Chick­pea and cheese fold-overs

Chick­peas con­tain protein, vi­ta­mins and min­er­als and also keep you feel­ing full for much longer – a great lunch op­tion.

YOU Lunchbox Ideas - - Contents -

MAKES

4 pas­tries

Prepa­ra­tion time: 20 min­utes Cook­ing time: 10-15 min­utes Bak­ing time: 30-40 min­utes

15 ml (1 T) oil 2 onions, chopped 2 gar­lic cloves, crushed 300 g broc­coli, bro­ken into florets 1 can (400 g) chick­peas, drained salt and pep­per 500 g ready-made bread dough 150 g moz­zarella cheese, grated 30 ml (2 T) milk Pre­heat the oven to 180 °C. Grease a bak­ing sheet with non­stick spray. 1 Heat the oil in a pan and fry the onions and gar­lic un­til caramelised. Add the broc­coli and stir-fry un­til done. 2 Add the chick­peas to the pan, sea­son with salt and pep­per and mix. Re­move from the pan and leave to cool slightly. 3 Di­vide the dough into 4 pieces and roll each out into a cir­cle. Spoon a lit­tle of the mix­ture in the cen­tre of a cir­cle and sprin­kle a quar­ter of the cheese on top. 4 Fold the dough over the fill­ing and pinch the sides to make a fold-over. Re­peat with the re­main­ing dough and fill­ing. 5 Ar­range the fold-overs on the bak­ing sheet, brush with milk and bake for 30-40 min­utes. Cut into slices.

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