I have been a little lax in updating recently, but to be honest, I haven’t had anything to post. A combination of working on something fairly large (that I can’t update until complete because it’s a secret! Shhhh!), and being poorly sick last week (was almost sick in the street while walking home from work, thankfully because I hadn’t been eating much I managed to keep it classy!).

Now I’m feeling better, it’s time to get back to eating properly and finishing off some projects!

Also, I have decided to try and work my way through Rose Eliott. Because it’s awesome.

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Spiced Chickpea and Potato Pasties Recipe – taken from Rose Elliot’s New Complete Vegetarian

Note: if you substitute the pastry for a vegan one, and use soya milk to glaze then it’s vegan friendly too

Ingredients

Pastry

200g/7oz plain flour

1/2 tsp salt

100g/ 3 1/2 oz butter, softened

2-3 tbsp water

Pasties

1 onion, chopped

2 tbsp olive oil

225g/ 8oz potato, peeled and cut into 6mm/ 1/4 in dice

1 tbsp ground coriander

1 tsp ground cumin

400g can chickpeas

salt and freshly ground black pepper

beaten egg or soya milk to glaze

Method

First, make the pastry. Put the flour, salt, and butter in a food processor and process until it resembles crumbs. Add the water with the processor running until the pastry just comes together. Wrap in cling film and chill for 30 minutes.

Fry the onion in the olive oil for 5 minutes, then add the potato and spices and cook gently, covered, for 10-15 minutes, or until the potatoes are just tender. Stir often.

Drain and rinse the chickpeas and add to the potato mixture, then season to taste. Leave to one side until cool.

Preheat the oven to 200C/400F.

Divide the pastry into 4, and roll out each piece into a circle 15cm/6in across.

Spoon a quarter of the chickpea mixture into the centre of each circle.

Fold up the pastry and press together the edges.

Brush with the glaze, then place on a baking sheet (note: you may want to line your trays as my pasties stuck to my trays a little! Ooops.)

Bake for 20-25 minutes, then serve at once or leave to cool.