Spicy Chickpea and Potato Pasty

Serves 4/6 as a starter

The "pasty"

Equal parts of chickpeas and mashed potatoes (I used a tin chickpeas and an
equal quantity of mashed potatoes)
1 tbs olive oil

The filling

1 onion, finely chopped
2 cloves garlic, crushed
1tbs olive oil
1
tsp pine nuts
1 tsp currants, soaked in water
1 tsp sugar
1/2 tsp
ground allspice
1/2 tsp ground cumin
1/2 tsp kirmizi biber (its a thick
paste made from red peppers)
1 tbs tahini (I didn't use this)

Mash the chickpeas and stir in the mashed potato (or use a blender). Bind with the oil to make a smooth, pliable paste. Mould it into a ball and put aside.

Make the filling by softening the onion with the garlic in oil. Stir in the pine nuts, currants and sugar and cook for 2-3 minutes. Add the spices and bind with the tahini if used.

Roll the potato and chickpea paste into a rectangle. Spread the filling down the middle (lengthwise) and fold the sides into the middle (a bit tricky but give it a go) shape it as best you can, pinching the edges together. Wrap in foil and place in the fridge for 2-3 hours or overnight. Cut into slices.

Mine, when cut into slices looked OK???, but it tasted good.