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