DELICIOUS ROAST PUMPKIN AND SWEET POTATO PATTIES healthy vegan plant-based

Jamaican-style roast pumpkin & sweet potato patty easy tasty 100% vegan
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To make Jerk chicken patties, click on the link below:
   • Jerk Chicken Patties Jamaican-style  

To make home-salted saltfish patties, click on the link below:
   • JAMAICAN-STYLE SALTFISH PATTIES home-...  


INGREDIENTS:
(for the filling)
Peel & chop the following:
250g pumpkin or butternut squash; 1 medium white or orange sweet potato; 1 onion; 1 large tomato, 3 mushrooms.
A handful of washed spinach (callaloo and collard greens can be used but may need precooking);
50g of olive oil; ½ to 1 tablespoon of dry jerk seasoning; 2 tablespoons of ketchup; teaspoon each of salt & pepper

(for the pastry)
500g (4 cups) of plain or all-purpose flour;
250g of vegetable lard (Trex brand is good) or butter or margarine or a mixture;
1 heaped teaspoon of turmeric; 1 teaspoon of salt; 1 teaspoon of white sugar; 160ml cold water.

Method:

1. Preheat your oven to 200 degrees fan/220 conventional/425F
2. Place your prepared pumpkin, sweet potato, onion, tomato, mushrooms, salt, pepper and oil onto a large baking sheet and mix everything in together with your hands.
3. Cook for around 20 minutes until the root vegetables are cooked through. Be careful not to char some of the vegetables so cover with foil if necessary.
4. In a large bowl, add the spinach, ketchup and jerk seasoning. Then add the cooked vegetables on top and mix well. The heat will wilt the spinach. Cover and set aside. Now make the pastry.
5. Place your flour, turmeric, salt and sugar into a roomy bowl. Add your fat and, keeping the pieces of fat quite large, rub gently into the flour. Do not rub in finely. This is how you often make what is called flaky pastry or rough puff pastry.
6. Gradually add your water and mix in with a fork. You may not need all of the water and you may need a little more, depending on your flour. Then gently bring together with your hands until a ball of dough is formed.
7. Roll out your pastry into an oblong shape onto a floured board. Now fold one edge into the middle and then the other edge into the middle, to form an envelope. Turn your pastry around 90 degrees and repeat the process at least three times. This will help to create a flaky texture once cooked. Then leave the pastry to rest for 30 minutes.
8. When ready to bake your patties, heat the oven again. Roll out your pastry block to around a 4mm thickness – not too thin and not too thick. Using a small plate or saucer, cut out circles. In total, you should get 8-10, depending on the size of your saucer. You could also use a round biscuit/cookie cutter to make mini patties (they will look like empanadas).
9. Using a pastry brush, wet the edges of the pastry discs with water and fill with the filling. Do not overfill them! Seal the edges and prick the edges with a fork to seal them.
10. Bake in the oven for 15-20 minutes. Enjoy!