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.

Makes: 2

Equipment

You will need:

23cm plate or bottom of a 23cm cake tin

Baking sheet lined with baking paper

Cake-decorating paintbrush

Ingredients

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

Method

• 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.