Jamaican Veggie Patties

🛒 Ingredients

• All-purpose flour 40 g · 146 kcal
• Vegetable shortening 18 g · 159 kcal
• Cold water 25 g · 0 kcal
• Turmeric powder 1 g · 2 kcal
• Curry powder 2 g · 7 kcal
• Potato 35 g · 27 kcal
• Carrots 20 g · 8 kcal
• Frozen mixed peas and corn 25 g · 20 kcal
• Bell pepper 25 g · 8 kcal
• Onion 15 g · 6 kcal
• Garlic 2 g · 2 kcal
• Vegetable oil 5 g · 44 kcal
• Dried thyme 1 g · 0 kcal
• Allspice 1 g · 0 kcal
• Scotch bonnet pepper 1 g · 0 kcal
• Vegetable broth 20 g · 2 kcal
• Breadcrumbs 5 g · 20 kcal

👨‍🍳 Instructions

1. For the dough, combine flour, turmeric, 0.5g curry powder, and a pinch of salt in a large bowl. Cut in the cold vegetable shortening until the mixture resembles coarse crumbs.
2. Gradually add cold water, 1 tablespoon at a time, mixing until a cohesive dough forms. Knead lightly, then wrap in plastic wrap and refrigerate for at least 30 minutes.
3. For the filling, heat vegetable oil in a pan over medium heat. Sauté diced onion and garlic until softened.
4. Add diced potatoes, carrots, Scotch bonnet pepper, 1.5g curry powder, thyme, and allspice. Cook for 5-7 minutes, stirring occasionally.
5. Pour in vegetable broth, bring to a simmer, then reduce heat and cook until vegetables are tender. Stir in frozen peas and corn, breadcrumbs, 1g brown sugar, black pepper, and 1.5g salt. Cool the filling completely.
6. Preheat oven to 200°C (400°F). On a lightly floured surface, roll out the chilled dough into a 2mm thick circle, about 18-20 cm in diameter.
7. Place half of the cooled filling on one side of the dough circle, leaving a border. Fold the other half of the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal.
8. Place the patty on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and flaky. Serve warm.