Curried chickpea and pine nut pasties
If a samosa and a Cornish pasty had a love-child, it would look a little something like this. 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 even triple, the quantities.
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