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Mini chickpea, red onion and mushroom pies recipe

Mini chickpea, red onion and mushroom pies recipe

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Baker Craig Poku says: "Pride is a time for celebration and bringing the community together to talk about the progress we’ve all made. I enjoy making these pies because it gives me the opportunity to celebrate my culture and give my friends the opportunity to share their stories through food." See method

  • Serves 10
  • 10 mins to prepare and 50 mins to cook
  • 213 calories / serving
  • Freezable
  • Vegan
  • Dairy-free


  • 2 tbsp sunflower oil​
  • 1 large red onion, finely diced
  • 200g closed-cup mushrooms, finely diced
  • 50g spring onions, finely sliced
  • 4 garlic cloves, crushed​
  • 1½ tbsp tomato purée
  • 210g tin chickpeas, liquid reserved
  • 227g tin chopped tomatoes
  • 1½ tbsp smoked paprika
  • 1½ tsp crushed chillies
  • plain flour, for dusting
  • 425g pack shortcrust pastry
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    3g 17%
  • Sugars

    3g 3%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 21.9g Protein 5g Fibre 3.4g


155x255 Craig headshot

  1. Heat the oil in a large pan over a high heat and fry the onion and mushrooms for 10 mins or until softened. Add all the other ingredients apart from the chickpea water and pastry; cook for 10 mins. Season to taste, then remove from the heat. Leave to cool to room temperature.
  2. Meanwhile, put the reserved chickpea water in a small saucepan over a high heat. Bubble for 5 mins or until it becomes syrupy. Tip into a small bowl and leave to cool.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry to 2-3mm thick, then use an 11cm cutter and a 9cm cutter and cut out 10 circles with each, rerolling the pastry if needed. Make 2 small slashes in the smaller circles and use the larger ones to line 10 holes of a muffin tin.
  4. Divide the filling between the pastry cases and cover with the smaller pastry circles, crimping the edges to seal them. Brush with the reduced chickpea liquid and grind over a little black pepper. Transfer to the freezer for 10 mins.
  5. Bake for 20-25 mins or until golden brown, turning the tray around halfway; loosely cover with foil if they start to brown too quickly. Leave to cool for 10 mins before removing from the tin. Serve warm or at room temperature for a picnic. Will keep for up to 3 days in an airtight container.

See more Savoury baking recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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