A great snack for when you’re on the go this summer! If you’d prefer to make a smaller batch, you can freeze half the mixture for another time and just use one pack of pastry.

Ingredients:
1 large red onion, finely diced
1 bunch spring onions, finely diced
2-3 garlic cloves, crushed
2 tbsp vegetable oil
200g closed-cup mushrooms, finely diced
1½ tbsp tomato puree
210g chickpeas (reserve the liquid)
230g tin chopped tomatoes
1½ tbsp smoked paprika
1½ tsp crushed chillies
2 packs 425g shortcrust pastry

Method:
1 Heat the oil in a frying pan and fry the mushrooms and onion for about 10 minutes until softened.

2 Add all the other ingredients except the chickpea water and pastry and cook for a further 10 minutes. Season with salt and pepper then leave to cool.

3 Put the reserved chickpea water into a small saucepan and let it bubble for five minutes until it is a bit syrupy. Leave this to cool.

4 Preheat the oven to 200°C (fan 180°C/gas mark 6).

5 Roll out the pastry to 2-3mm thick, then use an 11cm cutter and a 9cm cutter to cut 20 circles of each size.

6 Make a hole in the top of the small circles to let the steam escape, and use the large ones to line 20 holes of a muffin tin. If you don’t have an 11cm cutter you could use the top of a large mug.

7 Divide the filling between the pastry cases, then brush a little bit of water around the edges before putting the smaller circles on top. Crimp the edges to seal.

8 Brush with the chickpea liquid, grind over some black pepper then put in the freezer for 10 minutes.

9 Bake for 20-25 minutes until golden brown. Leave to cool for 10 minutes before removing from the tin.