Caribbean Vegetable Patties

Prep: 20 minutes. Cook: 30-35 minutes

1. Place the peppers, carrots and butternut squash into a large pan with just enough boiling water to cover. Cover with a lid and cook for 5-6 minutes until the vegetables are just tender. Drain well.
2. Transfer the drained vegetables to a large bowl and add the ginger, spring onions, sweetcorn, ground coriander, allspice, rich & rustic tomato sauce, the vegetable liquid concentrate and the fresh coriander. Mix well until combined then set aside to cool.
3. Put the flour and turmeric into a food processor with the butter and blitz until the mixture resembles fine breadcrumbs. Add the water a tablespoon at a time, briefly processing between each spoonful until it comes together as a dough. You may not need to use all of the water. Roll dough into a ball, cover with cling film and chill for 30 minutes.
4. Preheat the oven to 180°C (fan oven 160°C).  Line 2 baking sheets with baking paper. When the pastry has chilled, lightly dust a clean work surface with flour and roll the pastry out to ½cm thickness. Cut 30 x 8cm discs of pastry using a cookie cutter.
5. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm border around the edge.
6. Brush the edges of the pastry lightly with a 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.
7. Arrange the patties on the baking paper and brush the tops with the remaining beaten egg. 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.