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Chick Peas
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Chick Peas
Chick Pea Pastry


1 cups chick pea flour
1 teaspoon salt
cup olive oil
up to cup water


Preheat the oven to 180C.

Add the chick pea flour and salt to a food processor. With the motor running, add the oil and process until the mixture resembles breadcrumbs. Add enough water to form a dough. The dough should be slightly sticky and malleable.

Grease a large flan tin, or 8 small tins. On a floured board, roll out the pastry and line the tin/s leaving a small amount of pastry hanging over the edge before trimming off any excess.

To blind bake, pierce the pastry all over with a fork. Cover the pastry with a sheet of foil and either place pastry weights or some dry beans on the foil.

Bake in the preheated oven for 10-15 minutes. Remove from oven, take off foil and weights or beans, then leave pastry to cool.

Fill with desired filling.

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