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Jamaican Vegetable Patties

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These are delicious curry flavoured vegetable patties that can be found on all of the Caribbean islands.  Try serving them with some rice and peas, a fried dumpling or just as a snack on their own.

Alternatively, can use the vegetable filling to make samosas. Buy a 30 pack of ‘Spring Roll Pastry Sheets’ at the supermarket, then use the sheets to wrap 2 teaspoons of vegetable filling into a samosa. Use the spoon to push into the triangle sheet. Seal samosa with homemade gum made with flour, salt, and water.  Then fry the samosas in 1 inch of cooking oil, until brown on both sides for 3-5 minutes.

jamaican vegetable pattieIngredients For Pastry

  • 8oz /226g Plain Flour
  • 1 teaspoon Curry Powder
  • ½ teaspoon Turmeric Powder or yellow food colouring to enhance the colour
  • 1 pinch of Salt
  • 1 Maggie Cube (crushed into a powder)
  • 1½ oz / 43g Butter
  • ½ oz / 14g Lard or Beef Tallow
  • ¾ cup of  Cold Water
  • 1 beaten Egg for glazing

Method For Pastry

  1. In a large bowl, combine flour, curry powder, Maggie cube and a pinch of salt.  Rub in the butter and lard with fingers, until mixture resembles coarse breadcrumbs.
  2. Stir in a small amount of water at a time, and mix with a round ended knife. Pour in more water until mixture forms a ball. Wrap the dough in cling film and leave in the fridge for 1 hour until the dough is firm.
  3. Then shape dough into a log, and cut into 5 equal sections.
  4. Roll each section into a circle (approximately 6 inches) and set aside.

Gum Ingredients

  • 2 tablespoons Plain Flour
  • Pinch of Salt
  • Water

Method For Making Gum: Take 2 tablespoons of plain flour in a bowl.  Add a pinch of salt.  Mix together.  Add a little water and make a smooth batter.  The consistency of this batter is like gum.

Ingredients For Filling

  • Vegetables diced into small cubes: Potato, Sweet Potato, Green Peas, Carrot, Cabbage, Tomato, Bell Pepper, Sweet Corn etc
  • 1 teaspoon Curry Powder
  • 2 Stock Cubes or (2 Maggie Cubes) crush into a powder
  • 1 oz/20g Ghee or (3 tablespoons Coconut Oil)
  • 1 medium Onion finely chopped
  • 1-2 Red Chillies, finely chopped (optional)
  • 1 teaspoon Dried Thyme
  • 3 oz. Fresh Bread Crumbs – (NB: Breadcrumbs soak up gravy.  Toast bread to crumble.)
  • Salt and Pepper to taste

Method for filling

  1. Melt ghee in a deep pan, over medium heat.
  2. Sauté onions until soft and translucent, then stir in diced vegetables.
  3. Season with the 1 tsp curry powder, 1 tsp thyme, 2 stock cubes, salt, and pepper.
  4. Cook vegetables on low to medium heat. Cover with a lid and steam, until evenly cooked, stirring occasionally.
  5. Then stir in the breadcrumbs.  Simmer until gravy is absorbed.  Remove from heat and set aside to cool.
  6. While vegetables are cooling down, take the dough from the fridge.  Shape dough into a log, and cut into 5 equal parts.
  7. Roll each section into a circle (approximately 6 inches).
  8. Spoon equal amounts of filling into each pastry circle.  Brush the pastry edge with the homemade flour gum and fold in half, pressing the edges together to seal.  Use a fork to press edges. Make holes with a fork on top of Patti.  Brush the top of each Patti with beaten egg, for glazing.  Place patties on a baking tray.
  9. Preheat oven to 392°F (200°C) gas mark 6.
  10. Bake in preheated oven for 30 minutes, or until golden brown.

 

Alternatively can use spring roll pastry sheets.

 

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