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Jamaican veggie patties

Ingredients

  1. Step 1 1 tbsp vegetable oil
  2. Step 2 1 onion, finely chopped
  3. Step 3 3 large garlic cloves, crushed
  4. Step 4 3 tsp mild curry powder
  5. Step 5 3 tbsp finely sliced chives
  6. Step 6 2 tbsp chopped thyme leaves
  7. Step 7 250g mixed diced vegetables (a mixture of sweetcorn, carrots, peas and peppers is great)
  8. Step 8 100ml vegetable stock
  9. Step 9 1 tsp brown sugar
  10. Step 10 1-2 tsp hot pepper sauce (optional)
  11. Step 11 1 slice of any bread of your choice (about 60g), torn into small pieces
  12. Step 12 500g block shortcrust pastry
  13. Step 13 plain flour, for dusting
  14. Step 14 1 tsp ground turmeric
  15. Step 15 1 egg, beaten
Jamaican veggie patties
Calories: 72 Carbohydrate: 6 g Protein: 1 g Fat: 4 g
Cook time: 70 minutes Prep time: 25 minutes Total time: 95 minutes Servings: 40

TAGS

Snack Starter Hot pepper sauce Pastry Patty Shortcrust pastry Veggies patty Snack Starter Hot pepper sauce Pastry Patty Shortcrust pastry Veggies patty Snack Starter Hot pepper sauce Pastry Patty Shortcrust pastry Veggies patty

Directions

  1. Step 1 Heat the oil in a deep saucepan over a medium heat and cook the onion with a small pinch of salt for 8-10 mins, stirring regularly until softened. Add the garlic, 2 tsp of the curry powder and the herbs, and stir until fragrant, about 30 seconds.
  2. Step 2 Add the mixed vegetables, stock, sugar and hot pepper sauce, if using. Turn the heat up to high, bring the mixture to the boil, then reduce the the heat to low, cover and simmer for about 10 mins. Add the bread, then continue to simmer over a low heat for another 8-10 mins, stirring occasionally until thickened. Taste for seasoning and leave to cool.
  3. Step 3 Roll the pastry out on a lightly floured surface to a 5mm thickness. Stamp out 16-20 circles (about 8cm in diameter) using a biscuit cutter, then spoon the cooled filling over one half of each pastry circle. Fold the other half of the pastry over to enclose the filling and create a semi-circle then crimp the edge with a fork to seal. To freeze, put the patties on a baking tray lined with baking parchment and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using or bake the patties from frozen.
  4. Step 4 Heat the oven to 220C/200C fan/gas 7. Arrange the patties on a baking tray lined with baking parchment. Whisk the turmeric and remaining 1 tsp curry powder into the beaten egg, then brush this over the patties. Bake for 18-20 mins (or 25 mins from frozen) until the pastry is golden and cooked through, then serve immediately.