I was inspired to try and make these vegetable patties after seeing Levi Roots make his sunshine patties on Saturday morning TV with Paul Hollywood (AKA Mr. Bake-off). I made some adaptations to his original recipe because I love spicy food and wanted to add more of a kick. I also used red cabbage and peas because I have enjoyed the addition of these in traditional Jamaican patties I have eaten in the past.
These are packed full of vegetables and a lovely warming treat which can be made at the weekend and eaten for lunch throughout the week with a crisp salad or just on their own dipped in your favourite sauce.
I overstuffed mine so they don’t look quite as professional as I would have liked (lesson learned) but I’m sure I will refine the technique with practice and they did taste delicious which is the most important thing!
- 1 carrot, diced
- ½ 1 small butternut squash, diced
- Small piece fresh root ginger, peeled, grated
- 1 handful fresh coriander leaves, chopped
- 2 spring onions, trimmed, chopped
- ¼ red cabbage, chopped
- ½ can of sweetcorn
- ¼ a potato, cubed
- Handful of peas (frozen or fresh)
- Vegetable bouillon
- 225g/8oz plain flour
- 2 tsp ground turmeric
- pinch salt
- 115g/4oz cold butter, cubed
- 4-5 tbs cold water
- 1 free-range egg, lightly beaten
- 1 tsp Cayenne pepper
- 1 tsp Paprika
- ½ tspn Chilli flakes
- 1 tsp All spice
How to make:
For the filling:
- Put all the chopped vegetables into a large pan and pour in enough boiling water to cover them along with 2 tsp vegetable bouillon or 1 bouillon cube
- Add the Paprika, Cayenne pepper, all spice and chilli flakes (optional).
- Boil until the veg is tender then drain and leave aside to cool.
For the pastry:
- In a bowl, mix together the flour, ground turmeric and salt in a bowl until well combined.
- Add the butter cubes and rub them into the flour using your fingers until the mixture resembles breadcrumbs
- Add the water, a tablespoon at a time, stirring until a dough is formed
- Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes
Make the Patties:
- When the pastry has chilled, roll it out onto a floured work surface, half a centimetre thick
- Use a large mug or pastry cutter to cut out circles, fill with a spoon of the filling and fold, sealing with a fork around the edge
- Brush the patties with egg and place them on a baking tray
Cook for around 25 minutes (or until golden-brown in a preheated oven at 200 degrees C/ gas mark 6).