These Caribbean patties are stuffed to the rafters with vegetables that are spiced with a homemade jerk seasoning. Use the attached template to create game controller decorations that will take your patties to the next level.
You will need:
23cm plate or bottom of a 23cm cake tin
Baking sheet lined with baking paper
For the pastry:
- 200g plain flour, plus extra for dusting
- 1 tsp ground turmeric
- Pinch of fine salt
- 125g unsalted butter, frozen
- 1 egg, beaten, to glaze
For the jerk seasoning:
- 1½ tsp cayenne pepper
- ½ tsp hot smoked paprika
- ½ tsp ground allspice
- ½ tsp chilli flakes
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp light brown soft sugar
- 1 tsp fine salt
- ¼ tsp freshly ground black pepper
For the filling:
- 25g block creamed coconut, grated
- 1 tbsp tomato purée
- 20g frozen peas, defrosted
- 20g sweetcorn
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ small red chili, deseeded and finely chopped
- 2 spring onions, finely sliced
- 1 small carrot (about 30g), finely chopped into 7.5mm dice
- 100g sweet potato, finely chopped into 7.5mm dice
- 1 tbsp jerk seasoning
For the coconut and lime dipping sauce:
- 50g coconut cream
- 125g soured cream
- 1 tbsp lime juice
- 1 tbsp jerk seasoning
- 1 tbsp runny honey
- Step 1
Heat the oven to 200°C/180°C fan/400°F/Gas 6.
- Step 2
Make the pastry. Tip the flour into a bowl and stir in the turmeric and salt.
- Step 3
Grate the frozen butter into the bowl and lightly toss it around with a table knife to coat the butter in flour.
- Step 4
Gradually add 4–5 tablespoons of cold water, stirring until the mixture comes together to form a dough. Bring the dough together into a ball, then wrap it and chill it in the fridge while you make the filling.
- Step 5
For the jerk seasoning, mix all the ingredients together in a small bowl and set aside.
- Step 6
Make the filling. Tip the coconut into a medium bowl. Add the tomato purée, peas, sweetcorn, ginger paste, garlic paste, chilli, spring onions, carrot, sweet potato and 1 tablespoon of the jerk seasoning. Mix well together and set aside.
- Step 7
Divide the chilled pastry in half and roll one piece out on a lightly floured surface slightly larger than a 23cm circle. Using a plate or the bottom of a cake tin as guide, cut the pastry into a neat 23cm circle. Repeat with remaining pastry so that you have two circles of the same size. Reserve the trimmings.
- Step 8
Divide the filling between the pastry circles, spooning it onto one half of the pastry and leaving a 1cm border around the edge. Leave the other half clear. Brush the border with water, then fold the empty half of pastry over the filling to form a patty. Repeat for the second pastry circle and filling. Seal both patties with a fork, then place them on the lined baking sheet.
- Step 9
Roll out the trimmings and, using the template provided, cut out two sets of game-controller buttons. Paint one set with the diluted red food colouring and one set with the diluted blue food colouring.
- Step 10
Glaze the patties with the beaten egg, then stick the game-controller buttons on to each patty, using the diagram as a guide. Bake for 25–30 minutes, until crisp, golden and cooked through.
- Step 11
Meanwhile, make the coconut lime dipping sauce. Mix all the ingredients together in a small bowl and serve with the patties.