chickpeas and spinach buns

Recipe Recommendations

• spinach 200g
• puff pastry appropriate amount
• garlic 1 clove
• onion half a
• red bell pepper 100g
• millet pepper 1-2 a
• coriander kernels Half teaspoon
• egg liquid appropriate amount
• olive oil appropriate amount
• sesame sauce 1/2-1 scoop

• other
• cook
• an hour
• simple

Steps for chickpeas and spinach buns

1

The chickpeas are soaked in water the first day and soaked overnight.

2

Add enough water to the soaked Kicherbsen, bring to a boil, keep it boiling slightly, and cook until tender, about 20 minutes.

3

Drain and break with a blender. Standby.

4

Chop red bell peppers into fine cubes, chop onions and garlic, chop millet peppers into thin circles, and roughly chop basil leaves. Wash the spinach, shake it dry, and chop it.

5

Heat the olive oil in the pan, add the onions, garlic and millet peppers and saute until fragrant, then add the red bell peppers and saute until soft. Add the coriander kernels and stir-fry until fragrant.

6

Then add the spinach and stir fry. If there is water in the pan, stir-fry it dry.

7

Allow the stir-fried spinach to cool, and stir well with the minced Kicherbsen, Crème Fraîche, sesame paste, basil, Cayenne pepper, salt, and pepper to form a filling. If it is too dry, add more Crème Fraîche or lemon juice; if there is too much water, add some bread crumbs.

8

Cut the layers of peel into squares about 8*8cm in size, 6 pieces. Put as much stuffing as possible on each piece. I only had as much as two spoonfuls of stuffing as I made.

9

Wrap in a triangular shape, glue the seal with egg liquid, and press tight with your hands. Finally, brush the egg mixture and sprinkle with some bell pepper powder.

10

Put in the preheated oven at 180 degrees for about 18 minutes.

Recipe Categories

• staple food
• home cooking
• Kid Friendly Recipes