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Vegetable patties
Flaky golden turmeric pastry wrapped around a spiced callaloo, potato and vegetable filling
The patty is Jamaica's favourite grab-and-go food, sold hot from glass cases in patty shops and school canteens across the island, from Half Way Tree in Kingston to Montego Bay. Its signature is the pastry: short, flaky and bright yellow from turmeric, wrapped around a spicy filling and crimped with a fork. This vegetarian version is filled with callaloo, potato, carrot and peas seasoned with curry, thyme and scotch bonnet. Eat them warm, on their own or squeezed inside soft coco bread. Chef's tip: use half butter and half solid vegetable shortening in the pastry, and keep everything cold. The shortening gives the patty its crumbly, flaky snap and the butter gives the flavour.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the pastry
For the filling
To finish
Method
0/9 doneStep 1: Make the pastry: whisk 14 oz plain flour, 2 tsp ground turmeric, 1 tsp Jamaican curry powder and 1 tsp salt in a large bowl. Rub in 3 ½ oz cold butter and 3 ½ oz cold white vegetable shortening with your fingertips until it looks like coarse breadcrumbs with a few pea-sized lumps; those lumps make the flakes.
Step 2: Mix 1 tsp white vinegar into ½ cup ice-cold water. Sprinkle it over the flour a few spoonfuls at a time, stirring with a knife, until the dough just comes together when squeezed. Don't knead; overworking makes it tough. Flatten into a disc, wrap and chill for at least 30 minutes.
30 minStep 3: Meanwhile, make the filling: heat 2 tbsp vegetable oil in a pan over a medium heat and cook 1 onion, 3 cloves garlic, 3 spring onions and 2 tsp fresh thyme leaves for 4 minutes until soft. Add ½ scotch bonnet pepper, 2 tsp Jamaican curry powder and ½ tsp ground allspice and stir for 1 minute until fragrant; frying the curry powder takes away its raw, dusty taste.
5 minStep 4: Add 9 oz potato, 1 carrot and ¾ cup water. Cover and simmer for 10 minutes until the potato is just tender.
10 minStep 5: Add 7 oz callaloo or spinach and 3 ½ oz frozen peas and cook, uncovered, for 4–5 minutes, stirring, until the greens wilt and the pan is almost dry. Season with ¾ tsp salt and ½ tsp ground black pepper, stir in 3 tbsp dried breadcrumbs to soak up any remaining moisture, and lightly crush some of the potato. Cool completely; warm filling melts the pastry.
5 minStep 6: Heat the oven to 400°F (350°F fan) and line two baking trays. Roll the pastry out on a floured surface about 3 mm thick and cut out 10 circles about 14 cm across, using a small plate as a guide. Re-roll the trimmings once.
Step 7: Put a heaped 2 tbsp of filling on one half of each circle, leaving a 1.5 cm border. Brush the border with water, fold over into a half-moon and press out the air. Crimp the edge firmly with a fork.
Step 8: Lay on the trays and brush the tops with 2 tbsp milk. (To make ahead, freeze them unbaked on the tray, then bag; bake from frozen, adding 10 minutes.)
Step 9: Bake for 25–30 minutes, until the pastry is deep golden yellow, crisp and flaky and lifts cleanly off the tray. Cool for 5 minutes before eating; the filling is very hot.
28 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable patties take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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