Golden vegetable patties
For the pastry
300g gram flour, plus extra for dusting ½ tsp xanthan gum
1 tsp ground turmeric ½ tsp fine sea salt 150g butter, chilled and diced 150ml cold water 1 egg, beaten, for glazing
For the filling
2 tbsp sunflower oil
1 small onion, finely diced
1 medium carrot, grated
1 small-medium sweet potato, peeled and grated
1 medium courgette grated
1 garlic clove, grated
1 tsp fresh root ginger, grated
½ red or green chilli, finely chopped 200g tinned chopped tomatoes
Flaked sea salt and freshly ground black pepper
● To make the pastry, put the flour, xanthan gum, turmeric and salt into a bowl. Add the butter and rub the mixture together with the tips of your fingers until it looks like coarse breadcrumbs.
● Add 150ml of cold water and combine until you have a ball of soft, slightly sticky dough, adding more water if required. The dough needs to be a little wet as this will absorb into the flour while resting.
● Cover in cling film and chill in the fridge while you make the filling.
● Heat the oil in a frying pan and sauté the onion for around 2 minutes, until it starts to soften.
● Add the rest of the vegetables and aromatics. Cook for about 8 minutes, until the vegetables are soft.
● Stir in the tinned tomatoes and season. Cook for 5 minutes, until thickened. Remove from the heat and let the filling cool.
● Heat the oven to 180°C/ 160°C fan/gas mark 4.
● Divide the pastry into 12 and roll into balls. On a lightly floured worktop, roll each one out into a circle 10cm in diameter and 5mm thick.
● Place a spoon of your cooled filling in the middle of each pastry circle. Brush around the outside with beaten egg and fold each circle in half. Press the edges together to seal and use a fork to crimp them. Brush the surface with the egg and put them on a baking tray.
● Bake for 20 minutes or until light golden brown. Cool for 10 minutes before eating.
Flexible tip
● Make it vegan. Use a plantbased butter for the pastry. As an alternative to the egg, use water to seal the patties and brush the tops with olive oil.