Name: Nutty vegie pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 2 sheets frozen reduced-fat shortcrust pastry, thawed; 400 gram can chickpeas, rinsed; 2 green onions, chopped; 1 teaspoon middle eastern spices; 3 clove garlic, roughly chopped; 2 tablespoon slivered almonds, toasted; 1 medium red capsicum, finely chopped; 2 medium zucchini, quartered lengthways, cut into 1cm slices; olive oil cooking spray; 1/4 teaspoon sweet paprika

Ingredients

2 sheets frozen reduced-fat shortcrust pastry, thawed

400 gram can chickpeas, rinsed

2 green onions, chopped

1 teaspoon middle eastern spices

3 clove garlic, roughly chopped

2 tablespoon slivered almonds, toasted

1 medium red capsicum, finely chopped

2 medium zucchini, quartered lengthways, cut into 1cm slices

olive oil cooking spray

1/4 teaspoon sweet paprika

Method

1.Preheat oven and a baking tray to hot, 200°C (180°C fan-forced).

2.Cut 2 x 12cm (diameter) circles from each pastry sheet. Cut leftover pastry into 0.5cm strips.

3.Line 4 x 9.5cm (base measurement) metal pie dishes with pastry circles; trim edges. Using a fork, prick pastry. Bake 10 minutes.

4.Meanwhile, process chickpeas, onion, spices, garlic and almonds until combined. Heat a large frying pan over moderate heat. Spray capsicum and zucchini with oil; cook 5-6 minutes, or until tender.

5.Spoon chickpea mixture into pastry cases, Smooth surface. Top with vegies.

6.Weave pastry strips over filling to create a lattice; press ends against pastry edge to seal. Sprinkle with paprika; spray with oil.

7.Bake pies 80 minutes, or until golden brown.