27th June 2022
The cooked chicken peas I have combined with chopped mushrooms and Brazil nuts and wrapped in a flaky pastry case, adapting a recipe from Betty’s Cookery School (of Harrogate tea room fame).
Flaky pastry made from250g flour and 225g vegan butter
Filling made from a chopped onion, fried with garlic, to which I added about 250g of chopped mushrooms, flavoured with black pepper and rosemary. After a little more cooking, I added 100g each chick peas and chopped Brazil nuts. To add more flavour, I added a spoonful of quince jelly and some poppy seeds. Finally I added a couple of spoons of polenta to absorb any moisture, before laying the filling in the middle of the rolled out pastry. The edges of the pastry I cut into and plaited, before baking 30+ minutes at 200C.