Perfect for picnics and packed lunches, these golden pastries are our take on a Jamaican Patty, made with a light turmeric coloured flaky pastry and filled with a spicy mix of lentils, peppers and potato.If pastry making is not for you, use a 500g pack of ready made puff or short crust pastry.
These pasties are a great template for getting creative! You could vary the vegetable filling by using any cooked seasonal vegetables such as sweet potatoes, squash, courgettes, peas, spinach or kale. Instead of the red lentils you could use a tin of any pulses you like.
What are your favourite ingredients in vegetable pasties? Let us know in the comments!
Golden Vegetable Pasties
Dietary: Vegan option | Makes 6
Prep Time for flaky pastry: 2 hours | Prep Time for filling: 30 minutes | Cook Time: 30 minutes
- 250g plain flour
- 200g very cold unsalted butter or hard vegan margarine such as Tomor
- 1 tsp ground turmeric
- 1 tsp mild curry powder
- ½ tsp salt
- 2 tsp white wine vinegar
- 125ml ice-cold water
- 75g red lentils
- 1 tsp turmeric or 20g fresh peeled and grated
- 1 large potato, peeled and diced into approx 1cm cubes
- 1 onion, chopped
- 2 tbsp sunflower oil
- 2 garlic cloves, minced
- 1 red chilli, finely chopped or a pinch of dried chilli flakes
- 2 tsp curry powder
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 2 yellow peppers diced into 1cm chunks
- Juice of half a lemon
- Salt and pepper
- First make the flaky pastry. Measure the flour, spices and salt into a mixing bowl. Grate the butter or vegan margarine using the larger holes on the grater into the flour and distribute it with a knife through the flour.
- Mix the vinegar with the cold water and working quickly, pour into the flour using the knife to stir through and bring the mixture together into a ball. Add a tablespoon or two more water if the dough is not coming together easily. It is very important to work for as short a time as possible so that the butter or margarine stays as separate flakes through the dough. Shape into a flat disc, wrap in clingfilm and place in the fridge to rest for 30 minutes, whilst you make the vegetable filling.
- To make the filling: cook the lentils with half the turmeric until tender, drain and set aside.
- Boil the potato for 10 minutes till tender but not mushy, drain and set aside.
- Heat 2 tablespoons of oil in a large frying pan and gently fry the onion till soft but not brown. Add the garlic and chilli and cook for 1 minute.
- Add the remaining turmeric and spices and cook for a minute more before stirring in the yellow peppers, continue to cook until just soft.
- Add the lentils and potato to the onion mix and add 50 ml of water to loosen the mix. Simmer over a low heat for 5 minutes until the sauce is thick.
- Add 1 tablespoon of the lemon juice and season with salt and pepper. Taste and adjust the lemon juice if necessary. Remove from the heat and using a potato masher, lightly crush about half of the mix to break down some of the potato. Stir well, taste again to check the seasoning and allow to cool.
- To make the pasties, take the dough from the fridge and lightly flour your worktop.
- Roll the pastry in one direction to a rough rectangle approx 1 cm thick. Fold into thirds letter style so there are 3 layers, then wrap and chill in the fridge once more for 15 minutes.
- Take out the pastry and roll out as before, fold and wrap and chill for a further 15 minutes.
- Heat the oven to 200C.
- Roll out the pastry to approx ½ cm thick and use an upturned bowl or plate to cut out 6 circles of approx 15cm in diameter.
- Place a large spoon of filling on one half of each pastry circle. Brush the edges with a little water and fold the pastry over the filling to make a half moon crescent shape.
- Press the edges to seal using a fork to also create a pattern, and pierce the tops a few times to allow steam to escape during baking.
- Place the patties onto a parchment lined baking tray and brush each one with a little oil to glaze.
- Bake for 25-30 minutes until golden and crisp, checking the bases to ensure they are baked thoroughly.
- Best eaten warm with a spicy relish or salsa such as Avocado Salsa (recipe below).
- 1 avocado
- 1 spring onion, finely sliced
- 8 cherry tomatoes, halved
- 1 tbsp freshly chopped coriander leaf
- I tbsp lime juice
- salt and black pepper
- The salsa needs to be put together just before serving.
- Peel and de-stone the avocado, cut into bite size chunks and place in a serving dish.
- Mix in the spring onion, cherry tomatoes and coriander leaf and. Squeeze over lime juice and season to taste.
Delicious food photography by Rob Wicks of Eat Pictures.
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