Sunny Veg and Smoked Fish and Lime Patties
Patties are great Caribbean street food, a meal encased in delicious pastry. Here Levi Roots shares his recipes for two different versions, Sunny Veg and Smoked Fish and Lime Patties!
Ingredients
- 1 Yellow pepper, deseeded and cut into 1cm (1/2in) dice
- 150 g Carrots, cut into 1cm (1/2in) dice
- 300 g Butternut squash, peeled, deseeded and cut into 1cm (1/2in) dice
- 4 tbsp Chopped fresh coriander leaves
- 4 Spring onions, finely chopped
- 200 g Can sweetcorn, drained
- 100 g Orange cheese (such as Double Gloucester), grated
- 2 tbsp Salt
- 1 handful of Patty Pastry
For the Patty Pastry
- 225g plain flour
- 1 ½ tsp ground turmeric
- Pinch of salt
- 115g cold butter cut into small cubes
- ½ egg lightly beaten to glaze
Smoked fish and lime patties
- 300ml milk
- 250g smoked haddock
- 50g butter
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 1tbsp plain white flour
- ½ red chilli deseeded
- 70g frozen peas
- 1 lime to zest
Method
Sunny Veg Patties
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Put the pepper, carrots and squash in a saucepan with a small amount of just-boiled water. Cover and cook for 4 minutes. Drain, put in a bowl and mix with all the other ingredients, except the pastry and beaten egg. Leave to cool completely.
- Cut the pastry into 6 or 8 pieces, depending on whether you want larger or smaller patties. Roll the first piece out into a large circle, with the pastry about ½cm (¼in) thick. Put an eighth of the filling (or a sixth, if making 6 patties) on one side of the pastry, leaving about 1cm (½in) around the edge. Brush the edge with some of the egg glaze. Fold the other half of the pastry circle over the filled half and press the edges together to seal, using a fork to crimp the edges.
- Brush the patties with the remaining beaten egg glaze, place on a baking sheet lined with greaseproof paper and cook in the oven for 25 minutes or until nice and golden on the outside as well as on the inside.
Pattie pastry
For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers. Add 4-5 tbsp cold water, mixing quickly with a knife until the pastry comes together. Roll into a ball, wrap in cling film and chill for 30 minutes
Smoked Fish and Lime Patties
- Put the milk and haddock into a wide pan and bring to a simmer, poach for 5 minutes, remove the fish from the pan (keep the milk) and flake, discarding any skin and bones.
- Melt the butter in a frying pan and in it gently cook the onion and garlic until soft, sprinkle on the flour and stir for a minute or two. Add the warm milk gradually stirring after each addition to get a smooth sauce. Stir in the chilli and peas, add lime zest to taste, gently fold in the cooked fish and leave to cool completely.
- Cut the pastry into 3 or 4 pieces, depending on whether you want larger or smaller patties, roll the first piece out into a large oval about ½ cm thick. Put a quarter of the filling (or 3rd if you’re making larger patties) in the middle, leaving about 4cm around the edge. Brush the edge with water, fold the pastry over the lengthways and use a fork to crimp the edges.
- Prick the patties with a fork, brush with the beaten eggs and cook in the preheated over for 25 minutes or until nice and golden brown.
Ingredients
- 1 Yellow pepper, deseeded and cut into 1cm (1/2in) dice
- 150 g Carrots, cut into 1cm (1/2in) dice
- 300 g Butternut squash, peeled, deseeded and cut into 1cm (1/2in) dice
- 4 tbsp Chopped fresh coriander leaves
- 4 Spring onions, finely chopped
- 200 g Can sweetcorn, drained
- 100 g Orange cheese (such as Double Gloucester), grated
- 2 tbsp Salt
- 1 handful of Patty Pastry
For the Patty Pastry
- 225g plain flour
- 1 ½ tsp ground turmeric
- Pinch of salt
- 115g cold butter cut into small cubes
- ½ egg lightly beaten to glaze
Smoked fish and lime patties
- 300ml milk
- 250g smoked haddock
- 50g butter
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 1tbsp plain white flour
- ½ red chilli deseeded
- 70g frozen peas
- 1 lime to zest
Method
Sunny Veg Patties
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Put the pepper, carrots and squash in a saucepan with a small amount of just-boiled water. Cover and cook for 4 minutes. Drain, put in a bowl and mix with all the other ingredients, except the pastry and beaten egg. Leave to cool completely.
- Cut the pastry into 6 or 8 pieces, depending on whether you want larger or smaller patties. Roll the first piece out into a large circle, with the pastry about ½cm (¼in) thick. Put an eighth of the filling (or a sixth, if making 6 patties) on one side of the pastry, leaving about 1cm (½in) around the edge. Brush the edge with some of the egg glaze. Fold the other half of the pastry circle over the filled half and press the edges together to seal, using a fork to crimp the edges.
- Brush the patties with the remaining beaten egg glaze, place on a baking sheet lined with greaseproof paper and cook in the oven for 25 minutes or until nice and golden on the outside as well as on the inside.
Pattie pastry
For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers. Add 4-5 tbsp cold water, mixing quickly with a knife until the pastry comes together. Roll into a ball, wrap in cling film and chill for 30 minutes
Smoked Fish and Lime Patties
- Put the milk and haddock into a wide pan and bring to a simmer, poach for 5 minutes, remove the fish from the pan (keep the milk) and flake, discarding any skin and bones.
- Melt the butter in a frying pan and in it gently cook the onion and garlic until soft, sprinkle on the flour and stir for a minute or two. Add the warm milk gradually stirring after each addition to get a smooth sauce. Stir in the chilli and peas, add lime zest to taste, gently fold in the cooked fish and leave to cool completely.
- Cut the pastry into 3 or 4 pieces, depending on whether you want larger or smaller patties, roll the first piece out into a large oval about ½ cm thick. Put a quarter of the filling (or 3rd if you’re making larger patties) in the middle, leaving about 4cm around the edge. Brush the edge with water, fold the pastry over the lengthways and use a fork to crimp the edges.
- Prick the patties with a fork, brush with the beaten eggs and cook in the preheated over for 25 minutes or until nice and golden brown.
