Courgette, Chickpea and Tomato Pasties

Serves: 6

To make smaller pasties, cut each pastry sheet into four triangles, then fill and seal as above and cook for 20-25 minutes.

1 tbsp olive oil

1 medium red onion, finely sliced

2 garlic cloves, crushed

1 red Romano pepper, deseeded and chopped

2 courgettes, trimmed, quartered lengthways and sliced

3 medium tomatoes, chopped

400g can chickpeas, drained and rinsed

2 tbsp tahini

430g pack 2 Cooks’ Ingredients All-butter Shortcrust Pastry Sheets

thawed beaten free-range egg, to glaze

Preheat the ovan to 200C/400F/Gas 6. Heat the oil in a large pan and add the onion and garlic. Cook over a low heat for three 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.
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.
Cook for 25-30 minutes until the pastry is golden and cooked through. Serve warm or cold with a green salad.

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