Main Starter

Caribbean Vegetable Patties

Tasty pockets of Caribbean curry. They can be eaten hot or cold making them versatile for any occasion from school lunch through to buffets and grab and go.
  • 0:55 TIME
  • 10 portions

INGREDIENTS

For The Filling

1 yellow pepper, deseeded, cored and finely chopped 

300g butternut squash, peeled and seeds removed, finely diced 

10g root ginger, peeled and finely grated 

200g sweetcorn kernels, thawed if frozen 

½tsp ground coriander 

½tsp ground allspice

150ml MAGGI Rich & Rustic Tomato Sauce 

1tbsp CHEF Vegetable Liquid Concentrate 

5g fresh coriander, chopped

For The Pastry

900g plain flour 

6tsp turmeric 

230g butter, cubed 

8-10tbsp cold water 

2 eggs, lightly beaten

METHOD

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.

CHEF’S TIP

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

NUTRITION INFORMATION

Typical Values

Per 100g

Per 3 patties

Reference Intake

% RI*

Energy

1214 kJ

289 kcal

2416 kJ

576 kcal

8400 kJ

2000 kcal

29%

Fat

11.4g

22.7g

70g

32%

of which: saturates

6.4g

12.8g

20g

64%

Carbohydrate

39.3g

78.2g

260g

30%

of which: sugars

2.6g

5.1g

90g

6%

Fibre

2.7g

5.3g

-

-

Protein

6.0g

12.0g

50g

24%

Salt

0.42g

0.84g

6g

14%

 

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

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