Chickpea and tomato pasties

Makes one big pie to share or four smaller individual pasties

Serves: 4
Preparation time: 
20 minutes, plus cooling
Cooking time: 
40 minutes



1 tbsp olive oil

1 medium red onion, finely sliced

2 cloves garlic, crushed

1 red Romano pepper, deseeded and chopped

2 courgettes, trimmed, quartered lengthways and sliced

3 medium tomatoes, chopped

400g (14oz) can chickpeas, drained and rinsed

2 tbsp tahini

1 pack (approx. 450g/1lb) 2 All-butter Shortcrust Pastry Sheets, thawed

Beaten egg, to glaze


1. Preheat the oven to 200C/R6. Heat the oil in a large pan and add the onion and garlic. Cook over a low heat for 3 minutes until softened. Increase the heat to medium, add the chopped pepper and cook for a further 3-4 minutes until tender and browned. Add the courgettes and tomatoes and cook for another couple of minutes then add the chickpeas and heat through for 1-2 minutes. Finally, stir in the tahini and some seasoning, remove from the heat and leave to cool.

2. Cut each sheet of pastry in half from corner to make 4 large triangles in total. Pile the vegetable mixture on one side and brush the edges with a little of the beaten egg. Fold over the pastry to cover the filling and pinch the edges to seal. Transfer the pasties to a baking sheet and brush with a beaten egg.

3. Cook for 25-30 minutes until the pastry is golden and cooked through. Serve warm or cold with a green salad.

Recipe and image courtesy of

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