Curried Chickpea & Vegetable Pasties

Curried Chickpea & Vegetable Pasties - Bronze V 34

Two of my favourite types of food involve curry and pastry, so I’ve combined the both to create these vegetarian pasties. You can make them as spicy or as mild as you like. Our youngest says he doesn’t like sweet potato, zucchini or cauliflower….but he eats them in this pasty without any fuss what’s so ever.

Although I have made this with almond flour/meal, you can substitute and use the same amount of sunflower meal instead. Sunflower flour/meal is very simple to make. Place approximately 40g sunflower seeds into a coffee grinder and grind the seeds into a meal. It will have the same consistency as the almond flour/meal. But don’t blend for too long though, otherwise you’ll end up with sunflower butter. Just bear in mind, your pastry will be darker in colour.

I’m also very happy that these pasties freeze and reheat very well. I usually double the recipe, but I make each batch of pastry dough separately. After a busy day, it’s such a relief to be able to go the freezer and pull out a healthy ready-made meal.

Curried Chickpea & Vegetable Pasties Close Up - Bronze V 34

Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the tapioca starch and sweet rice flour by 2 grams, coconut milk by 5ml and decreased the almond meal/flour by 1 gram. I have also reduced the xanthan gum by a ¼ of a teaspoon, by reducing the xanthan gum, the pastry is now lighter texture. When I squeezed all the water from the frozen spinach I was left with 2 firmly packed tablespoons. All cup measurements are firmly packed.

Makes 6

Ingredients
Vegetable Filling
100g (3.5 ounces or a slightly heaped ½ cup) tin chickpeas, drained and rinsed
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) gluten free mild curry paste, or to taste
50g (1.8 ounces or ⅓ cup) onion, finely diced
50g (1.8 ounces or ⅓ cup) carrots, finely diced
50g (1.8 ounces or ⅓ cup) potato, finely diced
50g (1.8 ounces or ⅓ cup) sweet potato, finely diced
50g (1.8 ounces or ⅓ cup) zucchini, finely diced
50g (1.8 ounces or scant ½ cup) cauliflower, cut into small flowerets
50g (1.8 ounces *see note above for cup measurement) frozen spinach, weigh from frozen
3 tablespoons (45ml) coconut milk (I use this brand)
Salt to taste
Pastry
90g (3.2 ounces or ½ cup plus 2 tablespoons) sorghum flour
72g (2.5 ounces or ½ cup plus 1 tablespoon) tapioca flour
50g (1.8 ounces or ⅓ cup) millet flour
39g (1.4 ounces or ¼ cup) almond meal/flour or sunflower meal
32g (1.1 ounces or ¼ cup) sweet rice flour
1 tablespoon (15ml) baking powder
¾ teaspoon (3.75ml) xanthan gum
½ teaspoon (2.5ml) salt
Wet
60g (2.1 ounces or ¼ cup plus 2 teaspoons) coconut oil, at room temperature, not melted
125ml (½ cup) dairy free milk of choice, at room temperature
1 large egg, at room temperature
Other
1 large egg, for egg washing

Roughly mash the chickpeas with a fork and set aside.

When the spinach is defrosted, squeeze out the excess water and set aside.

Finely dice the onion, carrots, potato, sweet potato (I keep the skin on those vegetables), zucchini and cut the cauliflower into very small flowerets.

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To make the vegetable filling, heat the oil in a medium sized frying pan over a medium low heat, add all the vegetables and curry paste and fry for about 5 minutes, stirring regularly. Now turn the heat down to low and stir the coconut milk through the vegetables. Cover and simmer for about 8-10 minutes, stirring occasionally or until the vegetables are tender.

Take off the heat and add the defrosted spinach to the cooked vegetables, stirring until well combined. Now add the mashed chickpeas and salt to taste. Just remember that this mixture needs to be completely cool before making the pasties.

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To make the pastry, place all the dry ingredients in a food processor and give a quick blitz to combine. Add the coconut oil to the dry ingredients and process until it resembles fine crumbs.

Step 1

Next, in a small jug, whisk the milk and egg together, until it’s well combined. Pour this in to the processor with the flour and process until it comes together. It should give you a thick, soft dough, which although is quite soft, it’s really quite easy to work with.

Step 2

Sprinkle a little rice flour on a clean surface and gently work the dough into a smooth ball.

Step 3

Now, preheat your oven to 170C and line 2 baking trays with parchment.

Take 100g of the dough and roll between 2 sheets of baking paper until you get it to approximately 2mm in thickness. Gently peel back the top layer of paper and, using a pizza cutter, cut around a saucer to create the shape for your pasty. Add the trimmings back to the ball.

Step 4

You do not want to over fill the pasties with the vegetable mixture, otherwise you’ll have a difficult time folding over the pastry without it cracking/ripping. Through trial and error, I’ve worked out you need approximately 55g (1.9 ounces or approx.⅓ cup) of the mixture. There will be a some vegetable mixture left over.

Place the mixture approximately 2cm away from the edge and shape the mixture so it gently curves towards the edges (like a crescent moon) and flatten it slightly.

Step 5

Now, lightly egg wash the edge of the circle and then, using the baking paper, fold the pastry over the filling and gently press down to seal. Depending how sticky/soft your dough is, have a small container of white rice flour at hand to dip your fork in before gently pressing along the edge to seal. Next, trim off any the excess and add it back to the ball of dough. Using a fork, poke a few holes into the top to let the steam escape.

Step 6

Using the baking paper, flip the pasty onto your hand and place it gently on the prepared tray.

Repeat with the remaining dough until you have your 6 pasties. When all the pasties have been made, egg wash the tops.

Bake for approximately 20 minutes, or until they are lightly golden brown, then transfer them to a cooling rack immediately.

Eat straight away or let them cool completely before freezing.  If freezing, you can either wrap them individually in plastic wrap or pop them in to airtight zip lock bags.

You can then defrost and reheat gently at 130C (fan forced) for about 8-10 minutes or until heated through.

Recipe byThe Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8

Tips
I’ve used Ruby Lou, Dutch Cream and Kipfler potatoes, and they’ve all worked well.

2 responses to “Curried Chickpea & Vegetable Pasties

  1. Thank you SO much for posting this recipe. I am doing a happy dance and cannot wait to try it. When finding out I must go GF, pasties were one thing I was determined to find a GF recipe for. 🙂

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