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West Indian Veggie Patties


July 3rd, 2015

This lovely west indian veggie patty goes down a treat with a glass of Running Duck rose. Check out the recipe below and thank us later! Perfect for a nice summery meal or snack.







- 1 yellow pepper, deseeded and cut into 1cm (½in) dice
- 150g (5 ½oz) carrots, cut into 1cm (½in) dice
- 300g (10 ½oz) butternut squash, peeled, deseeded and cut into 1cm (½in) dice
- 4tbsp chopped fresh coriander leaves
- 4 spring onions, finely chopped
- 200g can sweetcorn, drained
- 100g (3 ½oz) orange cheese (such as Double Gloucester), grated
- 2-4 tsp salt

For the patty pastry…
- 225g (8oz) plain flour
- 1 ½ tsp ground turmeric
- Pinch of salt
- 115g (4oz) cold butter, cut into small cubes
- ½ egg, lightly beaten, to glaze

1. Put the flour, turmeric and salt in a bowl and rub in the butter. Add 4-5 tbsp water and mix. Roll into a ball and chill for 30 mins.
Preheat the oven to 200ºC, 400ºF or gas 6.

2. Put the pepper, carrots and squash in a saucepan with a small amount of just-boiled water. Cover and cook for 4 mins. Drain, put in a bowl and mix with all the other ingredients, except the pastry and beaten egg. Leave to cool completely.

3. Cut the pastry into 6 or 8 pieces, depending on whether you want larger or smaller patties. Roll the first piece out into a large circle, with the pastry about ½cm thick. Put an eighth of the filling (or a sixth, if making 6 patties) on one side of the pastry, leaving about 1cm around the edge. Brush the edge with some of the egg glaze. Fold the other half of the pastry circle over the filled half and press the edges together to seal, using a fork to crimp the edges.

4. Brush the patties with the remaining beaten egg glaze, place on a baking sheet lined with greaseproof paper and cook in the oven for 25 mins or until nice and golden on the outside as well as on the inside.

(recipe taken from taken from Levi Roots’ Caribbean Food Made Easy)

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