I was unsure whether to write "Easy" in the title post for my vegetarian version of classic Jamaican patties. I suppose the word "easy" can be subjective and many people who may have never made pastry from scratch or homemade patties before may not automatically consider this recipe to be easy, but in my opinion this is easy to make (in comparison to the meat fillings). I've been in love with this classic Jamaican street snack, which also doubles up as a lunch item for many years now since I was a young child. There is something magical with each bite of the turmeric buttery pastry which is loaded with a hot, spicy filling of your choice. You may think, why make my own when I can purchase them relatively cheaply (especially if you live in the big cities), but I can assure you, homemade patties supersedes taste and texture wise compared to any packaged one brought from a shelf.
I also like my Jamaican vegetables for many reasons: they are versatile and can be eaten as an evening meal, if you so desire, throughout the year. In the summer months, my preference for my patties is for this to be served with a simple bistro salad and a dipping sauce, whereas in the winter months, I want my patties sandwiched in between slices of Jamaican hardough bread and eaten at lunchtime to provide some warmth in the colder months. The filling for these veggie patties is fairly classic: sweetcorn, sweet potato and garden peas (the British influence rubbing off here) and will go down a treat with meat lovers (it's hearty) and vegetarians alike.
Here are how my vegetable patties turned out:
|Vegetarian Patties - pre bake.|
Recipe for Easy Jamaican Patties - Makes 8 large patties.
For the pastry
520g plain flour, plus more for dusting.
250 g butter, diced
3 tbsp ground turmeric
140 ml cold water
pinch of salt
egg yolk, beaten.
For the filling
2 sweet potatoes, peeled and diced into cubes.
100g cheddar cheese diced.
180g tinned garden peas.
260g tinned sweetcorn
2 spring onions, outer skin removed and sliced.
1 red scotch bonnet pepper, seeds removed.
Start with making the pastry. Sieve the plain flour in a large mixing bowl, add the diced butter and using your fingers rub in the butter with the plain flour until the mixture resembles breadcrumbs. Add a pinch of salt and the cold water. Using your hands, begin to knead the dough (as if you were kneading bread) into a ball.
Place the pastry dough in the fridge for around 15 minutes, to let the pastry “firm up”. Whilst the pastry is in the fridge, begin to prepare the filing. Add the sweet potatoes into a pan and add boiling water ensuring the potatoes are covered. Boil for around 7 minutes, then drain in a colander, then quickly run the cold tap over the potatoes (this is to make the potatoes easier to handle).
In a large mixing bowl, add the cheddar cheese, sweetcorn, scotch bonnet pepper garden peas, spring onions and sweet potatoes. Mix the ingredients together with a wooden spoon until thoroughly combined.
Preheat the oven to gas mark 6.
Remove the pastry from the fridge, add a sprinkle of plain flour then roll the pastry with a rolling pin into a rectangular shape. Once the pastry is rolled, using a cereal sized bowl, place this over the pastry and cut around it for perfect circles.
Fill one half of the circle with the filling, leave ½ an inch or so around the edges. Carefully fold over the non-filled part of the circle over, pressing the edges together with a fork. Your patties should resemble a half moon.
Place the patties in an oven dish and brush, liberally with the egg yolk. Place the patties in the oven and bake for 30 minutes or until the patties are golden brown in colour.
I'm sharing my Vegetable Patties to a few blog challenges. The lovely Jacqueline from Tinned Tomatoes is hosting Meat Free Mondays, where readers can share their favourite meat free dishes.
Allotment 2 Kitchen is hosting a monthly challenge Vegetable Pallette. This months theme is your favourite vegetable, I adore sweetcorn and as this recipe included sweetcorn, I thought I would share this.
Simply Eggcellent, this monthly challenge hosted by Belleau Kitchen, this month's theme is to share savoury recipes which include egg. My veggie patties fits the bill here.
The Pastry Challenge is a new monthly challenge hosted by Jen's Food and Lisa from UnitedCakedom, the aim as stated in the title is to share recipes involving pastry. This month's theme is picnic and wouldn't my patties make a lovely picnic?
Credit Crunch Munch is a monthly theme by Camilla from Fab Food 4 All and Helen from Fuss Free Flavours , this month it is hosted by Lucy from Baking Queen. As my vegetable patties contain tinned vegetables and is relatively easy to make, I thought it would be an ideal entry.