West Cornwall Pasty Co Spicy Chickpea Roll Pasty
Make West Cornwall Pasty Co's vibrant Spicy Chickpea Roll with seasoned chickpeas, spinach, spices and a kick of chilli in flaky puff pastry. A tasty vegan option that's rolled, not crimped.
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Why you’ll love it
The Spicy Chickpea Roll from West Cornwall Pasty Co breaks with pasty tradition in the best way possible. Instead of the classic crimped D-shape, this vegan creation is rolled like a sausage roll, with flaky puff pastry wrapped around a vibrant filling of spiced chickpeas, wilted spinach and aromatic seasonings. The chickpeas provide protein and substance, while cumin, coriander and chilli bring warmth and depth. It's lighter than a traditional pasty but equally satisfying, offering a modern, plant-based take on portable lunch food. This copycat recipe delivers the same crispy, flaky exterior with a flavourful, protein-packed filling that's perfect for vegans and anyone looking for something a bit different from their usual pasty.
About the original
West Cornwall Pasty Co has always been willing to experiment with format as well as filling. Their Spicy Chickpea Roll represents a departure from the traditional pasty shape, embracing a rolled format that's easier to eat on the go while still delivering big flavour.
This vegan-friendly option shows the company's commitment to offering diverse choices. Using chickpeas as the protein base creates a filling that's naturally hearty and satisfying, while the spice blend brings complexity and warmth. The puff pastry provides an indulgent, crispy contrast to the soft, flavourful filling.
Making this at home is surprisingly straightforward - the rolled format is actually easier than crimping, and the chickpea filling comes together quickly. It's proof that plant-based food can be both convenient and delicious.
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Ingredients
For the Filling
- 2 can Chickpeas — 400g cans, drained and rinsed
- 1 piece Onion — finely chopped
- 3 clove Garlic — minced
- 200 g Fresh Spinach
- 1 tsp Chilli Powder
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Smoked Paprika
- 0.5 tsp Garam Masala
- 2 tbsp Tomato Puree
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 2 tbsp Olive Oil
For the Pastry
- 500 g Vegan Puff Pastry — or ensure regular puff pastry is dairy-free
- 2 tbsp Plant Milk — for brushing
- 1 tbsp Sesame Seeds — optional, for topping
Method
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and all the spices (chilli powder, cumin, coriander, paprika, garam masala), cooking for 1 minute until fragrant.
Add the chickpeas to the pan and roughly mash about half of them with a potato masher or fork, leaving the rest whole for texture. Stir in the tomato puree and cook for 2-3 minutes.
Add the spinach in handfuls, stirring until wilted. Season with salt and lemon juice. The mixture should be quite dry - if there's excess liquid, cook for a few more minutes uncovered. Remove from heat and allow to cool completely.
Preheat your oven to 200°C (180°C fan/Gas 6). Roll out the puff pastry on a lightly floured surface to form a large rectangle approximately 30cm x 40cm. Cut into 4 equal rectangles.
Divide the cooled chickpea filling between the rectangles, spreading it along one long edge of each rectangle in a line, leaving a 2cm border. Brush the edges with plant milk.
Roll each rectangle tightly from the filled edge, creating a log shape. Place seam-side down on a lined baking tray. Brush all over with plant milk and sprinkle with sesame seeds if using. Make 3-4 diagonal slashes across the top of each roll.
Bake for 25-30 minutes until puffed, golden and crispy. Allow to cool for 5 minutes before serving. Delicious hot or cold, perfect with chutney or yogurt.
Tips & Variations
- Make sure your puff pastry is vegan - many brands use butter. Jus-Rol's ready-rolled puff pastry is accidentally vegan in the UK.
- Don't over-mash the chickpeas - you want a mix of textures with some whole chickpeas remaining.
- The filling must be completely dry and cool before assembling or it will make the pastry soggy.
- Add a handful of chopped fresh coriander to the filling for extra freshness.
- These can be frozen unbaked - freeze on a tray, then wrap individually. Bake from frozen, adding 5-10 minutes.
- Adjust the spice level to taste - reduce chilli powder for mild, or add fresh chopped chilli for extra heat.
FAQs
- Can I use dried chickpeas instead of canned?
- Yes! Soak 250g dried chickpeas overnight, then cook until tender (about 1 hour). Canned is more convenient and works perfectly for this recipe.
- Can I use frozen spinach?
- Yes, use about 150g frozen spinach, thawed and squeezed very dry. Frozen spinach contains more water so make sure you squeeze out all excess liquid before adding to the mixture.
- Why are these rolled instead of crimped?
- The rolled format is easier to make and eat, plus the puff pastry creates lovely layers when rolled. It's also quicker to assemble than traditional crimped pasties.
- How do I prevent the rolls from unraveling?
- Make sure to brush the edges with plant milk before rolling - this acts as glue. Place the rolls seam-side down on the baking tray so the weight holds them closed.
Nutrition (per serving)
| Calories | 445 kcal |
|---|---|
| Protein | 14 g |
| Fat | 24 g |
| Carbs | 44 g |
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