Vegetarian Pasties Recipe -
Vegetarian Pasties Recipe

Vegetarian Pasties

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    30 mins

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Jan 28, 2004

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.

Most Helpful Critical Review
Nov 18, 2007

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.


21 Ratings

Apr 15, 2010

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!!!

Mar 27, 2003

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

Apr 26, 2007

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 delicious meal.

Aug 23, 2005

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 dryness, but kill the vegetarian-ism. Some people (called 'tourists') also eat them with kecthup....

May 24, 2010

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 brushed them with egg whites before baking, and they were very good- but next time I may try freezing them individually before baking so I can have them freshly cooked when I want them. The crust is perfect, though, so I will enjoy making these again and trying to find a way to keep the filling more moist(or perhaps I will just serve with gravy as some other reviewers mentioned). Thanks for the tasty recipe!

Oct 19, 2007

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...


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  • Calories
  • 777 kcal
  • 39%
  • Carbohydrates
  • 88.1 g
  • 28%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 14.1 g
  • 56%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 1092 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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