Spiced Vegetable Pasties

PASTRY

50 g wholemeal flour

50 g plain white flour

1/4 tsp. salt

50 g margarine

FILLING

1/2 peeled and chopped onion

1 Tbsp. oil

1/2 garlic clove, crushed

1/2 Tbsp coriander, ground

1/2 tsp. cumin, ground

50 g peeled and diced potato

50 g peeled and diced carrots

210 g chick peas

Salt

Pepper

Directions

Filling.

1. Fry the onion in the oil for 5 minutes and add the garlic, spices,carrot and potato. Cook for ten minutes, or until the vegetables are tender.

2. Add the chick peas and season with the salt and pepper. Leave to cool down.

3. Preheat the oven to 200C/400F

Pastry:

1. Sift the flours and salt into a large bowl. Add the margarine and rub into the flour with your hands until the mixture is like bread crumbs.

2. Add the cold water and press the mixture together to form a dough. Turn out onto a floured board and divide into 2 equal pieces.

3. Take out one piece of the dough and knead lightly, pressing it into a round shape.

4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable mixture on top and fold into a pasty type shape and press the edges together.

5. Pierce a couple of holes in the top and bake for 20 minutes or until crisp.