Spicy Vegetable Patties

spicy vegetable pattiesWe had these spicy little patties a few weeks ago but I forgot to post up the recipe.  I'd been meaning to make them for a while after seeing Levi Roots make them on a T.V. programme.  I did spice them up a bit though by adding fresh chopped bird's eye chilis.   
Spicy Vegetable Patties
  1. Pastry
  2. 8oz plain flour
  3. 1 heaped teasp. ground turmeric
  4. Pinch salt
  5. 4oz cold butter, cut into small cubes
  6. 4-5 tbsp cold water
  7. 1 egg lightly beaten
  8. Filling
  9. 1 red pepper cut into 1/2 inch pieces
  10. 6 oz carrots peeled and cut into 1/2 inch pieces
  11. 10oz butternut squash peeled and cut into 1/2 inch pieces
  12. 2in piece fresh root ginger grated
  13. 4 spring onions trimmed and finely chopped
  14. 7oz canned sweetcorn kernels drained and rinsed
  15. 4oz Cheddar cheese grated
  16. 2 red bird's eye chilis very finely chopped
  1. Heat the oven to 200°C - 180°C for a fan oven.
  2. Gently boil the pepper, carrots and butternut squash for about 5 minutes until the vegetables are tender then drain well.
  3. Add these to the remaining filling ingredients, mix well and leave them to cool.
  4. Next make the pastry by seiving together the flour, turmeric and salt in a bowl until well combined.
  5. Add the butter and rub into the flour until the mixture resembles breadcrumbs.
  6. Add the water, mix to a dough then wrap and put in the fridge for 30 minutes or so.
  7. Lightly knead the pastry and cut out 4 saucer size circles.
  8. Divide the filling mixture between the pastry circles, pasty style and leaving a border round the edge.
  9. Brush the edges of the pastry with water then fold the pastry over the filling and seal with a fork.
  10. Brush the top of the patties with beaten egg or milk and cook for 20 - 25 minutes until they're golden brown.
  1. *Serve with salad and/or oven baked wedges.
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Adapted from Levy Roots Sunny Vegetable Patties  
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