How to make Vegan Chickpea and Sweet Potato Pasties

You will need:

For the Pastry:

200g Plain Flour

130g Vegan Butter 2

tbsp Aquafaba (Chickpea water)

For the Filling:

125g Chickpeas

125g Sweet Potato (Diced)

1 Carrot (Diced)

1 tbsp Oil

1 Onion (Diced)

2 Garlic Cloves (Crushed)

0.5tsp Cumin

0.5tsp Chili Flakes

1tsp Paprika

150ml Vegetable Stock

2tbsp Plain Flour

Method:

To begin making the pastry, combine the flour with the vegan butter and mix with your fingertips until it resembles breadcrumbs.
Gradually add the aquafaba until the mixture forms a dough.
For the filling, heat oil in a large frying pan over low heat, add onions, and cook for 2 minutes.
Add crushed garlic, sweet potatoes, and carrot, mix well, then add flour and stir until everything is coated.
Stir in the stock, chickpeas, and spices. Mix and cook for a minute.
Roll out the pastry on a lightly floured surface until thin.
Cut the pastry into circles using a small plate as a guide.
Place the pastry circles on a baking tray lined with baking paper.
Spoon the filling onto one half of each pastry circle, leaving a border around the edges.
Brush the edges with the remaining aquafaba, fold the circle in half, and seal the edges with a fork.
Poke a hole in the top of each pastry, then brush the tops with more aquafaba.
Bake in a preheated oven at Gas Mark 6, 200°C, or 180°C fan-assisted for 25-30 minutes.

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