Vegetarian Pasty Recipe (Julleh)
These savory Bean Pies are perfect for a quick filling snack, especially while fasting.
Servings: 12 pieces
Calories: 318kcal
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 450F
- 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
