Green goodness pasties

I have a confession to make. My dietary weakness (other than good chocolate and gelato) is anything involving pastry. It is no surprise that I gained 4 kilograms in 4 weeks spent in Europe, where I indulged in every croissant and bread / butter-related good known to man!

A particular favourite savoury lunch treat for me growing up was a pasty. Those outside of the UK and Australia may be unfamiliar with this bundle of deliciousness, but basically it involves vegetables (and sometimes meat) contained within a delicious hot, buttery pastry shell, topped with tomato sauce (ketchup). Although simply delish, alas the traditional pasty isn't the healthiest thing getting around. Enter my green version!

In this recipe, the pastry is made out of chickpea flour, giving it a nutty, crumbly texture. The chickpeas give you a protein boost, whilst the filling is packed with nutrients too, ensuring you get your fill of greens in the process.


For the pastry

2 cups of chickpea flour

Olive oil


For the filling

250g of kale (any variety, although the Lacinato [flat leaf] works quite well as I find it steams nicely), chopped finely

2 parsnips, diced

1/2 cup fresh or frozen peas

1 tbs coconut oil

1/4 tsp ground tumeric

1/2 tsp smoked paprika

1/2 tsp garam masala

1 cup of greens: spinach, swiss chard etc.

1 carrot, diced

1 onion, diced

Sesame seeds

Sea salt


Pre-heat the oven to 185C and line a baking tray with baking paper.

Place the kale in a bowl and sprinkle liberally with salt. Set aside for around 15 minutes. Drain and rinse well and dry with a clean tea towel.

Bring a pot of water to the boil and steam parsnips, covered, for 10 minutes, until tender. Add frozen peas and steam for a further 5 minutes.

Heat the coconut oil in a pan over medium heat and add the onion, cooking until soft and fragrant. Add the carrot and spices (note - I generally throw in more spices to really get a flavour punch). Add the mixed greens and stir for 2 minutes, until the greens have wilted. Remove from heat and place into a bowl to cool.

For the pastry, combine the chickpea flour, a pinch of salt and around 2 tablespoons of olive oil in a large mixing bowl and mix until a crumbly dough consistency forms. You may need more olive oil to get the dough right. Once it can form a ball, turn out on to a clean surface sprinkled lightly with chickpea flour. Separate dough into 3 even parts and roll each with a rolling pin to the size of around 5 cm by 5cm (or to your liking. This will determine the size of your pasties).

Combine the vegetables all together in one bowl and season with salt. Place an even amount of vegetable mixture in the centre of each pastry shape. Take care when folding the pastry over the filling. Lightly brush the top of each pastry with water and sprinkle with sesames seeds.

Transfer to the baking paper and bake in the oven for around 10-12 minutes, or until the pastry turns golden brown (cooking time may be longer depending on the strength of your oven).

Serve hot or store in an air tight container in the fridge.


Vegan | Gluten-free