Vegan Pies With Chickpeas and Beetroot Recipe
Fry the onions in oil for 5 mins. Add the beetroot, chickpeas and ras el hanout, and cook for 10 mins. Add the tomato paste and spinach, and cook for a further 5 mins. Allow to cool, divide into 4, roll into balls and chill for 30 mins.
For the duxelles, fry the mushrooms for 5 mins then add the garlic, soy and lentils, and cook for a further 5 mins. Blend with parsley and leave to cool.
Roll out the pastry and cut out eight 12cm circles.
Spread a layer of duxelles on each circle. Put a ball of filling onto 4 of the circles, then top with the remaining circles. Decorate with extra pastry. Crimp the edges and chill for 30 mins. Cook at 180C for 40 mins, until golden.
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