Mini Falafel Onion Pies
Simple falafel and onion pastry pies are super easy to make and are something different to add to your lunchbox. They are also great for lunches at home and picnics.
Servings: 15 pies
Calories: 106kcal
Ingredients
- 375 g ready-rolled puff pastry (it's ok if your pastry is a bit bigger or smaller)
- 2 teaspoon olive oil
- 15 falafel or 15 falafel halves
- 320 g carmelised onion chutney
- 1 ½ tablespoon apricot jam or marmalade
- 1 teaspoon dried oregano or thyme works well
Instructions
- Take the pastry out of the fridge to come to room temperature.
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Measure out the jam. If it's not soft, either warm in a pot or in the microwave for a few seconds until a little runnier.
- Carefully unroll the pastry and cut into squares. I cut mine into 3 lines then 5 squares in each line to give me 15 squares. You want the squares to be big enough to hold the falafel a bit of filling and a border.
- Space the squares of pastry out on 2 trays lined with non-stick baking paper and score your borders around each square.
- Brush the borders with a little olive oil, then spoon some chutney onto each square, keeping within the border.
- Top with a falafel (or falafel half), then brush the falafel generously with the jam and sprinkle on some oregano.
- Bake for 12-15 minutes until the pastry has risen and is golden.
- Serve hot or cold.
- Enjoy!
Notes
- I've used orange marmalade instead of apricot jam and it works well with thyme.
- If the falafel are big, I only add half to each pie.
- They are really nice if you sprinkle some vegan feta over the pies before serving them.
Nutrition
Serving: 1g | Calories: 106kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 46mg | Fiber: 1g | Sugar: 2g
