Tuesday, March 29, 2011

Chickpea, not Chicken pies, thank you! :-)

Chickpea, Mushroom and Sweet Red Pepper Pielets.

I made these when I had a little extra pastry, some homemade Hummus and a few other odds and ends left over from a morning's bake. Turns out they've become one of my most popular sellers! So easy to make and they taste delish hot or cold. I serve them with tiny bowls of Chutney, Mustard and Tomato Sauce...you can accompany them with a Salad too, for a really satisfying meal.Enjoy!

I batch of Flaky Pastry made with Milk-Solid Free Veg shortening.

I cup Chickpeas (pre-cooked or can)
2 Cloves of Garlic (chopped)
Half a Sweet Red Pepper ( cleaned and sliced)
Half a medium sized onion (sliced thinly)
Half a punnet  Button Mushrooms (sliced)
Half a ripe Tomato (diced)
Olive oil for saute
Salt and blackpepper to taste
I small handful of Dhania ( fresh coriander). chopped.

Saute onions, tomato, sweet red peppers and  mushrooms until tender but not dead! Add Chickpeas and saute for a few minutes, gently squashing with a fork...rough texture, don't over-squash! :-)Take off heat and cool down completely in the 'fridge. When the mix has cooled down completely, add chopped Dhania and any other flavouring that you like...chillies, curry...but only a pinch!

Roll out pastry into approx the length of a computer keyboard and about 7inches wide. If you know about pastry it will be cool and firm when you do this. With a sharp knife cut a straight line along the length, making 2 halves. Then divide widthwise three times. You should have 6 equal pieces of pastry. Using a teaspoon scoop about 3-4 tsp of the mix into the centre of the pastry square, wet the edges with Soy milk or water. Gather the pastry corners together, then gently twist, like rope-making, and roll into a neat little ball. Pinch the sides together here and there. Bake in a hot oven 450f until pleasingly crisp and golden!

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