Go Back
–+ servings
Vegetarian Pasty
Print Recipe
5 from 2 votes

Vegetarian Pasty Recipe (Julleh)

These savory Bean Pies are perfect for a quick filling snack, especially while fasting.
Prep Time30 minutes
Cook Time20 minutes
Proofing3 hours
Total Time3 hours 50 minutes
Course: Appetizer, Main Course, Main Dish, Snack
Cuisine: Assyrian
Servings: 12 pieces
Calories: 318kcal
Author: Hilda Sterner

Ingredients

Dough

  • 1 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon yeast
  • 3 cups all purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon salt
  • ¼ cup olive oil

Filling

  • ½ small yellow onion
  • 2 cloves garlic
  • ⅓ cup walnuts
  • ½ 15 oz. can kidney beans
  • ½ 15 oz. can garbanzo beans
  • ¼ cup tahini
  • 1 tablespoon dried basil
  • ½ teaspoon salt
  • 1½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)

Misc.

  • 1 tablespoon sesame seeds
  • 1 tablespoon oil (to grease the pan)

Instructions

Prepare the Dough

  • Pour water, honey, and yeast into a mixing bowl and mix until the yeast dissolves. 
  •  Mix in one cup of all-purpose flour, using an electric mixer. Mix in the remaining flour, including the whole wheat flour and salt. Add olive oil and mix until the dough is soft and smooth. 
  • Cover the dough with a towel and place it in a warm location for one hour. After the hour has elapsed, punch down the dough to deflate. Allow the dough to rest, covered, for two additional hours.

Pasty Filling

  • Add onion and garlic into a food processor. Pulse until the onion is minced. Add walnuts, and process until finely chopped. Drain the kidney and garbanzo beans. Reserve some of the kidney beans liquid. Add ½ can of kidney beans and ½ can of chickpeas to the food processor. Pulse for a few seconds.
  • Add the remaining filling ingredients and mix thoroughly. You can either leave the filling a little chunky or blend until smooth, whichever you prefer.

Preheat oven to 450 degrees F.

  • When the dough is ready, divide it into three portions. On a floured surface, roll each portion into a 10" - 12″ circle. Spread ⅓ of the filling over half of each circle, leaving a ¾" area around the edges uncovered.
  • Transfer pasties to a greased baking sheet. You can bake two at a time, or place one onto each pan. Using a fork, poke holes in the tops of the pasties. Brush the tops with the reserved kidney beans liquid, and sprinkle with sesame seeds. 
  • Bake the vegetarian pasties for 20 minutes or until golden brown. Cool slightly before slicing.

Notes

  • My Vegetarian Pasty Recipe yields three large Pasties.
  • Slice each one into four pieces and wrap and freeze them individually.

Nutrition

Serving: 1slice | Calories: 318kcal | Carbohydrates: 35g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Fiber: 4g | Sugar: 2g