SWEET CHICKPEA FILLED PASTRIES

  Time: about 2 ½ hours
  Difficulty: moderate
  Makes: about 3 dozen

  INGREDIENTS

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

METHOD

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.