Beany Tomato Pastry Parcels

Vegan Beany Tomato Pastry Parcels Recipe:

Prep Time: ~5 minutes
Cook Time: ~25 minutes
Yields: 24 parcels

Storage: Keep in a sealed container


  • 2 packs (320g each) of Jus-Rol ‘puff pastry sheet’ (if you use another brand make sure it’s vegan)
  • 240g can of borlotti beans (drained)
  • 120g can of chickpeas (drained)
  • 125g cherry tomatoes (halved)
  • 4 salad tomatoes (sliced)
  • 2 tbsp. mixed herbs
  • 1 tsp. sage
  • 1 tsp. garlic powder
  • 1/2 tsp. sugar
  • 2 tbsp. corn flour (add more if mixture is too runny still)
  • Black pepper as desired


  1. Pre-heat oven to 200*C (fan oven)
  2. Add all the tomatoes to an oven tray, sprinkle with the garlic powder and 1 tbsp. of mixed herbs then place in the oven for about 10 minutes until browned
  3. When the tomatoes are done, add them to a food processor then add the rest of the ingredients (minus the pastry sheets) and blend into a paste – don’t make it completely smooth as it’s gives the parcels a nice texture
  4. Then, roll out the pastry sheets and cut into 24 squares and spoon a bit of the mixture onto each square
  5. Fold the sides of the pastry in and crimp up the ends (to ensure no filling falls out) then place on a baking tray
  6. Bake the parcels for about 15 minutes until the pastry has gone crispy and browned
  7. Leave to cool for about 15 minutes before consuming – the filling gets very hot
  8. Then serve and enjoy!

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