Italian Bean Pasty Recipe | Vegan, GF

I was recently thinking about some of the recipes I made last year, and I kept coming back to the lentil pastries I made for Vegmas last year. For those who haven’t seen that, it’s small lentil patties, not much bigger than a meatball with some tomato puree wrapped in gluten free pastry. While that recipe is all thyme and, well, Christmas herbs, I got thinking about how I could adapt that to make a less seasonal version and thinking about what’s on offer in your average bakery that I could veganise and came up with this Italian bean pasty recipe. 

It consists of mini Italian herb bean ‘meatballs’, some more tomato puree and cannellini beans and olives all wrapped up in some gluten free Jus Rol. You could make extra ‘meatballs’ with the extra beans if you just wanted a meatball bake and remove a step from the prep, but I think the loose cannellini beans work really well with the texture of the meatballs and olives. 

I’ve already said this several times before but I feel the need to announce it every time I use it, GF pastry doesn’t look as good. That delicious freshly baked crispy golden flakey pastry? Yeah, I don’t know her. It flakes, it tastes good, but it doesn’t exactly get that golden glow regular pastry does. As always, if you can eat wheat pastry, please use it and enjoy every bite.

Nutritional Information  

This recipe contains 7g fibre, 6g of protein and 331kcal per serving.   

Vegan Italian Bean Pasty Recipe 

An easy to make Italian bean pastry dish. Cannellini bean meatballs in a rich tomato & herby sauce wrapped in GF puff pastry.  

A good option to prep in advance and have on standby. You could also make a batch to freeze, but you’d need to defrost before cooking.  

This recipe is gluten free, dairy free, vegan, nut free and soy free 

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Vegan Italian Bean Pasty Recipe

An easy to make Italian bean pastry dish. Cannellini bean meatballs in a rich tomato & herby sauce wrapped in GF puff pastry.

Course Lunch, Main Course

Cuisine British, Italian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 331 kcal

Ingredients

• 1 sheet Gluten Free Jus Rol Pastry
• 1 can cannellini beans
• 3 tbsp tomato puree
• Approximately 30g sundried tomatoes
• 8 medium olives
• 1 tsp dried basil
• 1 clove garlic
• 2 tsp dried oregano
• 1 ½ tbsp gluten free oats
• Pinch chilli flakes optional

Wash

• 1 tbsp non-dairy milk
• 1 tsp vegetable or sunflower oil

Instructions

1. Preheat oven to 200°c 

2. The pastry is easier to manipulate if it’s at room temperature, so remove that from the fridge and set aside while you prep the meatballs.
3. Add half of the an of drained and rinsed cannellini beans, 1 tbsp of tomato puree, the sundried tomatoes, garlic, oats, herbs and chilli flakes to a food processor, pulse a few times then turn on low until the ingredients are combined enough that the balls will hold together, but not until it’s entirely smooth. There should still be a few small chunks of sundried tomatoes and beans visible. Take roughly a tsp of mix and shape into small meatballs with your hands. You should end up with about 10. Set aside and prep the pastry.

4. Once the pastry is at room temperature, open it up and cut the pastry into four even rectangles spread ½ tbsp of tomato puree in the centre of each rectangle, leaving about a 1cm border around the edge. Place 2 ½ meatballs and two olives on one half of each rectangle (leaving one side clear for when you fold them over. Then add the remaining cannellini beans around the meatballs, use them to fill in the gaps. Once the filling is in place, mix together the non-dairy milk and oil and use it to lightly brush the edges in place of an egg wash. Fold the pastry over and either press down the borders, or lightly roll them up to hold the filling in place. Using a sharp knife, slice a few cuts across the top.

5. Repeat for all four, then place on a baking tray in the centre of the oven for 20-25 minutes.

Serve and enjoy!

I’d like to consider this my at home Gregg’s fakeaway while we’re under lockdown, assuming we still are when you’re seeing this? Only better because they don’t make anything vegan & GF at this time…

Until tomorrow,

Sophie

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