Calentita Pasty

The Calentita Pasty is a delightful twist on a traditional Gibraltarian dish known as "Calentita." Renowned for its chickpea base, the calentita is similar to Italian farinata or French socca. It was brought to Gibraltar by Genoese immigrants in the 16th century and has since become a staple snack, especially during the National Day celebrations. Integrating this historical dish into a pasty form gives it a modern, portable twist while preserving its unique flavors.

Ingredients

• Chickpea flour - 2 cups
• Water - 4 cups
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1 teaspoon
• Onion (finely chopped) - 1
• Red pepper (finely chopped) - 1
• Garlic (minced) - 2 cloves
• Parsley (chopped) - 1 tablespoon
• Shortcrust pastry - Sufficient for 12 pasties
• Egg (beaten) - 1

Preparation

Step 1: Prepare the Calentita Filling

Combine chickpea flour, water, and salt in a mixing bowl, whisking until smooth and free of lumps. Allow the mixture to rest for at least two hours to let the flour absorb the water properly.

Preheat your pan over medium heat and add olive oil. Sauté the onion, red pepper, and garlic until softened, about 5 minutes. Increase heat slightly and pour in the chickpea batter, stirring constantly as it thickens, around 10 minutes. Season with black pepper and stir in parsley. Set aside to cool.

Step 2: Assemble the Pasties

Roll out the shortcrust pastry to 1/8 inch thickness. Cut into circles about 6 inches in diameter. Place a generous spoonful of the cooled calentita mixture onto each pastry circle.

Moisten the edges of the pastry with water, fold over to enclose the filling, and press the edges to seal. Crimp with a fork for a decorative edge.

Step 3: Baking

Place the pasties on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish.

Preheat your oven and set a cooking timer to 25 minutes. Bake in a preheated oven at 400°F (200°C) until the pastry is golden brown.

How to Enjoy Your Calentita Pasty

These pasties are best enjoyed warm, straight from the oven. They make an excellent snack or even a main course when accompanied by a fresh salad. Their portable nature makes them ideal for lunchboxes or picnics. Pair your calentita pasty with a refreshing glass of chilled white wine or a crisp cider to complement the savory, peppery flavors of the pasty.