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!
Sweet Potato & Black Bean Pasty
Ingredients
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
Instructions
- 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.
Notes
Nutrition Information
Have you made this recipe?
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How did this recipe turn out for you? We appreciate your feedback in the comments!
Could you use coconut flour for this pastry?
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.