A dessert inspired by the traditional Christmas “Azevias”, the egg and chickpea filled parcels which originate from the Alentejo region. By using shortcrust pastry and some ground almonds, I have transformed this classic into a tea time favorite! Enjoy!
Pastéis de Grão/Chickpea pastries
Makes 8 pastries
300 gr of good quality shortcrust pastry
250 gr of chickpeas (from a can and drained)
150 gr of sugar
125 gr of ground almonds
Grinf of 1 lemon
1 tsp of cinnamon powder
1 tbsp of orange blossom water
A 6 muffin case tray
Icing sugar and some ground ginger
Pre-heat the oven at 180 °C.
In a food processor, whizz the chickpeas into a purée. Set aside.
Whisk the eggs with the sugar until it resembles a fluffy and white paste. Add the chickpea purée and the ground almonds and mix well. Fold in the lemon grind, the cinnamon powder and the orange blossom water. Set aside.
Roll out the shortcrust pastry onto a clean and slightly floured flat surface. Using a pasty cutter, cut circles that would fit the base of each individual muffin tray case. Stretch the pastry so it fill each case wall. Place 1 tbsp and a half of cake mixture into each compartment and bake in the oven for 25 minutes, until it is golden and the pastries have risen. Remove from the oven and let them cool down completely, before dust them with icing sugar and a tiny bit of ground ginger.