Jamaican Vegetable Patties (Turmeric Pastry)

Turmeric pastry

• 300 g Plain flour
• 1 ½ tsp Ground turmeric
• 1 tsp Fine sea salt
• 150 g Unsalted butter, cold
• 120 ml Water, cold

Vegetable filling

• 20 g Unsalted butter
• 4 Spring onion
• 2 medium Carrot
• 300 g Green cabbage
• 6 sprigs Fresh thyme
• 1 Red chili pepper
• ½ tsp Allspice
• ½ tsp Black pepper
• ½ tsp Fine sea salt

1. Put the flour, turmeric and salt in a mixing bowl and whisk to combine. Rub in the cold butter until the mixture looks like coarse crumbs with a few pea-sized pieces left.
2. Add the cold water and mix just until a dough forms; do not overwork it. Shape into a flat disc, cover, and chill for 30 minutes so the pastry stays flaky.
3. Meanwhile, slice the spring onions, grate the carrot, and finely shred the cabbage. Strip the thyme leaves from the sprigs and finely chop the red chilli, removing the seeds if you want less heat.
4. Melt the butter in a frying pan over medium heat. Cook the spring onions for 1 minute, then add the carrot and cabbage and cook for 6 to 8 minutes until softened but not wet.
5. Stir in the thyme, chilli, allspice, black pepper and salt, and cook for 1 minute until fragrant. Tip the filling onto a plate and cool for 10 minutes so it does not melt the pastry.
6. Heat the oven to 200°C (390°F) and set a baking tray inside to heat. On a lightly floured surface, roll the chilled dough to about 3 mm thick and cut into 12 cm rounds.
7. Divide the cooled filling between the rounds, keeping it to one side of each circle. Fold over to make half-moons, press the edges firmly to seal, then crimp with a fork.
8. Arrange the patties on the hot tray and bake for 22 to 26 minutes until crisp and deeply golden. Cool for 5 minutes before serving warm.

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