Fresh Chickpea And Peas Empanada

• Dough
• 2 1/2 cups Flour (You can use either AP Flour or whole wheat , I used both 1 1/2 C whole wheat & 1 cup AP Flour)
• 6 to 8 tablespoons Cold Unsalted butter
• Salt to taste
• 1 teaspoon Sugar
• 1/3 cup ice cold water
• Fresh green Chickpeas and Peas Mixture
• 1 cup Fresh green chickpeas
• 1 cup Fresh Peas
• 4 to 5 tablespoons Pomegranate Seeds
• 2 to 3 tablespoons Cashew nuts
• 2 to 3 tablespoons Sultanas
• 1 tablespoon Sesame seeds
• 1/2 tablespoon Green chili paste
• 1/2 tablespoon Ginger paste
• 1 tablespoon Sugar
• 1 to 1 1/2 tablespoons Lemon juice
• 3 tablespoons Grated fresh coconut
• 1 tablespoon Garam Masala, use less if you do not like spicy
• Salt to taste
• 2 tablespoons Oil
• 2 Cloves of garlic

1. For the Chickpea and Pea Mixture - Take the green chickpeas, peas and coconut and pulse it coarsely in your food processor. Please do not over mix it. It should grainy and coarse mix. Mix all the ingredients into this mixture, leaving aside the lemon juice.
2. Heat a pot or deep pan with oil on medium heat and add this mixture into it once the oil is hot.
3. Let the mixture get cooked for about 5 to 7 minutes and let everything mix well with each other. Once you see the mixture has lost the water content, do not leave it to longer or it will be a very dry filling. switch off the stove and add in the lemon juicea nd mix it well.Leave the mixture to cool a little bit.
4. Meanwhile the filling is getting cool, we will start forming the empanada. Divide the dough into equal parts. Roll out the dough into 5' in circles and approx 1/8 inch thick.
5. Spoon the filling about 1 tbsp on each of these circles and fold it in half moon/circle and press the edges to seal. Once the edges are sealed then, starting from one end, pull the dough just a little and fold it towards the filled bumpy side for design. You can also use fork to make the pattern. Probably you can watch some videos on youtube to get more idea for this step.
6. Once all the Empanadas are folded and shaped. PreHeat oven to 400 F. Line them on the baking sheet and bake them for about 20 to 25 minutes. If you plan to make a big batch and freeze them then, please freeze them before baking them. And, whenever you are ready to bake them , simply defrost them and bake them.
7. Serve them hot with mango chutney or tamarind chutney.rn* if you are not making these with fresh green chickpea and peas, then toovar is available in the frozen section of Indian grocery stores.

dough, flour, butter, salt, sugar, water, fresh green chickpeas, fresh green chickpeas, fresh peas, pomegranate seeds, nuts, sultanas, sesame seeds, green chili paste, ginger paste, sugar, lemon juice, fresh coconut, garam masala, salt, oil, garlic

Taken from food52.com/recipes/17648-fresh-chickpea-and-peas-empanada (may not work)