Sweet potato lentil curry patty/How To Make Jamaica vegetable patty recipe / easy Jamaican patty

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content while cornmeal is often less expensive.

vegetable shortening

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat alternative, while butter can be cheaper and adds flavor.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are healthier, while frozen options are often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Measure out 340 grams of plain flour and add 1 teaspoon of salt.

Mix in 5 tablespoons of ground turmeric and 1 tablespoon of curry powder into the flour.

Chop cold butter into pieces and add it to the flour mixture, pinching it in until combined.

Add cold water gradually until the mixture forms a dough, then cover and refrigerate for a couple of hours.

Peel and chop 1 medium-sized sweet potato into small cubes.

Chop 3 cloves of garlic and 1 medium-sized onion finely.

Chop half of a scotch bonnet pepper, leaving in 3 or 4 seeds for heat.

Heat 2 tablespoons of oil in a skillet and fry the chopped onions until soft.

Add the chopped scotch bonnet pepper and garlic to the skillet and cook on low heat.

Add 0.5 teaspoon of ground cumin, 0.5 teaspoon of garam masala, a pinch of turmeric, and 1 tablespoon of curry powder to the skillet.

Stir in the chopped sweet potato and coat it with the spices.

Add 103 grams of washed dried split red lentils and stir well.

Add 3 tablespoons of chopped tomatoes and finely chopped half of one red and one green bell pepper.

Mix 1 veggie stock cube with 350 milliliters of boiling water and add to the skillet, then cover and cook.

Check the mixture after 5 minutes, adding more boiling water if it dries out.

After 35 minutes, check that the sweet potatoes are soft and adjust seasoning as needed, then remove from heat and let cool.

Flour the surface and rolling pin heavily, then cut the pastry dough into smaller pieces for easier rolling.

Preheat the oven to 180°C and line baking trays with greaseproof paper.

Roll out the pastry and brush the edges with beaten egg to seal.

Use a fork to press down and seal the edges, then pierce three air holes in the top of each pastry.

Continue until all pastry is used, then brush the tops with beaten egg.

Bake in the oven at 180°C for 20 to 25 minutes until cooked through.

Cooking Techniques

Equipment Needed

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Dietary

Allergens