SAVORY CHICKPEA WALNUT PIE for the holidays!
SAVORY PIE Perfect for the holidays! | Easy Recipes for a Vegetarian and Vegan Diet
Let me know in the comments if you enjoyed my Savory Chickpea Walnut Pie recipe?
▶️ RECIPE INGREDIENTS LIST:
100g / 1 Cup Raw Walnuts
100g Sun-Dried Tomatoes (Oil Based) – (1/2 Cup Chopped approx.)
2 Teaspoon Paprika
1 Teaspoon Dried Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
2 Tablespoon Garlic – Chopped
Salt to taste (I have added 1/4 Tsp of Pink Himalayan Salt)
2 Cups / 1 Can (540ml) Cooked Chickpeas
130g / 1 cup Onion – chopped
3 Tablespoon Olive Oil
10 Sheets of Phyllo Pastry (You can find it in the freezer section of the grocery store)
Olive Oil to Brush the Pasty
9 Inch Pie Pan or Cake Pan
Non-Stick Pan to cook the mixture
▶️ METHOD:
Thaw the phyllo pastry as per package instructions.
CHICKPEA WALNUT FILLING:
Drain well 1 can of cooked chickpeas. To a food processor add the walnuts, sun-dried tomatoes, paprika, dried thyme, ground cumin, coriander, black pepper, cayenne pepper, chopped garlic and salt and blend it to a smooth consistency. Transfer the mixture to a non-stick pan and fry switching between medium-high, medium and medium-low heat until the mixture is nicely toasted and Crumbly. There should be no raw bits left. This is an important step so be patient and take some time to roasting the mixture well to get rid of the raw flavour of the onion and garlic. This process takes about 15 minutes. Once the mixture is roasted turn off the heat and let it cool down. Cover the lid to prevent it from drying out.
Pre-heat the oven to 350 F.
Carefully unroll the thawed phyllo pastry (To prevent the phyllo from drying out and breaking while you work place the sheets in between two clean kitchen towels). Now on a 9 inch pie pan layer 10 sheets of phyllo pastry in a star pattern. Brush each layer with olive oil. Make sure to brush the side with oil as well. Once it’s lined, transfer the filling to the pastry and start to wrap it to cover the filling. Once again brush olive oil to each layer.
Bake in a pre-heated 350 F Oven for 30 to 35 minutes or until golden brown. Adjust the baking time depending on the heat of your oven.
Once baked well, let the pie pan rest on the cooling rack for 5 minutes to slightly cool down and the remove the pastry from the pie pan and let it rest directly on top of the cooling rack and allow it cool down.
Cut it into slices with a serrated knife and serve with aside of you choice. I like to pair this with a green salad. It makes a great light lunch or a tea time snack.
It re-heats really well in the oven.
TO RE-HEAT: ** Place the pie on a baking tray/pan and place it in the cold oven and then turn on the oven and pre-heat to 350 F. When the oven reaches to 350 F, then TURN OFF the oven and let the pie sit in the heat for 3 to 4 minutes and then remove from the oven and serve.
▶️ IMPORTANT TIPS:
Fry the raw mixture switching between medium-high, medium and medium-low heat until the mixture is nicely toasted and Crumbly. There should be no raw bits left, so it’s really important that you take your time toasting the mixture. It took me about 15 to 16 minutes on my stove
Thaw the phyllo pastry as per package instructions
Since the phyllo sheets are so thin, it has a tendency to dry out fast and crack. So you will have to work with it right away, after removing it from the package without delay
Carefully unroll the thawed phyllo pastry. To prevent the phyllo from drying out and breaking while you work place the sheets in between two clean kitchen towels
Be very gentle with the phyllo pastry because it’s prone to tear. While brushing it with olive oil make sure to brush the sides as well to get a crispy pastry
Baking time may vary depending on your oven
It re-heats really well in the oven ( ** see above for instructions)
Enjoy!
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