SWEET CHICKPEA FILLED PASTRIES
Time: about 2 ½ hours
Makes: about 3 dozen
FOR THE PASTRY
700 g flour
75 g sugar
pinch of salt
125 ml approximately dry white wine
125 g solid fat such as butter, vegetable shortening, or a combination of the two, cold and cut into small pieces
FOR THE FILLING
– 325 g cooked chickpeas (1 can, drained and rinsed)
– 75 g brown sugar
– 75 g white sugar
– 50 g mixed, toasted (but unsalted) nuts, preferably including pinenuts and almonds
– 1 teaspoon ground cinnamon
– 50 g plain chocolate pieces/chocolate chips
– 50 g diced candied fruit such as citron, or a mixture
– oil for frying
– cinnamon mixed with sugar to sprinkle over the pastries
To make the pastry dough: Combine the flour, sugar and salt onto a wooden or marble surface or cutting board in a mound, then make a well. Into the well, gradually add the wine, mixing as for making pasta dough, incorporating a small amount each time you fork a bit of the flour mixture into the wine.
When the dough is holding together, slowly add the small pieces of the butter/vegetable shortening, then knead for about 20 minutes. You want a smooth, elastic, shiny dough.
Let it sit and rest, covered, for at least an hour.
Filling: Mix all the ingredients together, then set aside. Roll the dough out very thinly, then cut into 7.5cm circles. Inside each circle, place a tablespoon or so of the filling. Fold the circle over to make turnovers, half circle shaped pastries, sealing the edges with a little cold water to help the pastry stick. You want the seal to be tight.
Heat the oil, at least 7.5 cm deep, until very hot—about 190°C—then fry the pastries until they are golden brown. Remove, place on either absorbent paper or a cake rack to drain of excess oil, then sprinkle with the cinnamon-sugar.