INGREDIENTS:
2 tablespoons olive oil
1 small diced white onion
3 cloves of garlic
Salt & pepper
1 diced courgette
1 tin cooked chickpeas drained
2 eggs, beaten with a little set aside
1 teaspoon ground coriander
1 teaspoon cumin
250g spinach blanched and squeezed
Zest of ½ lemon
A half handful of mixed herbs
160g goat's cheese
Roll of premade puff pastry
Sesame seeds or nigella seeds
METHOD:
1). Preheat oven to 200C.
2). Place a pan on medium heat and season the onion and garlic and sweat off for around 4 minutes.
3). Add the diced courgette and can of chickpeas and cook for a further 3/4 minutes.
4). Transfer to a bowl and use a potato masher to roughly break up the mix.
5). Allow it to cool and then add the beaten eggs, ground coriander, cumin, spinach, lemon zest, mixed herbs and crumble in the goat’s cheese.
6). Lay out the puff pastry and divide into 4 lengthways.
7). Brush with some of the egg mix set aside.
8). Place the mix in the middle leaving enough room to fold over the pastry.
9). Press the pastry together with a fork ensuring it is sealed.
10). Brush the pastry again with the beaten egg set aside and sprinkle with sesame or nigella seeds.
11). Place on a baking tray and bake in the oven for 20 mins.
