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Caribbean Vegetable Patties

Carribean Vegetable Patties
Carribean Vegetable Patties
  • Preparation time
    55 min
  • Difficulty
    Easy
  • Number of servings
    10

These Caribbean vegetable patties are a delicious blend of vibrant, spiced vegetables wrapped in golden turmeric pastry, perfect for any occasion for your customers. With butternut squash and sweetcorn as key ingredients, these tasty pockets of Caribbean curry offer a tasty, plant-based option that works well as a snack, light meal, or part of a larger menu.

They also make use of MAGGI® Rich & Rustic Tomato Sauce that is both delicious and versatile in equal measure. Ideal for showcasing the rich and flavourful tastes of Caribbean cuisine, these Caribbean vegetable patties are a flexible addition to your offering, delivering both nutrition and flavour. They can also be eaten hot or cold making them versatile for any occasion from school lunch through to buffets and grab and go.

Discover more chef menu ideas that will inspire and generate many more of your own recipe ideas, whether you are a chef, restauranteur, or kitchen manager.

Ingredients
Front view of Maggi Rich Rustic Tomato Sauce 3kg, featuring its vibrant packaging and rich, flavorful tomato contents.
MAGGI® Rich & Rustic Tomato Sauce 800g
For The Filling
  • 20ml vegetable oil
  • 150g yellow pepper, diced
  • 150g carrots, diced
  • 300g butternut squash, diced
  • 150g MAGGI Rich & Rustic Tomato Sauce
  • 10g ginger, peeled and finely grated
  • 50ml water
  • 200g sweetcorn
  • 2g ground coriander
  • 2g ground allspice
  • 5g fresh coriander, chopped
For The Pastry
  • 900g plain flour
  • 10g turmeric
  • 250g butter, diced
  • 100ml cold water
  • 100g eggs, beaten
Preparation
  • 1
    To make the filling: Heat the oil in a saucepan, then add the ginger and all the vegetables except the sweetcorn. Let them sweat for 10 minutes until they're just tender.
  • 2
    Add the MAGGI Rich & Rustic Tomato Sauce, water, and spices. Cook for another 5 minutes, allowing the flavours to come together.
  • 3
    Remove from the heat, add the sweetcorn, and let the mixture cool down.
  • 4
    To make the pastry: In a food processor, combine plain flour, turmeric, and diced butter. Blitz until the mixture looks like fine breadcrumbs.
  • 5
    Add the cold water in thirds and briefly process until it comes together as a dough.
  • 6
    Roll the dough into a ball, cover it with cling film, and let it chill for 30 minutes.
  • 7
    To make the patties: Preheat the oven to 180°C (350°F) .
  • 8
    Roll the pastry out to a thickness of ½cm and cut 8cm discs.
  • 9
    Spoon the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm border around the edge.
  • 10
    Brush the edges of the pastry lightly with beaten egg, then fold the free half of each disc over the filled half and seal by pressing down on the edges with a fork.
  • 11
    Brush the tops with the remaining beaten egg and bake for 20-25 minutes, or until the pastry is golden brown.

Serve these tasty patties with a spicy tomato, chilli and red onion salsa.

Typical Values

Per 100g

Per 3 patties

Reference Intake

% RI*

Energy

1606 kJ

383 kcal

2416 kJ

576 kcal

8400 kJ

2000 kcal

30%

Fat

16.3g

22.7g

70g

36%

of which: saturates

8.9g

12.8g

20g

70%

Carbohydrate

49.6g

78.2g

260g

30%

of which: sugars

3.3g

5.1g

90g

7%

Fibre

4.0g

5.3g

-

-

Protein

7.5g

12.0g

50g

24%
Sodium g 0.04g 0.06g 2.4g 3%

Salt

0.10g

0.15g

6g

3%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy  Fat Saturates Sugars Salt

2516 kJ

600 kcal

 25.5g 14.0g 5.9g 0.15g
30% 36% 70% 7% 3%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

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