High quality protein from lupin beans

Lupin pies

The filling of these pies is . . . lupin beans!
You can choose your favorite vegetable combination.

The pies are delicious hot or cold.

Start up

20 min


40 min

Total time

60 min


6 small pies


  • 300 grams of cooked lupins, unpeeled
  • 6 slices of frozen puff pastry, thawed
  • 1 zucchini
  • 1 red bell pepper
  • 120 ml vegetable stock
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon mustard
  • 0.5 teaspoon thyme
  • Freshly ground black pepper
  • 4 tablespoons of olive oil and a bit to get the Cake molds to grease

  • Preparation

    Cut the zucchini and bell pepper, heat the oil in a frying pan and fry the vegtables for 5 minutes. Cook some water to prepare 120 ml vegetable stock.

    Grind the lupin beans in the food processor, along with the oil, nutritional yeast flakes and mustard to a fine mixture. Then add, during the grinding, the vegetable stock.
    Put the mixture in a bowl, stir in the fried vegetables and make it to taste with thyme and pepper.

    Grease the cake tins with a little olive oil.
    Put the dough in the baking tins.
    Prick the dough with a fork in several places.
    Divide the filling evenly over the dough.
    Bake in oven at 180 degrees for about 40 minutes.


    Instead of 6 small pies, you can of course make 1 large pie.