Chick Pea
Pastry
No Count
1 can of Chick Peas
1 egg
pinch of salt
Canderel if using pastry for a sweet dish (Optional)
Blitz all ingredients in a blender or food processor.
This makes a wet mixture that cannot be rolled out, but is easily spread into a flan or pie dish sprayed with Frylight or lined with Baking Parchment. Once you have added a filling of your choice, carefully spread remaining mixture over the top, taking care to seal the edges. Bake at 200C for about 20 minutes, until firm and golden. You might need to bake it for longer depending on your choice of filling.
The quantity given was sufficient for a covered pie in a 5-6" dish. You can easily double the ingredients for a larger family sized pie
1 can of Chick Peas
1 egg
pinch of salt
Canderel if using pastry for a sweet dish (Optional)
Blitz all ingredients in a blender or food processor.
This makes a wet mixture that cannot be rolled out, but is easily spread into a flan or pie dish sprayed with Frylight or lined with Baking Parchment. Once you have added a filling of your choice, carefully spread remaining mixture over the top, taking care to seal the edges. Bake at 200C for about 20 minutes, until firm and golden. You might need to bake it for longer depending on your choice of filling.
The quantity given was sufficient for a covered pie in a 5-6" dish. You can easily double the ingredients for a larger family sized pie
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