Facebook Chickpea and Aubergine Pastries by Carrie Recipe | The Spice Tailor

Chickpea and Aubergine Pastries by Carrie

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.
  • 2serves
  • 10mins prep
  • 30mins cook
Chickpea and Aubergine Pastries by Carrie
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.
Made with
Punjabi Chickpea Masala

Punjabi Chickpea Masala

4.7 (27)

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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

  1. Pre heat oven to 180°C.
  2. 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.
  3. Add in the spices from the little sachet in the daal kit and fry gently till fragrant - about 20 seconds.
  4. Add in the base sauce from the smaller pouch, stir to combine and heat for about 1 minute.
  5. Now pour in the content of the larger pouch with the chickpeas in.
  6. 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.
  7. Leave the mixture to cool down a little and remove the whole spices.
  8. 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).
  9. Drape over the other half of the pasty sheets and crimp the edges with a fork to seal.
  10. Brush over the top with your egg wash, sprinkle with black onion seeds.
  11. Don’t forget to cut one or two slits into the pastry to let steam escape.
  12. Bake on a baking sheet for 25 minutes or until golden and hot.

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