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.
By Áine Carlin
Makes
4
| Prep
30 mins
plus proving | Cook
15 mins
|
Calories
662
(per pasty)
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About Vegan Food & Living Magazine
Missing cheese since you went vegan? You no longer have to as the May issue of Vegan Food & Living is dedicated to getting you making cheese from the comfort of your own home. We've got recipes for everything from smoked hickory to herbed feta and Swiss cheese, and if you don't have time to make it yourself, we put cheese to the test to find the best varieties available to buy.
Also this issue, we find out if you need to take supplements or if you can get everything you need from your diet, we find out how to live ethically on a budget, 10 ways to make yourself happy today and how to attract more men to the vegan movement.