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!
Yields: 6 servings | Serving Size: 1 pasty; 1/2 cup filling and 1/4 cup dough | Calories: 417 | Total Fat: 16g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 109mg | Carbohydrates: 60g | Fiber: 11g | Sugar: 3g | Protein: 13g | SmartPoints: 15
- 2 cups whole wheat flour
- 1/4 teaspoon Kosher salt
- 1/3 cup cold coconut oil
- 1/4 cup cold water, as needed
- 1 tablespoon extra-virgin olive oil
- 1 small poblano chile, diced
- 1 small yellow onion, 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 tablespoon fresh cilantro, minced
- Extra water as needed
Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.
In 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.
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.
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.
How did this recipe turn out for you? We appreciate your feedback in the comments!