british

Herby Beetroot and Chickpea Pasties with Horseradish Yogurt

Name: Herby Beetroot and Chickpea Pasties with Horseradish Yogurt
Yield: 1 serving
Cuisine: british
Ingredients: 58 g puff pastry sheet; 116 g chickpeas (cooked, drained); 95 g beetroot, grated; 22 g spring onion, finely sliced; 6 g fresh parsley, chopped; 1 g ground cumin; 22 g egg, beaten; 65 g plain yogurt; 7 g prepared horseradish; 1 g salt; 0.73 g black pepper

This baked dish pairs chickpeas with beetroot, grated, plain yogurt and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

23 g Protein

75 g Carbohydrates

30 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

58g puff pastry sheet 324 kcal
116g chickpeas (cooked, drained) 190 kcal
95g beetroot, grated 42 kcal
22g spring onion, finely sliced 9 kcal
6g fresh parsley, chopped 2 kcal
1g ground cumin 4 kcal
22g egg, beaten 31 kcal
65g plain yogurt 40 kcal
7g prepared horseradish 3 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Heat oven to 210C. Line a baking tray with baking paper.
chickpeas (cookedbeetrootspring onionfresh parsleyground cuminsaltblack pepper
Mash chickpeas roughly in a bowl. Stir in grated beetroot, spring onion, parsley, cumin, and a pinch of salt and pepper.
puff pastry sheet
Cut puff pastry into two squares. Divide filling between the centers, leaving a border.
egg
Brush edges with beaten egg, fold over to make pasties, and crimp with a fork. Brush tops with egg and cut a small vent.
Bake 18-22 minutes until puffed and deep golden.
plain yogurtprepared horseradishsalt
Mix yogurt with horseradish and a pinch of salt. Serve pasties with the horseradish yogurt.