With Christmas descending upon us rapidly I'm thinking more and more about food, not just food for the big day itself but also for Christmas Eve when we have family coming. We have plans for the day and I don't want to spend too much of it in the kitchen cooking, and plan to make the bulk of the party snacks and appetisers in advance.
Supermarket sausage rolls are often a good party staple to have in the freezer ready for any unexpected guests but these mini falafel pies are a great alternative for vegetarians, or if you prefer home made sausage rolls with a little twist - no sausage, ha!
They are very simple to make and the the falafel mix can be made in advance and kept in the fridge.
Mini Falafel Pies - makes 8
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli flakes (optional)
handful of fresh coriander
drizzle of olive oil
250g puff pastry
1 egg, beaten
- Add the chickpeas, spices & olive oil to a food processor and blend until smooth (ish)
- Roll the pastry out to a large rectangle approx 25cm in length
- Straighten the edges of the pastry if necessary and cut into 8 equal rectangles
- Spoon some of the falafel mixture onto one half of the rectangle
- Brush around the edge of the pastry with beaten egg and fold over the mixture
- Seal the edges with the prongs of a fork and place on a baking tray
- Repeat with the remaining mixture and pastry
- Brush all the pies with beaten egg
- Place in a preheated 200 C oven for approx 15 - 20 minutes, until golden brown
Serve warm with mango chutney and yoghurt for dipping