Chickpea and Aubergine Pastries by Carrie
Chickpea and Aubergine Pastries by Carrie
Made With Our Punjabi Chickpea Masala
SERVES 2
10 MINS PREP
30 MINS COOK
We absolutely love this recipe which makes the most satisfying home cooked meal in the form of pies! Serve with a salad and a smile!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
We absolutely love seeing what you all make with our kits, and when Carrie-Ann from @carriecooksbest on Instagram posted her recipe for these gorgeous little pies made with our chickpea daal, we just had to share it. In India, daals are the perfect comfort food, so stuffed into a delicious pie crust, we can’t imagine many thing more satisfying and delicious. Thank you very much Carrie for sharing this wonderful recipe with us.
Ingredients
Masala Pies
- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 tbs vegetable oil
- 1 sheet ready rolled puff pastry
- ½ aubergine chopped into small cubes
- Pinch of black onion seeds
- Egg or milk - for pastry wash
Quick mint & cucumber dip
- 3 tablespoons Greek yogurt
- 1 tablespoon cucumber - small diced
- Pinch sea salt
- 2 teaspoons mint sauce
Simply combine all the ingredients in a small bowl
Method
- Pre heat oven to 180°C.
- Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges.
- Add in the spices from the little sachet in the daal kit and fry gently till fragrant - about 20 seconds.
- Add in the base sauce from the smaller pouch, stir to combine and heat for about 1 minute.
- Now pour in the content of the larger pouch with the chickpeas in.
- Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly and the aubergine is cooked.
- Leave the mixture to cool down a little and remove the whole spices.
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk and spoon the chickpea masala mix into the centre of half of the pastry sections (the other half will be the lids).
- Drape over the other half of the pasty sheets and crimp the edges with a fork to seal.
- Brush over the top with your egg wash, sprinkle with black onion seeds.
- Don’t forget to cut one or two slits into the pastry to let steam escape.
- Bake on a baking sheet for 25 minutes or until golden and hot.
Tailored to Taste
We absolutely love seeing what you all make with our kits, and when Carrie-Ann from @carriecooksbest on Instagram posted her recipe for these gorgeous little pies made with our chickpea daal, we just had to share it. In India, daals are the perfect comfort food, so stuffed into a delicious pie crust, we can’t imagine many thing more satisfying and delicious. Thank you very much Carrie for sharing this wonderful recipe with us.
Ingredients
Masala Pies
- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 tbs vegetable oil
- 1 sheet ready rolled puff pastry
- ½ aubergine chopped into small cubes
- Pinch of black onion seeds
- Egg or milk - for pastry wash
Quick mint & cucumber dip
- 3 tablespoons Greek yogurt
- 1 tablespoon cucumber - small diced
- Pinch sea salt
- 2 teaspoons mint sauce
Simply combine all the ingredients in a small bowl
Method
- Pre heat oven to 180°C.
- Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges.
- Add in the spices from the little sachet in the daal kit and fry gently till fragrant - about 20 seconds.
- Add in the base sauce from the smaller pouch, stir to combine and heat for about 1 minute.
- Now pour in the content of the larger pouch with the chickpeas in.
- Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly and the aubergine is cooked.
- Leave the mixture to cool down a little and remove the whole spices.
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk and spoon the chickpea masala mix into the centre of half of the pastry sections (the other half will be the lids).
- Drape over the other half of the pasty sheets and crimp the edges with a fork to seal.
- Brush over the top with your egg wash, sprinkle with black onion seeds.
- Don’t forget to cut one or two slits into the pastry to let steam escape.
- Bake on a baking sheet for 25 minutes or until golden and hot.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
This spiced chickpea masala is a no-brainer. It is absolutely delicious and takes a dish that would take hours to make from scratch to something you can whip up in minutes. But, it tastes every bit as complex and homemade! For people in Punjab, this is a classic soul food dish - tasty, wholesome, healthy and pure plant-powdered protein. It is best served with Indian flatbreads.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
