Description
Golden, flaky hand pies filled with a creamy and savory chickpea mixture, baked until crisp and perfect for snacking or light meals.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup warm water
- 2 cups cooked chickpeas
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt for filling
- 1 tablespoon vegetable oil for sautéing
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Lightly mash the chickpeas in a mixing bowl and set aside.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, sauté the onion until soft, then add garlic, paprika, cumin, black pepper, and 1/2 teaspoon salt. Cook for 1 to 2 minutes.
- Stir the sautéed mixture into the mashed chickpeas and mix in chopped parsley.
- In a separate bowl, combine flour and 1 teaspoon salt. Add 1/3 cup vegetable oil and warm water, mixing until a soft dough forms. Knead lightly for 2 to 3 minutes until smooth.
- Roll out the dough and cut into 4 to 5 inch circles.
- Place a spoonful of filling in the center of each circle, fold over, and seal the edges with a fork.
- Arrange on the prepared baking sheet and bake for 25 minutes or until golden and crisp.
- Brush lightly with oil after baking, cool slightly, then serve warm.
Notes
- Chill assembled pastries for 10 minutes before baking for extra flakiness.
- Add a squeeze of lemon juice to the filling for brightness.
- Reheat in the oven to maintain crisp texture.
Nutrition
- Serving Size: 1 pastel
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: chick-free pastel, chickpea hand pies, vegetarian pastel, baked savory pastry, plant based snack