Faff-Free Cookery – Jamaican Veggie Patties – with Jackie Johnson
My motto has always been ‘never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cookery.
So, today’s treat is - – Jamaican Veggie Patties
‘Sunshine on a rainy day’ and great to make with the kids for Nov 5th!
½ a red pepper
2 carrots – finely chopped
½ small butternut squash – finely chopped
Handful fresh coriander leaves chopped
4 spring onions - finely chopped
2 cloves of garlic – squished
Tablespoon of fresh grated ginger
50 gms grated cheese
Salt and cracked black pepper
1 tsp curry powder or garam masala
225g plain flour
Heaped teaspoon ground turmeric
Pinch of salt
115g Trex or other white cooking fat
Cold water to mix
- Put the flour, turmeric and salt in a bowl and rub in the fat so it resembles bread crumbs. Add 4-5 tablespoons of water and mix in to a dough. Form into a ball and chill in fridge for 30 mins (the pastry, not you, silly!)
- Microwave the carrots and butternut squash for a couple of mins in a bowl with a little water to soften. Gently fry the remaining veg and seasoning in a pan and add the softened carrots and Butternut squash for 5 mins and then add the grated cheese. Leave to cool completely.
- Roll the pastry out into 8 rounds. Use a small saucer approx 10cm for this.
- Put an eight of the filling onto one half of the pastry, moisten the edge of the pastry with water and fold over the other half of the pastry to seal. Use a fork to crimp around the edge. Repeat until you have 8 patties.
- Place patties on a baking sheet and bake in a pre heated oven of 200C/ gas 6 for 25 mins until golden.