Name: 🥟 Red Lentil–Chickpea Pasty Dough
Ingredients: 1 cup red lentil flour; 1 cup chickpea; 1 1/2 tsp psyllium husk powder; 1/2 tsp fine sea salt; 1/2 tsp ground turmeric; 1/2 cup butter; 1 egg yolk; 1 tsp apple cider vinegar; 4 Tbsp 4–6 ice-cold water, as needed

🥟 Red Lentil–Chickpea Pasty Dough

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Ingredients

1 cup red lentil flour (toasted lightly for flavor)
1 cup chickpea (besan)
1 ¹⁄₂ tsp psyllium husk powder (or 2 tsp whole husk)
¹⁄₂ tsp fine sea salt
¹⁄₂ tsp ground turmeric (optional, enhances color)
¹⁄₂ cup butter (1 stick)
1 egg yolk (optional but improves flexibility & color)
1 tsp apple cider vinegar
4 Tbsp 4–6 ice-cold water, as needed

Instructions

Toast flours

In a dry skillet over medium heat, toast red lentil and chickpea flours 2–3 min until aromatic.
Cool completely.

Mix dry ingredients

Combine toasted flours, psyllium husk, salt, and turmeric in a bowl.

Cut in the butter

Add cold butter cubes. Rub with fingers or use a pastry cutter until the mix resembles coarse crumbs with some pea-sized butter pieces.
Add yolk and vinegar
Stir to distribute evenly.
Add water gradually
Mix in cold water 1 Tbsp at a time until the dough just holds together.
It should form a cohesive but not sticky ball. (You may not need all the water.)

Chill

Wrap and refrigerate 30–45 minutes before rolling.

Roll & shape

Roll out to ⅛ inch thick.
Cut 6–7 inch circles, fill, fold, and crimp.

Bake

Brush with egg wash or milk.
Bake at 375 °F (190 °C) for 30–35 min, until golden and crisp.