flowcooking

Chickpea, chard & feta puffs with green harissa

Golden puff pastry parcels with gooey feta, gruyère & harissa
Green harissa chickpeas and tender chard, rich and comforting
Crunchy on the outside, savory inside, perfect for sharing

snack ⏱ 60 min 430 kcal / portion 35.0 g carbs / portion (estimated) vegetarian eggglutenmilksesame 🔗 Original source

No ratings yet
🖨 Print
Chickpea, chard & feta puffs with green harissa
v4 · rb0e705f985 20260727Z1751 1 piece egg 2 tbsp sesame seed 🍳 ⏱ 5 min sauté chard stalks and spring onions in olive oil until translucent 🍳 ⏱ 4-5 min cook chard leaves until wilted and cooked through 🌀 mix the chickpeas with green harissa and panko breadcrumbs with the cheeses and chard ⏳ set aside 1 tbsp of the beaten egg for egg wash, then mix the remaining egg into the filling 🔥 preheat oven to 220°C and line a baking tray with baking parchment 🔪 lightly flour the surface and cut the puff pastry into 2 long strips 🍽 divide filling in half and place a line down the centre of each pastry strip 🔪 fold and seal the pastry over the filling by brushing with egg wash along the edge 🔪 press to flatten seam-side down and cut logs into 6 smaller logs 🔪 brush each log with egg wash and sprinkle sesame seeds; cut 4 slits across the top of each log 🔥 ⏱ 25-30 min bake until golden brown ⏳ ⏱ 10-15 min leave to cool Chickpea, chard & feta puffs 🎉 2 tbsp olive oil 200 g swiss chard 5 pieces spring onion 370 g chickpea 75 g green harissa 3½ tbsp panko breadcrumb 125 g gruyère 150 g feta 1 piece puff pastry plain flour to taste olive oil, swiss chard, spring onion 0.5 pieces egg puff pastry, plain flour sesame seed
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. sauté chard stalks and spring onions in olive oil for 5 min until translucent
  2. cook chard leaves for 4-5 min until wilted and cooked through
  3. mix the chickpeas with green harissa and panko breadcrumbs with the cheeses and chard
  4. set aside 1 tbsp of the beaten egg for egg wash, then mix the remaining egg into the filling
  5. preheat oven to 220°C and line a baking tray with baking parchment
  6. lightly flour the surface and cut the puff pastry into 2 long strips
  7. divide filling in half and place a line down the centre of each pastry strip
  8. fold and seal the pastry over the filling by brushing with egg wash along the edge
  9. press to flatten seam-side down and cut logs into 6 smaller logs
  10. brush each log with egg wash and sprinkle sesame seeds; cut 4 slits across the top of each log
  11. bake for 25-30 min until golden brown
  12. leave to cool for 10-15 min

Similar recipes