Stuffed Spicy Pastry



  • 1 can chickpeas (washed and drained)
  • 2 1/2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 – 3 cloves of garlic, grated
  • 1-inch ginger, grated
  • 2 medium potatoes, chopped
  • 1 tsp red chili powder
  • 1/8 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp sugar
  • salt and ground pepper, to taste
  • 3/4 cup coconut milk
  • medium filo pastry sheets
  • all-purpose flour for dusting
  • 3 tbsps milk for brushing
  • 2 tsp sesame seeds



  1. Heat oil in a pot over medium and add the ginger and garlic, sautéing them for a few minutes.
  2. Next, add the onions and sauté until it turns translucent.
  3. Lower the heat to medium-low and add the chopped potatoes, cooking them for about 20 minutes until they are tender but not mushy.  Add a few teaspoons and stir if the pot becomes too sticky.
  4. Once the potatoes are soft, add the chickpeas along with chilli powder, turmeric, ground pepper, ground cumin, salt, and sugar, and cook for about 3 minutes.
  5. Remove from heat and mix in the coconut milk until fully combined with the remaining ingredients before transferring it to a bowl, allowing it to cool for about 40 minutes.

Puff Pastry:

  1. Remove the filo pastry from the freezer and defrost it while the curry cools.
  2. Dust the surface of the work surface with flour.
  3. Lay out a sheet of pastry on top of this surface and brush with milk.
  4. Layer another sheet of pastry and brush again with milk.
  5. Repeat steps 3 & 4 until you have about 5 layers stacked on top of each other.
  6. Cut sheets into eight squares.
  7. Place 2 tablespoons of filling directly on the right side of the square, leaving the edges to seal.
  8. Fold over the pastry enclosing the curry within to make squares and press the borders together.
  9. Brush the outer part of the pastry with milk.
  10. Lay out the prepared pastries onto a baking sheet and sprinkle some sesame seeds on top.
  11. Transfer the pastries to the refrigerator for 20 minutes.  Preheat oven to 400 F.
  12. Brush the tops of the pastry with milk again and bake for 15 – 19 minutes until golden brown.
  13. Finally, remove from oven and leave to cool for 10 minutes before serving.

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