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rate
Prep 45 minutes
Total 1 hour 30 minutes
makes to 8
US | Metric
Ingredients
Pastry
  • 250 g plain flour, plus extra for dusting
  • 125 g unsalted butter, fridge-cold
  • 1 tsp ground turmeric
  • ½ tsp salt
  • 1 egg, beaten
Filling
  • 2 tbsps sunflower oil
  • 1 onion, peeled
  • 1 clove garlic, peeled
  • 2 cm piece root ginger
  • 1 carrot, peeled
  • 1 sweet potato, peeled
  • 1 courgette
  • ½ red or green chilli (optional)
  • 200 g tinned chopped tomatoes (1/2 standard size tin)
Jamaican Vegetable Patties Jamaican Vegetable Patties

Jamaican Vegetable Patties

These tasty golden pastries are filled with a simple filling that is really easy for children of all ages to make.

Packed with veg and fun to make...check out the video to see.

Eat hot or cold.

Enjoy!


To make the pastry, put the flour, turmeric and salt into a large bowl. Cut the butter into small cubes and add to the flour. Rub the mixture together with the tips of your fingers until it looks like coarse breadcrumbs. 


Add 5 tbsps of cold water and stir together until it to starts to stick together. Add another 1 tbsp water if it is too dry. Once the mixture all comes together in a rough ball, gently knead for a few seconds to become a smooth ball. Cover in cling film and put in the fridge to ‘relax’ while you make the filling. This will stop the pastry from shrinking when you cook it.


To make the filling, carefully chop the onion into small chunks. Then using a grater, grate the garlic, ginger, carrot, sweet potato and courgette. If you are using chilli, cut into small pieces. 


Heat the oil in a large saucepan or frying pan and cook the onion until it is softened. Add the garlic, ginger, carrot, sweet potato, courgette and chilli (if using). Cook for about 5 minutes until the vegetables are soft. 


Stir in the tinned tomatoes and add some salt and pepper to season. Cook for 2 minutes. Remove from the heat and let the filling cool slightly.


Pre-heat the oven to 180C.


Roll out the pastry on a lightly floured work-top to about thick. Using a saucer or large cookie cutter, cut out as many circles as you can, re-rolling any pastry until it’s all used up.


Place a spoon of your cooled filling in the middle of each pastry circle. Brush around the outside with beaten egg, and fold each circle in half. Press the edges together to seal. Use a fork to crimp the edges. Brush the surface of each pattie with egg and sit on a baking tray. 


Bake for 20 minutes or until light golden brown. Cool for 10 minutes before eating.

Jamaican Vegetable Patties Jamaican Vegetable Patties

Jamaican Vegetable Patties

These tasty golden pastries are filled with a simple filling that is really easy for children of all ages to make.

Packed with veg and fun to make...check out the video to see.

Eat hot or cold.

Enjoy!

favorite
print
rate
Prep 45 minutes
Total 1 hour 30 minutes
makes to 8
US | Metric
Ingredients
Pastry
  • 250 g plain flour, plus extra for dusting
  • 125 g unsalted butter, fridge-cold
  • 1 tsp ground turmeric
  • ½ tsp salt
  • 1 egg, beaten
Filling
  • 2 tbsps sunflower oil
  • 1 onion, peeled
  • 1 clove garlic, peeled
  • 2 cm piece root ginger
  • 1 carrot, peeled
  • 1 sweet potato, peeled
  • 1 courgette
  • ½ red or green chilli (optional)
  • 200 g tinned chopped tomatoes (1/2 standard size tin)

To make the pastry, put the flour, turmeric and salt into a large bowl. Cut the butter into small cubes and add to the flour. Rub the mixture together with the tips of your fingers until it looks like coarse breadcrumbs. 


Add 5 tbsps of cold water and stir together until it to starts to stick together. Add another 1 tbsp water if it is too dry. Once the mixture all comes together in a rough ball, gently knead for a few seconds to become a smooth ball. Cover in cling film and put in the fridge to ‘relax’ while you make the filling. This will stop the pastry from shrinking when you cook it.


To make the filling, carefully chop the onion into small chunks. Then using a grater, grate the garlic, ginger, carrot, sweet potato and courgette. If you are using chilli, cut into small pieces. 


Heat the oil in a large saucepan or frying pan and cook the onion until it is softened. Add the garlic, ginger, carrot, sweet potato, courgette and chilli (if using). Cook for about 5 minutes until the vegetables are soft. 


Stir in the tinned tomatoes and add some salt and pepper to season. Cook for 2 minutes. Remove from the heat and let the filling cool slightly.


Pre-heat the oven to 180C.


Roll out the pastry on a lightly floured work-top to about thick. Using a saucer or large cookie cutter, cut out as many circles as you can, re-rolling any pastry until it’s all used up.


Place a spoon of your cooled filling in the middle of each pastry circle. Brush around the outside with beaten egg, and fold each circle in half. Press the edges together to seal. Use a fork to crimp the edges. Brush the surface of each pattie with egg and sit on a baking tray. 


Bake for 20 minutes or until light golden brown. Cool for 10 minutes before eating.