These little pastries were so yummy, and entirely grain free as I made the pastry from chickpea flour, also known as chana flour, or besan.
Step 1 – Filling:
- 5 medium potatoes, peeled and diced into small cubes
- 1 medium onion, finely diced
- 1 cup of diced green beans (topped and tailed)
- 1 teaspoon of garam masala
- 1 teaspoon each of turmeric & ground coriander
- 1/2 teaspoon each of mustard seeds and fenugreek (seeds or ground)
- 2 cardamom seeds, broken open and seeds removed
- salt and black pepper to taste
In a deep pan, sautés the onions till golden, then add the potatoes and spices, salt and pepper, and sauce over ;low heat for 15 min, next add the beans (season and taste for salt again), and then allow it to cook through. Take it off the heat and allow the filling to cool. now start your dough, but before you do, turn on your oven to 180 degrees celsius.
Step 2 – Pastry:
- 3 cups of chickpea flour
- 1/2 cup of olive oil
- 2 teaspoons of fine pink salt
- 1 cup of cold water
- Whizz the flour and salt together in a food processor.
- With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
- Add just enough water to form a malleable, slightly sticky dough.
- Roll out the pastry as needed on a floured board, or between two pieces of cling wrap. Your dough should be about 5mm in thickness once rolled out.
Now fill your pastry and pinch your pocket carefully closed, try not to have too many air pockets inside. The pastry dough is quite delicate so you will need to work carefully on a well-floured surface. Then transfer your filled pockets to a baking sheet line baking tray, and then into the oven.
Bake for 20 min, then out they come and you can enjoy them with a fresh tomato, spinach and onion salad, + chutney.