Azevias de Grão (Sweet Chickpea Pockets)

Ingredients:

For the Dough:
250g plain flour
75g cold lard or butter
1 egg
pinch of salt
a little cold water to bind the dough

For the Filling:
250g cooked chickpeas (tinned is fine)
150g sugar
freshly-grated zest of 1 lemon
pinch of cinnamon
2 egg yolks
50g ground almonds

icing sugar, to dust

Method:

Begin with the most laborious task. Find somewhere comfortable, take two bowls (put the chickpeas in one) then peel the thin membrane surrounding the chickpeas.

When done, set the chickpeas aside and prepare the dough. Combine the flour and salt in a bowl. Dice the lard (or butter) and rub into the flour mix with your fingertips to form a dough. Add the egg and stir to mix then add just enough water (if needed) to bring the ingredients together as a dough. Cover in clingfilm (plastic wrap) then chill the dough in the refrigerator for at least 30 minutes.

Now turn to the filling. Turn the peeled chickpeas into a food processor then add the lemon zest, sugar, cinnamon, egg yolks and ground almonds. Pulse until smooth (if necessary add a little water) then turn the mixture into a bowl.

Remove the dough from from the refrigerator and turn out onto a lightly-floured work surface. Flour a rolling pin and use to roll out the dough very thinly. Use the rim of a glass or a pastry cutter to excise rounds from the pastry (re-roll the remaining scraps and cut more rounds from them).

Place a teaspoon (or a tablespoon) of the filling on one half of the pastry then fold over and seal to form half-moons. Pierce the top with the tines of a fork then either deep fry or bake the pockets until golden brown and cooked through.

Dust with icing sugar and serve.

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