Vegetarian Pasties

Vegetarian Pasties

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


1 h 10 m servings 777 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  1. 21 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 w...

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 ...

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 t...

Kind of bland. Filling but rather unispired. Needs work.

I have to admit that I was skeptical of lentil and potatoes together in pasties. But they were phenomenal! A bit of work to make the dough yourself, but I was quite proud of myself and my delic...

These were pretty good - I also found them a little dry. I would recommend (and will try in the future) serving gravy on the side, since that's how these are served in Michigan. Should fix the d...

These were great fresh, but very dry as leftovers. I made my filling by boiling the lentils in chicken broth, using seasoned salt and pepper instead of salt, and adding peas and corn. I also bru...

i made this and couldn't believe how good they tasted. it was a long time ago when i made them but just recently posted so i'd have to make them again to really refresh my memory...

These were good but could have used more filling. A bit too potato-y and the lentils seemed to blend in and disappear. I eliminated the onions and added peas and corn; would add more veggies n...