Curried Feta & Chickpea Pasties - Recipe

Curried Feta & Chickpea Pasties


1 tbsp oil
1 onion, finely chopped
1 tbsp medium curry powder
75g frozen peas
400g can Cooks & Co Chickpeas, drained and rinsed
100g feta
2 Cooks & Co Red Frenk Chillies, thinly sliced
500g shortcrust pastry
1 medium egg, beaten
1 tsp black sesame seeds


Preparation Time: 20
Cooking Time: 20 - 25mins
Makes: 6

Curried Feta & Chickpea Pasties

Preparation Method

Preheat the oven to 200oC, gas mark 6.

1. Heat the oil in a frying pan and fry the onion for 4-5 minutes. Add the curry powder and cook for a further 1 minute.  Stir in the peas and chickpeas and cook for 2-3 minutes.

2. Transfer to a food processor, add 2-3 tbsp water and pulse to give a coarse texture, crumble in the feta and add the chillies, season to taste.

3. Roll out the pastry on a floured surface and cut 6 x 18cm circles. Divide the filling between the circles and brush the pastry edges with water, fold into a pastie shape, pressing the pastry edges to seal.

4. Place on a baking tray, brush with egg and sprinkle with sesame seeds.  Bake for 20-25 minutes until golden. Drizzle with extra oil and scatter over a few basil leaves to serve.

Cooks tip
Great served with mango chutney. Swap the feta for chopped tofu and brush with a little water for a vegetarian option.









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