Golden vegetable pasties

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Golden vegetable pasties

Suitable for vegans
Category Main course
Makes 6 pasties
Preparation 30 mins _ chilling
Cooking 30 mins

Rating: Rated 0 / 5 (0 ratings)

Perfect for picnics and packed lunches, these golden pastries are our take on a Jamaican patty, made with a light turmeric-coloured flaky pastry and filled with a spicy mix of lentils, peppers and potato.
GO VEGAN: For a delicious vegan pastry, try Rachel's recommended Tomor margarine.
Serve with avocado salsa.

Ingredients

  • For the flaky pastry: 250g plain flour
  • 1 tsp mild curry powder
  • 200g very cold unsalted butter or hard vegan margarine, such as Tomor
  • 125ml ice-cold water
  • 1 tsp ground turmeric or 20g fresh turmeric, peeled and grated
  • 2 tbsp sunflower oil
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • 2 yellow peppers, deseeded and cut into 1cm chunks
  • sea salt and black pepper
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 2 tsp white wine vinegar
  • For the filling: 75g red lentils
  • 1 large potato, peeled and cut into 1cm cubes
  • 1 onion, chopped
  • 1 red chilli, finely chopped or a pinch of dried chilli flakes
  • 1/2 tsp ground allspice, 1/4 tsp ground nutmeg
  • juice of ½ lemon
  • avocado salsa, to serve (see recipe in description)

Method

Stage 1

First make the flaky pastry. Measure the flour, spices and salt into a mixing bowl. Grate the butter or vegan margarine into the flour using the larger holes on the grater, and distribute it through the flour with a knife.
Mix the vinegar with the cold water and, working quickly, pour into the flour, using the knife to stir through and bring the mixture together into a ball. Add a tablespoon or two more water if the dough is not coming together easily. It is very important to work for as short a time as possible so that the butter or margarine stays as separate flakes through the dough. Shape into a flat disc, wrap in cling film and place in the fridge to rest for 30 minutes.

Stage 2

Meanwhile, make the filling. Cook the lentils with half the turmeric until tender, then drain and set aside. Boil the potato for 10 minutes until tender but not mushy, then drain and set aside.
Heat the oil in a large frying pan and gently fry the onion until soft but not brown. Add the garlic and chilli and cook for 1 minute. Add the remaining turmeric and spices and cook for a minute more before stirring in the yellow pepper, continuing to cook until just soft.

Stage 3

Add the lentils and potato to the onion, plus 50ml water. Simmer over a low heat
for 5 minutes until the sauce is thick. Add 1 tablespoon of the lemon juice and season with salt and pepper. Taste and adjust the lemon juice, if necessary. Remove from the heat and, using a potato masher, lightly crush about half of the mix. Stir well, taste again to check the seasoning and allow to cool.
Lightly flour the worktop and roll the pastry in one direction to a rough rectangle about 1cm thick. Fold into thirds, letter-style, so there are three layers, then wrap and chill in the fridge once more for 15 minutes. Take out the pastry and roll out as before, then fold, wrap and chill for a further 15 minutes.

Stage 4

Preheat the oven to 200C/fan 180C/gas 6. Roll out the pastry to about 0.5cm thick and use an upturned bowl or plate to cut out six circles 15cm in diameter. Place a large spoonful of filling on one half of each pastry circle. Brush the edges with a little water and fold the pastry over the filling to make a half-moon crescent shape. Press the edges to seal, using a fork to also create a pattern, and pierce the tops a few times to allow steam to escape during baking.

Stage 5

Place the patties onto a parchment-lined baking tray and brush each one with a little oil to glaze. Bake for 25–30 minutes until golden and crisp, checking the bases to ensure they are baked thoroughly. Best eaten warm with avocado salsa or a spicy relish.

Stage 6

Cook's tip: For a speedy shortcut, use a 500g pack of ready-made puff or shortcrust pastry. Vary the vegetable filling by using any cooked seasonal vegetables, such as sweet potatoes, squash, courgettes, peas, spinach or kale. Instead of the red lentils, you could use a tin of any other pulses.

Photos

Golden vegetable pasties

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 590g
  • Fat: 37.9g
  • Saturated fat: 19.2g
  • Protein: 9.8g
  • Carbohydrates: 53.2g
  • Sugars: 5.6g
  • Fibre: 7g
  • Salt: 1.3g

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