch) margin
Wet the margin with water and fold over the other half to form pasty
shape, crimping and folding the edges to seal
Make a couple of vents on each pasty with a fork and brush with soya
milk for a glazed finish if required
Cook in preheated oven for 25-30 minutes You can serve them hot or cold. Store in the fridge for up to 3 days.
Recent Comments