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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