Caribbean Vegetable Patties

<p property="schema:prepTime">Prep: 20 minutes. Cook: 30-35 minutes</p><ol property="schema:cookingMethod"><li>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.</li><li>Transfer the drained vegetables to a large bowl and add the ginger, spring onions, sweetcorn, ground coriander, allspice, rich &amp; rustic tomato sauce, the vegetable liquid concentrate and the fresh coriander. Mix well until combined then set aside to cool.</li><li>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.</li><li>Preheat the oven to 180°C (fan oven 160°C).&nbsp; 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.</li><li>Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm border around the edge.</li><li>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.</li><li>Arrange the patties on the baking paper and&nbsp;brush the tops with the remaining beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown.</li></ol>

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