Vegetarian Pasties

Vegetarian Pasties

avihockey 0

"I came up with this recipe because I wanted a vegetarian version."

Ingredients 1 h 10 m {{adjustedServings}} servings 777 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 88.1g
  • 28%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
  3. Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
  4. Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
  5. In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
  6. Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.
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Reviews 17

  1. 20 Ratings


This recipe was a very good foundation, though I added Veat fake chicken, peas, cumin, and curry to the potato mix and brushed the outside with egg white and sprinkled with garam masala. Tasty with any variation, try adding peas, shredded cheese, chili powder or shallots to the filling.


I was not very impressed with this recipe. I had pasties in Wisconsin when visiting my parents and they were much better (granted, they had meat in them). I found the filling to be very starchy and dry the first time I made it following the directions exactly so I made some changes the second time. I followed some of the other review's suggestions about reducing potato (I only ended up using one) and adding peas and carrots- I boiled 1/2 cup dry split peas and 1/4 cup chopped carrot in 4 cups of water for 15 minutes, then added the lentils and boiled for another 30 minutes. I also added about 3 cloves of garlic to the onion saute. The dough was excellent, but it was too wet at first and I had to knead more flour into it. The second time I added the water gradually and didn't use all of it. Next time I will probably cut up a potato, rinse it a few times to decrease the amount of starch, and then boil it instead of baking it. I might bake some cheddar into it as well. I think there is a lot of potential to this recipe but even with the flavors I tried to add the second time it was still pretty dry.

pumpkin girl

My husband and I both really liked this recipe, they reminded me of my mum's U.P. pasties :) I will definitely make them again. Like other people have said, I also made some changes to suit my tastes, and I actually like the fact that this recipe seems so versatile. First, I made the dough for the crust with half whole wheat and half all purpose flour, and I used a heart healthy light margarine instead of butter. I reduced the amount of olive oil sightly, added some fresh chopped garlic, used only two potatoes, and added some cauliflower and carrots. I chose to use (pre-soaked) green lentils 'cause they're the "beefiest" lentils ;) I also seasoned with a splash of Worcestershire sauce, mild garlic Tabasco sauce, and some pinches of oregano, marjoram, sage, and thyme. Brilliant!!!