Golden vegetable patties
MAKES 12 INGREDIENTS 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
Sea salt and black pepper 1
To make the pastry, put the flour, xanthan gum, turmeric and salt into a bowl. Add the butter and rub the mixture together until it looks like coarse breadcrumbs.
2
Add 150ml cold water and combine until you have a ball of soft, slightly sticky dough. It 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.
3
Heat the oil in a frying pan and sauté the onion for 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.
4
Stir in the tomatoes, and season. Cook for 5 minutes until thickened. Remove from the heat and let the filling cool. 5
Heat the oven to 180°C/160°C fan/gas 4.
6
Divide the pastry into 12 and roll into balls. On a floured worktop, roll each one out into a circle about 10cm in diameter and 5mm thick.
7
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. Brush the surface with the egg and put them on a baking tray.
8
Bake for 20 minutes or until light golden brown. Allow to cool before eating.
Flexible tip
Make it vegan. Use a plantbased butter for the pastry. As an alternative for the egg, use water to seal the patties and brush the tops with oil.