These are about the cutest little things I've made to date and I'm incredibly happy with how they turned out. As we dip our feet into the summer months, light eating really is the name of the game. A couple of these with a side of salad and you've got yourself a nourishing lunch or dinner. And if you're one to fill your summer nights with food, fun and friends then these will look effortlessly impressive at your next get-together.
I've used butter beans in this recipe but please feel free to use whatever type you have in your kitchen cupboard.
- 1 + 1/2 cups wholegrain flour
- 1 tsp baking powder
- 2 tbsp sunflower oil
- Warm water
- 1 cup cooked butter beans
- 2 carrots (finely chopped)
- 1 courgette (chopped into small cubes)
- 1 large tomato (finely chopped)
- 2 tsp curry powder
- 2 cloves crushed garlic
- Salt to taste
To make the filling, place the cooked beans, chopped vegetables and seasoning in a saucepan with a little water and cook uncovered on medium-low heat for 20 minutes. You want the liquid to reduce down a little and the veg to get soft. Leave to cool while you get on with the pastry.
To make the pastry parcels, mix the flour, baking powder and oil in a large bowl (add a pinch of salt if you want). Start adding the warm water slowly, mixing until you have a firm dough. Divide the dough into eight equal parts.
Putting it all together: take one part of the dough and roll it out into a roughly round shape on a lightly floured surface. Place the rolled out dough in your cupped palm and fill the centre with 2-3 tablespoons of the filling. Be careful as you lay it down on a lined baking sheet. Play around with the shape until it more or less resembles a small parcel. (If you've got a large muffin tin then go ahead and use that.)