Vegetable Pasties

Pastry:
2 cups all-purpose flour
1/2 teaspoon vegetable salt
4 tablespoons vegetable margarine
1/2 cup water
Vegetable oil for deep-frying

Sift flour and salt into bowl, rub in margarine until mixture resembles fine breadcrumbs. Add water and mix to a pliable dough consistency.

Turn out onto lightly floured surface, knead 5 minutes. Cover pastry, let stand an hour, knead again 3 minutes. Roll out to 1/8-inch thickness. Cut into rounds, using 6-inch round cutter, or use saucer as guide.

Brush edges with a little water, spoon 2 tablespoons filling (recipe follows) into center of each round. Fold over and pinch edges together, deep-fry in hot oil until golden brown, approximately 2 minutes.

Filling:
4 tablespoons vegetable margarine
1 large onion
1 clove garlic
1 pound ripe tomatoes
2 sticks celery
1 red pepper
1 (15 ounce) can red kidney beans
Vegetable salt

Heat margarine in pan. Add peeled and chopped onion and crushed garlic. Saut until onion is tender. Add roughly chopped tomatoes, chopped celery, seeded and chopped pepper, drained and rinsed beans and vegetable salt. Stir until combined. Cover; simmer gently for 15 minutes, remove lid, simmer an additional 10 minutes or until mixture is thick. Allow to cool.

Makes 8 pasties.

Approximate values per serving: 534 calories, 26 g fat, 0 mg cholesterol, 355 mg sodium, 61 g carbohydrates, 10 g fiber, 16 g protein, 43 percent of calories from fat