Sweet Potato & Black Bean Pasty

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These little pies make a perfect packed lunch or filling dinner.

Pasties are traditionally filled with meat, but our Sweet Potato & Black Bean Pasty is a delicious meat-free alternative. Our crust is made with whole wheat flour and coconut oil, and the filling is a tasty mixture of sweet potato and black beans mixed with cilantro, spices, and seasonings. They are quite easy to put together and baked until golden.

These little pies make a perfect packed lunch or filling dinner. They even freeze well, so you can make them in advance and save them for dinner during a busy week! We recommend serving them topped with our Chimichurri Sauce!

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Sweet Potato & Black Bean Pasty

These wonderful pies are filled with savory and nutritious ingredients, perfect for lunch or dinner.
Yield 6 people
Serving Size 1 pasty
Course Dinner, Lunch
Cuisine United Kingdom


For the Crust

  • 2 cups whole-wheat flour
  • 1/4 teaspoon kosher salt
  • 1/3 cup coconut oil cold
  • 1/4 cup water cold, as needed

For the Filling

  • 1 tablespoon extra virgin olive oil
  • 1 poblano chile small, diced
  • 1 yellow onion small, diced
  • 2 cups sweet potatoes cooked and mashed
  • 1 cup black beans cooked or canned
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cilantro fresh, minced
  • extra water as needed


  • Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.

For the Crust

  • In a large bowl, add flour, salt, and cold coconut oil. Ensure the oil is cold and solid by storing in the refrigerator until ready to use. Using a fork, break the oil into the flour mix until powdery and only pea-sized chunks remain. Carefully mix in the water, one tablespoon at a time until dough can be formed into a ball. The dough should not be sticky, just able to hold together in a ball form. Divide dough into six equal-sized portions and set aside.

For the Filling

  • Heat the oil in a small skillet on medium heat, add the chile and onion. Cook until soft, drain any excess oil.
  • Combine cooked chile and onion in a mixing bowl with remaining ingredients, with the exception of extra water. Mix well until all ingredients are distributed evenly throughout.

To Prepare Pasty

  • Roll out dough about 1/4 inch thick in to a circle about 6 inches in diameter. Place about 1/2 cup of filling onto half the circle, leaving 1/4 inch of dough on the edge. Brush the edges of the dough with extra water and fold dough in half, using a fork press the edges together to seal. Place on prepared cookie sheet and cut three small slits into the top.
  • Bake for 30 to 45 minutes until golden, filling is cooked, and vegetables are soft. Allow to cool before serving.


OPTION: To freeze, follow directions above except do not bake. Once edges of pasty are sealed tightly wrap raw pasty with plastic wrap and place in freezer. To bake, remove from freezer and thaw in refrigerator. Once thawed half way, place on prepared cookie sheet and bake as directed above. Typically, the frozen pasties will take up to an hour to bake.

Nutrition Information

Serving: 1pasty | Calories: 417kcal | Carbohydrates: 60g | Protein: 13g | Fat: 16g | Saturated Fat: 11g | Sodium: 109mg | Fiber: 11g | Sugar: 3g |
SmartPoints (Freestyle): 15
Keywords Kid-Friendly, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


    1. Jenni, I would not recommend substituting coconut flour. It will create a tough pastry. If you’re looking to create a gluten free crust a finely ground spelt flour will work or any all-purpose gluten-free flour.

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