Goats cheese patties

These veggie-filled Jamaican-style 'pasties' from Levi Roots make a great family meal for 4, or fantastic packed lunch or picnic
By Levi Roots
Goats cheese patties
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 1 hour chilling
  • Effort: easy

Ingredients

For the pastry

  • 225 g plain flour, plus extra for dusting
  • 1 1/2 tsp ground turmeric
  • 110 g cold butter, diced
  • 1 small egg, lightly beaten, to glaze

For the filling

  • 200 g (peeled weight) pumpkin or squash, diced
  • 1 medium carrot, diced
  • 75 g (drained weight) canned sweetcorn
  • 50 g goats' cheese, crumbled or roughly chopped
  • 2 spring onions, finely chopped
  • 2 tbsp chopped coriander, leaves

Method

1. For the pastry: put the flour, turmeric and sea salt into a mixing bowl and rub in the butter with your fingers. Add 4-5 tablespoons of cold water, mixing quickly but lightly with a knife until the pastry just comes together. Roll into a ball, wrap in cling film and chill in the fridge for 30 minutes.

2. Preheat the oven to 200C/180C fan/gas 6.

3. For the filling: put the pumpkin and carrot into a saucepan, barely cover with boiling water then put on a lid and boil over a high heat for 5 minutes. Drain, place in a bowl and mix with the remaining filling ingredients. Season with sea salt.

4. Remove the pastry dough from the fridge and cut into 4 even sized pieces. Roll out the dough pieces on a lightly floured surface to make 4 large rounds (about 15cm in diameter) the thickness of a pound coin.

5. Divide the filling equally among the 4 pieces of dough, placing it on one half of each round, leaving a 1 centimetre border around the edge. Lightly brush the edges of the dough with water then fold the empty halves over the filling to make a half moon shape. Use a fork to crimp the edges together to seal.

6. Prick the patties a couple of times with a fork to make steam holes then brush with the beaten egg and place on a baking tray. Cook in the oven for 25 minutes, or until golden on the outside and cooked through. Serve hot, warm or at room temperature.

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