Chickpea pastry slice

Ingredients

• 2 vegan puff pastry sheets
• 1 tsp olive oil
• 1 small red onion , thinly sliced or chopped
• 5 cloves of garlic , finely chopped
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1.5 tsp garam masala
• 0.5 tsp pepper flakes
• 0.5 tsp salt
• Dash of black pepper
• 1 can chickpeas, or 1.5 cups cooked
• 150 g spinach
• 1 bunch of fresh coriander chopped
• 120 ml non-dairy milk
• 1 tbsp plain white flour

Method

1. Remove pastry sheets from freezer, cover and let rest at room temperature for 20 minutes.
2. Heat oil in frying pan over medium heat.
3. Finely chop onion, mince garlic.
4. Add onion, garlic, salt to pan. Cook until onion is soft.
5. Add cumin, ground coriander, garam masala, pepper flakes, pepper, and mix well.
6. Mash chickpeas using fork or food processor and add to pan. Cook for 4 minutes.
7. Add spinach, fresh coriander. Cook for 2 minutes.
8. Mix flour into non-dairy milk and add to pan. Cook for 2-3 minutes to bring to a boil and thicken, then let cool for a few minutes.
9. Roll out pastry sheets.
10. Spread mixture on one pastry sheet and place the other pastry sheet on top. Crimp the edges with a fork, cut vents in top. (Individual pastyr pockets are a good alternative)
11. Bake at 200 C for 20 to 24 mins.
12. Let cool for at least 5 minutes, then slice and serve.