Ingredients:
Makes 6
• 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
Method:
– Preheat the oven to 200°C, gas mark 6.
– 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. 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.
– 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. Place on a baking tray, brush with egg and sprinkle with sesame seeds. Bake for 20-25 minutes until golden.
Cooks tip
Great served with mango chutney. Swap the feta for chopped tofu and brush with a little water for a vegan option.