british

Chickpea and Spinach Lancashire-Style Curry Pie with Shortcrust Lid

Name: Chickpea and Spinach Lancashire-Style Curry Pie with Shortcrust Lid
Yield: 1 serving
Cuisine: british
Ingredients: 156 g chickpeas (cooked, drained); 64 g baby spinach; 64 g onion, chopped; 11 g tomato puree; 2 g curry powder; 99 g vegetable stock; 64 g shortcrust pastry sheet; 0.35 g egg, beaten (for glazing); 6 g rapeseed oil; 0.71 g black pepper

This baked dish pairs chickpeas with baby spinach, curry powder and shortcrust pastry sheet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

22 g Protein

82 g Carbohydrates

29 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

156g chickpeas (cooked, drained) 256 kcal
64g baby spinach 15 kcal
64g onion, chopped 26 kcal
11g tomato puree 2 kcal
2g curry powder 6 kcal
99g vegetable stock 6 kcal
64g shortcrust pastry sheet 288 kcal
0g egg, beaten (for glazing) 1 kcal
6g rapeseed oil 53 kcal
1g black pepper 2 kcal

Cooking instructions

onionrapeseed oil
Heat the oven to 200C. Warm the oil in a small pan over medium heat and cook the onion for 5 minutes until soft.
chickpeas (cookedtomato pureecurry powdervegetable stock
Stir in the curry powder and tomato puree for 1 minute. Add chickpeas and stock and simmer 6 to 8 minutes until saucy.
baby spinachshortcrust pastry sheetblack pepper
Stir in the spinach until wilted. Season with black pepper and cool 5 minutes so the pastry does not melt.
shortcrust pastry sheet
Spoon the filling into a small pie dish. Lay the pastry over the top, crimp edges, and cut a small steam hole.
egg
Brush with beaten egg, then bake 18 to 22 minutes until puffed and golden.
Rest 5 minutes before serving.