Sophie's chickpea and curry rolls
Sophie's chickpea and curry rolls

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sophie's chickpea and curry rolls. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sophie's chickpea and curry rolls Great hot with butter or cold for packed lunch. Line a baking sheet with parchment or greaseproof paper. Brush more beaten egg over the top of each roll and sprinkle with sesame seeds.

Sophie's chickpea and curry rolls is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Sophie's chickpea and curry rolls is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook sophie's chickpea and curry rolls using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Sophie's chickpea and curry rolls:
  1. Take 250 grams chickpeas (drained weight)
  2. Get 150 grams self raising flour
  3. Take 5 ml lemon juice
  4. Prepare 50 ml warm water
  5. Make ready 2 tbsp red Thai curry paste
  6. Make ready 1/2 sachet fast action yeast (about 4g)

Cut each sheet of pastry in half. Divide mince mixture along the centre of each piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg and roll up tightly to seal. Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business.

Instructions to make Sophie's chickpea and curry rolls:
  1. Drain, rinse and shell your chickpeas.
  2. Add your dry ingredients.
  3. In a jug, mix your water and lemon juice, and gradually mix into your chickpeas and flour mix.
  4. Add the curry paste -you should have write sticky and wet mixture.
  5. Remove from the bowl and place in a floured work top. Knead for approximately 10 minutes, adding flour whenever it starts to get too sticky again.
  6. After kneading, place back in your mixing bowl and cover in cling film. Leave for as long as possible - 2 hours is great but you can get away with 30 minutes if you need to.
  7. Cut your dough into the desired number of pieces (in my case, 6). Place on a baking tray or for a more uniform look, place into lightly greased muffin trays.
  8. Preheat oven to 180°C.
  9. Cover and leave for another half an hour.
  10. Bake for 25 minutes. Great served hot with butter, or as a sandwich.
  11. Enjoy!

This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.

So that’s going to wrap it up for this exceptional food sophie's chickpea and curry rolls recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!