Delicious, flaky patties filled with spicy mixed vegetables.
For the filling: Add oil to pot and heat up. Add onions, garlic and ginger to the pan and cook for two minutes until it starts to colour. Add the potatoes and carrots and stir. When the potatoes are cooked through, add thyme, paprika, allspice, curry powder, salt, black pepper and scotch bonnet pepper and cook for a further 3 to 5 minutes. Add the peas and sweetcorn, plus some of the sweetcorn water. Add a splash of water and squeeze of lemon juice, and simmer for 5 minutes. Once cooked, remove from the pot and allow the mixture to cool. You can make the filling in advance the day before and make the pastry on the day.
For the pastry: add the flour to a large bowl. Add salt and turmeric. Grate the frozen butter into the flour and crumble in with your fingers until combined with no large lumps. Add the cold water and knead by hand for about 5 minutes to make a dough. This method creates a flaky pastry when the patties are baked.
Roll out the pastry on a lightly floured board until about 2-3mm thick. Using a 10.5cm diameter mug/cup, cut out circles from the pastry. You should get 7 circles from the pastry. Place approximately 1 tbsp of the cooled mixture in the centre of the circle and fold over, pressing the edges of the pastry together to create a half-moon shape. Press a fork over the edges to seal in the filling.
Pre-heat the oven to 180 C. Lay out the patties on a foil-lined, lightly oiled baking tray. Brush pastries with beaten egg and bake in the oven for 20-25 minutes.