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Jamaican veggie patties

Jamaican veggie patties with a sauce

Jamaican veggie patties

Name: Jamaican veggie patties
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Makes 16-20 mini patties
Ingredients: 1 tbsp vegetable oil; 1 onion finely chopped; 3 large garlic cloves crushed; 3 tsp mild curry powder; 3 tbsp finely sliced chives; 2 tbsp chopped thyme leaves; 250g mixed diced vegetables (a mixture of sweetcorn, carrots, peas and peppers is great); 100ml vegetable stock; 1 tsp brown sugar; 1-2 tsp hot pepper sauce (optional); 1 slice of any bread of your choice (about 60g), torn into small pieces; 500g block shortcrust pastry; plain flour for dusting; 1 tsp ground turmeric; 1 egg beaten

Shivi Ramoutar

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Makes 16-20 mini patties

Easy

Prep: 25 mins

Cook: 45 mins

plus cooling

A star rating of 5 out of 5.2 ratingsRate

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Get ahead on your party nibbles with these freezable Jamaican veggie patties. You can then simply pop them in the oven when the party is about to start

Freezable

Low sugar

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 onion

finely chopped
3 large garlic cloves

crushed
3 tsp mild curry powder
3 tbsp finely sliced chives
2 tbsp chopped thyme leaves
250g mixed diced vegetables

(a mixture of sweetcorn, carrots, peas and peppers is great)
100ml vegetable stock
1 tsp brown sugar
1-2 tsp hot pepper sauce

(optional)
1 slice of any bread

of your choice (about 60g), torn into small pieces
500g block shortcrust pastry
plain flour

for dusting
1 tsp ground turmeric
1 egg

beaten

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Nutrition: Per serving

kcal144
fat9g
saturates3g
carbs13g
sugars2g
fibre1g
protein3g
salt0.22g

Method

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.
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.
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.
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.

Recipe from Good Food magazine, November 2021

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A star rating of 5 out of 5.2 ratings

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