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Savory Moroccan Chickpea Hand Pies

Moroccan Chickpea Hand Pies - featured image
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These hand pies feature a flaky, crispy crust filled with warmly spiced Moroccan chickpeas, making a quick, easy, and flavorful snack or light meal.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (40g) fine semolina flour
  • 1 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed (or coconut oil for dairy-free)
  • 1/3 cup (80ml) ice-cold water
  • 1 tsp vinegar
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp smoked paprika (optional)
  • 1/4 cup (15g) fresh cilantro or parsley, chopped
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • 1 egg, beaten (for egg wash, or plant-based milk for vegan option)

Instructions

  1. Make the Dough: In a large bowl, whisk together all-purpose flour, semolina, and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with some pea-sized bits. Add vinegar and ice-cold water gradually, mixing until dough just comes together. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Stir in garlic, cumin, coriander, cinnamon, and smoked paprika; cook for 1 minute until fragrant. Add chickpeas and cook 5-7 minutes, mashing some with back of spoon. Remove from heat and stir in fresh herbs, lemon juice, salt, and pepper. Let cool slightly.
  3. Roll Out the Dough: Lightly flour work surface and rolling pin. Divide dough into 8 equal portions. Roll each into a 5-inch circle about 1/8 inch thick. Chill if dough feels too soft.
  4. Assemble the Hand Pies: Place 2-3 tablespoons of filling on one half of each dough circle, leaving a border. Brush edges with water or beaten egg to seal. Fold dough over to form half-moon and press edges firmly with fork or crimper. Place on parchment-lined baking sheet.
  5. Apply Egg Wash and Bake: Brush tops with beaten egg or plant-based milk. Bake at 375°F (190°C) for 25-30 minutes until golden and crisp, rotating tray halfway through.
  6. Cool and Serve: Let hand pies cool for 5 minutes on wire rack before serving.

Notes

Keep butter cold to ensure flaky crust. Do not overwork dough to avoid toughness. Toast spices briefly in oil for deeper flavor. Seal edges well to prevent leaks. Rotate baking tray halfway for even browning. Egg wash gives a shiny golden finish but can be substituted for vegan options. Dough can be made up to 2 days ahead. Hand pies freeze well; bake from frozen adding 10-15 minutes.

Nutrition

Keywords: Moroccan, chickpea, hand pies, savory pastries, vegetarian, vegan option, flaky crust, quick recipe

Find it online: https://emacrave.com/savory-moroccan-chickpea-hand-pies-recipe-easy-homemade-crispy-crust/