Tomato & Kidney Bean Pies

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

I do love a pie. And, what I also love is how cheap it is to make a batch of pies and have leftovers for the freezer. These pies cost around $2 each to make, you can see more about meal planning and saving money in the kitchen here. It was a vegetarian day today (we try to go veggie twice a week) but to be honest I don’t think either of the boys realized there was no meat in them. You could also add other ingredients, like sausages, mushrooms, or hide other veggies.

Nutrition Note: Red kidney beans are low GI and high in protein making them perfect for satisfying hungry little appetites.

Join us on Facebook for other foodie bits and pieces.


  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 3 tomatoes, diced (or 1 tin of diced tomatoes)
  • 2 x tin red kidney beans, drained and rinsed
  • 2 tbsp tomato paste (no-added salt)
  • 1 cup water (or vegetable stock)
  • 3 sheets puff pastry
  • Note: you can also add sliced sausages and other veggies


Step 1

Preheat the oven to 180°C. -

Step 2

Heat the oil in a saucepan over medium. Add the onions and sauté until soft. Add the tomatoes and leave to simmer for a few minutes, stirring occasionally. -

Step 3

Add the kidney beans and tomato paste and stir to coat. Add the water. Bring to the boil, cover, and lower heat to a simmer for around 10 minutes. Remove from the heat to cool. -

Step 4

In the meantime, grease 6 ramekins or a 6 hole extra-large muffin tin. Cut the pastry to size and line each tin. Also, cut 6 pie lids. -

Step 5

Spoon the bean mixture into the pastry. Cover with the pastry lids and press around the sides to seal. Brush some water over the top, and poke a hole in the top of each pie. -

Step 6

Bake for 20 to 25 minutes or until golden. -

Print Friendly

Recipe Comments

  1. posted by Danni on June 2, 2013

    Hey Al! Is there a substitute for puff pastry you have tried? would mountain bread work? I try and keep the little man away from puff pastry because it has a few hidden nasties and im yet to find a natural one up where i live x

    • posted by Jess on June 3, 2013

      Hi Danni,
      Yes, mountain bread should work. You may just need to reduce the time the pies are in the oven to suit. Please let us know how you go. J x

  2. posted by Jo on August 19, 2013

    Can these be frozen?

    • posted by Allie on August 20, 2013

      Hi Jo – yes they are great frozen. Enjoy Ax

      • posted by Sara on April 12, 2015

        Do you freeze them before cooking?

        • posted by Allie on May 6, 2015

          Hi Sara, I usually cook them first if freezing. When reheating you can wrap in foil before popping in the oven so the pastry doesn’t burn. Ax

  3. posted by rachel peake on January 5, 2014

    These are delicious!! I added some cumin and coriander when cooking the onions for a bit of added ooomph. Will certainly be making these again and again, and again……

    • posted by Allie on January 12, 2014

      Great tip, Rachel. Ax

  4. posted by Gemma on March 23, 2014

    These were SO good! I absolutely loved them, and my 20 month old gobbled one down for lunch too (which is a big win in this house). I didn’t have two tins of kidney beans so added a little tin of four bean mix. I found the mix a tad runny so mashed the beans up a bit which thickened it nicely. I also added some grated cheese as I’m a sucker for anything with cheese in it. Delish! My first recipe from OHC, may there be many more 🙂

    • posted by Allie on March 28, 2014

      So happy these were such a success for you 🙂 Enjoy the page, Ax

  5. posted by Del on May 20, 2016

    Hi. What amount are your tins? 400g like “standrad” watties cans? Thanks!


Post A Comment

Average Member Rating

(5 / 5)

5 5 3
Rate this recipe

3 people rated this recipe