Pastry: Sift flour and salt into bowl, rub in margarine until mixture resembles
fine breadcrumbs. Add water and mix to a pliable dough consistency.
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.
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.
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