Jamaican Vegetable Patties (Vegan)
Jamaican vegetable patties - these spiced, Caribbean style vegan vegetable pasties are full of flavour and make a great snack or light meal. Eggless and dairy-free.
Servings 10 people
Ingredients
Pastry:
- 550 g (4 ½ cups) plain (all-purpose) flour
- 1 ¼ tsp salt
- 1 ¼ tsp turmeric
- 1 ¼ tsp curry powder
- 300 g (10.5 oz) vegan block butter (NOT the spreadable kind in a tub) (I use Naturli vegan block) cold and diced
- 3-4 Tbsp ice water
- soy milk for brushing
Filling:
- 1 Tbsp coconut oil
- 1 brown onion peeled and finely chopped
- 250 g (1 medium) sweet potato peeled and chopped into small dice
- 1 large carrot chopped into small dice
- 300 g (10.5 oz) butternut squash peeled and chopped into small dice
- 115 g (1 packed cup) finely shredded savoy cabbage
- 2 medium tomatoes diced
- 65 g (½ cup) frozen peas
- 65 g (½ cup) frozen sweetcorn
- 75 g (heaped ½ cup) frozen broad beans
- 3 cloves garlic peeled and crushed
- 1 scotch bonnet chilli deseeded and finely chopped
- 3 spring onions (scallions) thinly sliced
- ½ tsp ground allspice
- ½ tsp ground ginger
- ⅛ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp dried thyme
- 1 tsp salt
- ⅛ tsp white pepper
- 180 ml (¾ cup) full fat coconut milk (from a tin)
Instructions
- To make the pastry, place the flour, salt, turmeric and curry powder in a food processor and pulse to combine. Add the cold, diced butter and blend until it resembles fine breadcrumbs.
- With the motor running, gradually drizzle in the cold water until it starts to clump together into a dough. You may not need all of the water.
- Bring the dough together with your hands and shape into a disc. Cover and place in the fridge for at least half an hour.
- To make the filling, place the coconut oil in a large pan over a low heat. Add the onion and cook for about 10 minutes, stirring often, until it is soft.
- Add the sweet potato, carrot, butternut squash, cabbage, tomatoes, peas, sweetcorn and broad beans and cook for another 10 minutes, stirring often, until the vegetables have started to soften.
- Add the garlic, scotch bonnet, spring onions, allspice, ginger, cinnamon, cumin, paprika, turmeric, thyme, salt and white pepper and cook for another minute.
- Add the coconut milk and simmer for 5-10 minutes until the vegetables are tender and the liquid has reduced. Allow to cool then refrigerate until cold.
- Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces and roll each one into a ball.
- On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approx 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.
- Place a couple of heaped spoonfuls of the filling on one side of the circle, be careful not to add too much or you won't be able to seal the patty.
- Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.
- Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over.
- Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins).
- Meanwhile, preheat the oven to 200°C/180°fan/400°F/gas mark 6. Brush the tops of the chilled patties with a little dairy free milk (I used soy) then bake for 25-30 minutes until golden and bubbling.
- Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.