This recipe can actually be used for Vegans as well! Believe it or not, most Puff Pastry you buy in the supermarket is Vegan friendly. If making this for vegans you just need to check the mushroom pate is Vegan friendly!
Preheat the oven to 190 degrees Celsius.
If you have a food processor, add all ingredients except the pastry and blitz on a high speed until combined.
If you do not have a food processor, add the chickpeas to a large mixing bowl and smash using the back of a spoon or a potato masher.
Finely chopped red onion, chestnuts and apricots and mix with the chickpeas until combined. If using the Harissa, add this now also.
Add the mixed spice, parsley, lemon zest, gram flour and water and mix until combined. Gram flour is a vegan substitute for eggs so can be used to combine everything. The mixture should no longer be crumbly, so if it is add a small bit more water.
Lay out the pastry and cut into 4 equal pieces. Brush the edges with water.
Using a knife, spread the mushroom pate onto two of the pieces, ensuring you leave a half centimeter of pastry around the edge.
Place half of the chickpea mixture in the center. This can be added as a ball or else you can try and shape it into a patty.
Cover each piece with the remaining pastry.
Brush the top with almond milk (for a vegan option) or with a normal milk.
Cut a small hole in the top to allow steam to escape. This is also an opportunity for you to decorate the pastry parcel if you are feeling fancy!
Place on a sheet of baking parchment or a disposable tray and place into the center of the oven to cook for 35-40 minutes. Check after 20 minutes to ensure it is not burning. If it looks like it is coloring too quickly, cover with a piece of foil.