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Vegetable Pasties



  • 2 cups all-purpose flour
  • 1/2 teaspoon vegetable salt
  • 4 tablespoons vegetable margarine
  • 1/2 cup water
  • Vegetable oil for deep-frying


  • 4 tablespoons vegetable margarine
  • 1 large onion
  • 1 clove garlic
  • 1 pound ripe tomatoes
  • 2 sticks celery
  • 1 red pepper
  • 1 (15 ounce) can red kidney beans
  • Vegetable salt


  1. Pastry: Sift flour and salt into bowl, rub in margarine until mixture resembles fine breadcrumbs. Add water and mix to a pliable dough consistency.
  2. Turn out onto lightly floured surface, knead 5 minutes. Cover pastry, let stand an hour, knead again 3 minutes. Roll out to 1/8-inch thickness. Cut into rounds, using 6-inch round cutter, or use saucer as guide.
  3. Brush edges with a little water, spoon 2 tablespoons filling (recipe follows) into center of each round. Fold over and pinch edges together, deep-fry in hot oil until golden brown, approximately 2 minutes.
  4. Filling: Heat margarine in pan. Add peeled and chopped onion and crushed garlic. Saute until onion is tender. Add roughly chopped tomatoes, chopped celery, seeded and chopped pepper, drained and rinsed beans and vegetable salt. Stir until combined. Cover; simmer gently for 15 minutes, remove lid, simmer an additional 10 minutes or until mixture is thick. Allow to cool.

Yield: 8 pasties

Approximate values per serving: 534 calories, 26 g fat, 0 mg cholesterol, 355 mg sodium, 61 g carbohydrates, 10 g fiber, 16 g protein, 43 percent of calories from fat

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