Curried Chickpea & Cauliflower 'Pasty' with Coconut Flour Crust

Paleo

A 550-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1/2 cup (120g) canned chickpeas, rinsed and drained
• 1 cup (100g) cauliflower florets, finely chopped
• 1/4 cup (60g) full-fat coconut milk
• 1 tbsp (15ml) olive oil
• 1 tsp mild curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• Pinch of salt
• Pinch of black pepper
• For the crust:
• 1/2 cup (60g) coconut flour
• 2 large eggs
• 2 tbsp (30g) ghee or coconut oil, melted
• 1/4 tsp salt
• 2 tbsp (30ml) cold water

Instructions

1. Prep: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper. In a medium bowl, combine the drained chickpeas, finely chopped cauliflower, coconut milk, olive oil, curry powder, turmeric, cumin, salt, and pepper. Mix well to ensure the cauliflower and chickpeas are evenly coated.
2. For the crust, in a separate bowl, whisk together the coconut flour, eggs, melted ghee or coconut oil, and salt until a crumbly dough forms. Gradually add the cold water, 1 tablespoon at a time, mixing until the dough comes together. Do not overmix.
3. Divide the dough into two equal portions. Place each portion between two sheets of parchment paper and roll out into a circle about 1/4 inch thick.
4. Spoon half of the chickpea and cauliflower filling onto one side of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a semi-circle shape. Crimp the edges with a fork to seal.
5. Carefully transfer the pasties to the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
6. Serve warm and enjoy your delightful British-inspired brunch pasties!