For a richer flavor, use vegetable broth instead of water to cook the lentils. Feel free to add other vegetables to the filling, such as carrots, peas, or corn. If you don't have time to make your own dough, you can use store-bought pie crust. These pasties are great for meal prepping, as they can be made ahead of time and reheated. To freeze, bake the pasties and cool completely. Wrap individually in plastic wrap and then place in a freezer bag. Reheat in a 350°F oven until warmed through.
Vegetarian Pasties
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PREP TIME40 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS82
These hearty vegetarian pasties are filled with a savory lentil and potato mixture, encased in a flaky, homemade crust. A comforting and satisfying meal, perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate88 g
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Cholesterol174 mg
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Fiber14 g
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Protein21 g
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Saturated Fat21 g
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Sodium1092 mg
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Sugar3 g
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Fat38 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View Make the dough: In a large bowl, whisk together the flour, salt, and baking powder. (2 minutes)
03 Step
Recipe View Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
04 Step
Recipe View In a separate small bowl, whisk together the egg, vinegar, and 1/2 cup of ice water. (2 minutes)
05 Step
Recipe View Gradually add the egg mixture to the flour mixture, stirring until just combined. Add more ice water, 1 tablespoon at a time, if needed to bring the dough together. (3 minutes)
06 Step
Recipe View Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. (30 minutes)
07 Step
Recipe View Make the filling: In a medium saucepan, bring 3 cups of water to a boil. Add the lentils and reduce heat to a simmer. Cook for 25-30 minutes, or until the lentils are tender but not mushy. Drain well. (30 minutes)
08 Step
Recipe View While the lentils are cooking, toss the chopped potatoes with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly browned. (25 minutes)
09 Step
Recipe View In a frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. (7 minutes)
10 Step
Recipe View In a large bowl, combine the cooked lentils, roasted potatoes, and sautéed onions. Season with salt and pepper to taste. (3 minutes)
11 Step
Recipe View Assemble the pasties: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 6-inch round cutter or a small plate as a guide to cut out circles of dough. (10 minutes)
12 Step
Recipe View Place about 1 cup of filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal. (15 minutes)
13 Step
Recipe View Place the pasties on an ungreased baking sheet. If desired, brush the tops with a beaten egg for a golden-brown finish. (3 minutes)
14 Step
Recipe View Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown. (30 minutes)
15 Step
Recipe View Let cool slightly before serving. (5 minutes)
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Please Rate
Vilma Maggioanderson
Feb 23, 2025I tried this recipe with store-bought pie crust, and it worked out great! It saved me a lot of time, and the pasties were still delicious. I'll definitely be making these again.
Lourdes Simonis
Feb 5, 2025I've made these pasties several times, and they're always a hit! The crust is perfectly flaky, and the filling is so flavorful. I sometimes add a bit of curry powder to the lentils for extra warmth.
Meghan Walsh
Aug 8, 2024This recipe is fantastic! I appreciate the detailed instructions and helpful tips. The lentil and potato filling is a great combination, and the pasties are very satisfying.