-
-
Add this recipe to your binder
This recipe is in your binder
-
Mini chickpea, red onion and mushroom pies recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Baker Craig Poku says: "Pride is a time for celebration and bringing the community together to talk about the progress we’ve all made. I enjoy
making these pies because it gives me the opportunity to celebrate my culture and give my friends the opportunity to share their stories through food." See method
Ingredients
- 2 tbsp sunflower oil
- 1 large red onion, finely diced
- 200g closed-cup mushrooms, finely diced
- 50g spring onions, finely sliced
- 4 garlic cloves, crushed
- 1½ tbsp tomato purée
- 210g tin chickpeas, liquid reserved
- 227g tin chopped tomatoes
- 1½ tbsp smoked paprika
- 1½ tsp crushed chillies
- plain flour, for dusting
- 425g pack shortcrust pastry
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
890kj
213kcal
11%
-
Fat
11g
16%
-
Saturates
3g
17%
-
Sugars
3g
3%
-
Salt
0.2g
3%
of the reference intake
Carbohydrate 21.9g
Protein 5g
Fibre 3.4g
Method
- Heat the oil in a large pan over a high heat and fry the onion and mushrooms for 10 mins or until softened. Add all the other ingredients apart from the chickpea water and pastry; cook for 10 mins. Season to taste, then remove from the heat. Leave to cool to room temperature.
- Meanwhile, put the reserved chickpea water in a small saucepan over a high heat. Bubble for 5 mins or until it becomes syrupy. Tip into a small bowl and leave to cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry to 2-3mm thick, then use an 11cm cutter and a 9cm cutter and cut out 10 circles with each, rerolling the pastry if needed. Make 2 small slashes in the smaller circles and use the larger ones to line 10 holes of a muffin tin.
- Divide the filling between the pastry cases and cover with the smaller pastry circles, crimping the edges to seal them. Brush with the reduced chickpea liquid and grind over a little black pepper. Transfer to the freezer for 10 mins.
- Bake for 20-25 mins or until golden brown, turning the tray around halfway; loosely cover with foil if they start to brown too quickly. Leave to cool for 10 mins before removing from the tin. Serve warm or at room temperature for a picnic. Will keep for up to 3 days in an airtight container.
See more Savoury baking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.