Pumpkin and Chickpea Pasties Recipe
Pumpkin and Chickpea Pasties Recipe
Mildly spiced, these Healthy Pumpkin and Chickpea Pasties are suitable for the whole family and are packed with fibre and protein.
Servings
5 small pasties
Prep time
Cook time
Recipe
Ingredients
- 750g pumpkin, chopped into 3cm chunks
- Olive oil
- 1 tbsp ghee
- ½ tsp garam masala
- 400g tin chickpeas, rinsed & drained
- 50g ricotta
- 30g spinach
- ¼ tsp sea salt, or to taste
- 1 packet filo pastry (you will need 9 defrosted sheets)
- Sesame seeds (optional)
Method
- Preheat oven to 200°C.
- Place pumpkin on baking tray, drizzle with a little oil and bake for around 20 mins, until you can easily stick a fork into a piece.
- Meanwhile, melt ghee in small saucepan, add garam masala and cook for 30 secs until fragrant.
- Add chickpeas, stir until well coated and turn off heat.
- Once pumpkin is cooked, transfer to bowl and mash.Add all other ingredients and combine well. Taste and add a little salt if needed.
- Add chickpea mix, leaving small amount of ghee in bottom of saucepan to use to brush top of pasties.
- Add all other ingredients and combine well. Taste and add a little salt if needed.
- Take 3 sheets of filo pastry and lay out flat. Run knife down middle to slice sheets in half, so you now have 2 squares.
- Add around ½ cup mixture to centre of each square of pastry and roughly shape into rectangle (or triangle or any shape you like!).
- With some water in a cup nearby, fold parcel as you would a present, dipping your fingers in water and brushing on pastry as glue.
- Transfer to lined baking tray and repeat with remaining pastry.
- Brush top of each pastie with remaining ghee and sprinkle with sesame seeds if desired.
- Reduce oven temperature to 180°C and bake for 35–45 mins, or until golden.
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