Curried Feta and Chickpea Pasties for a Midweek Meal

If you’re looking for a light meal for midweek, try this feta and chickpea pasty recipe from Cooks&Co. It’s quick and simple, uses basic ingredients, looks great and will go down a treat with the whole family. For a vegan option you can replace the feta with tofu.

Prep: 20 minutes
Cook: 20-25 minutes
Makes 6


  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 tbsp medium curry powder
  • 75g frozen peas
  • 400g can Cooks&Co Chickpeas, drained and rinsed
  • 100g feta
  • 2 Cooks&Co Red Frenk Chillies, thinly sliced
  • 500g shortcrust pastry
  • 1 medium egg, beaten
  • 1 tsp black sesame seeds

See also: Midweek Meal – Salmon Terrine with Peppers



  • Preheat the oven to 200oC, gas mark 6.
  • Heat the oil in a frying pan and fry the onion for 4-5 minutes. Add the curry powder and cook for a further 1 minute.  Stir in the peas and chickpeas and cook for 2-3 minutes.
  • Transfer to a food processor, add 2-3 tbsp water and pulse to give a coarse texture, crumble in the feta and add the chillies, season to taste.
  • Roll out the pastry on a floured surface and cut 6 x 18cm circles. Divide the filling between the circles and brush the pastry edges with water, fold into a pastie shape, pressing the pastry edges to seal.
  • Place on a baking tray, brush with egg and sprinkle with sesame seeds.  Bake for 20-25 minutes until golden.

Cook’s tip

Great served with mango chutney. Swap the feta for chopped tofu and brush with a little water for a vegetarian option.

See also: Indonesian Corn ‘Ribs’ for Veganuary

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