Thin pastry cases stuffed with fresh horseradish and chickpea


This recipe features thin, flaky pastry cases stuffed with a savory filling of fresh horseradish and chickpeas. The combination of earthy chickpeas and the tangy, pungent horseradish creates a bold and flavorful filling that will tantalize your taste buds. Whether you’re looking for a satisfying snack or a light lunch, these pastry cases are a perfect choice. So preheat your oven, gather your ingredients, and let’s get started!


  • 8 sheets of store-bought phyllo dough
  • 2 cups cooked chickpeas, drained and mashed
  • 1/2 cup grated horseradish root
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)


  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a bowl, mix together the chickpeas, grated horseradish root, olive oil, lemon juice, dried thyme, salt, and pepper.
  • Place one sheet of phyllo dough on a clean, dry surface. Lightly brush the surface with egg wash. Repeat with the remaining sheets of phyllo dough, layering each one and brushing with egg wash as you go.
  • Cut the layered phyllo dough into 12 equal squares.
  • Spoon a tablespoon of the chickpea mixture into the center of each square.
  • Gather the edges of the phyllo dough to the center, pinching to seal and forming a pouch. Place the pouches on the prepared baking sheet.
  • Brush the tops of the pouches with egg wash.
  • Bake for 10-12 minutes, or until the phyllo dough is golden brown and crispy.
  • Serve hot, garnished with chopped fresh parsley if desired.

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.