Rustie Lee’s curry patties
Rustie Lee is transporting your taste buds to the Caribbean with her answer to the classic Cornish pasty. This Jamaican comfort classic is perfectly spiced to warm you up this autumn.
Rustie Lee’s Rough Puff Pastry
Makes enough pastry for 12 patties
Ingredients
500g plain flour2 tsp salt500g butter, cold and cut into medium sized cubes 300ml cold water
Method
1. Mix the flour and salt together.
2. Lightly blend the cold, cubed butter into the flour using a fork - you should still have visible chunks of butter, as they will help create the flaky layers.
3. Gradually mix about 200ml of cold water into the flour and butter mixture, stirring with a fork until the dough starts to come together. Using your hands mould the dough together - the dough should be slightly sticky but not too wet. Add more water if necessary, a tbsp at a time.
4. Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle. Don’t worry if it looks messy at this stage. Wrap the dough in plastic wrap and refrigerate for about 20-30 minutes to firm up.
5. After chilling, roll the dough into a long rectangle, about 1 cm thick. Fold the top third of the dough down towards the centre, and then fold the bottom third up over it (like folding a letter). Rotate the dough 90 degrees, roll it out again into a long rectangle, and repeat the folding process.
6. Chill the dough for 20 minutes, then repeat the rolling and folding process 3 more times (for a total of 4 turns). After the final fold, chill the dough for at least 30 minutes before using.
Rustie’s top tips:
- Make sure the batter stays cold throughout the process. If it starts to melt, pop the dough back in the fridge.
- You can freeze the rough puff pastry for later use, just thaw it in the fridge.
Rustie Lee’s Lamb Curry Patties
Makes 12
Ingredients
2 tbsp olive oil500g minced Lamb1 tsp salt1 medium onion, chopped2 cloves garlic, chopped2 tsp thyme1 - 2 tsp finely chopped Scotch bonnet pepper1 tsp black pepper2 tbsp mild curry powder1½ tbsp tomato purée6 oz water2 tbsp plain flour (dissolved in 4 tbsp water to thicken)1 block rough puff pastry1 whole egg, whisked with 2 tsp cold water for the egg wash
Method
1. Heat the oil in a large pan then add the lamb mince and fry for a few minutes until it starts to brown.
2. Add the salt, onion, garlic, thyme, Scotch bonnet pepper and cook for another few minutes.
3. Add the black pepper, curry powder, and chilli pepper and stir well.
4. Stir in the tomato purée and water and cook for a further 4-5 minutes.
5. Add the flour and water mixture to the meat mixture and cook for another 2-3 minutes until thickened.
6. Take the filling off the heat and allow it to cool completely.
7. To make the patties, preheat the oven to 180C . Roll out the puff pastry to about 4mm thick and cut into circles using a saucer or a round cutter, about 14cm diameter. Place about 1½ tbsp of the cooled filling in the centre of each pastry round.
8. Brush half the edge of each pastry circle with the egg wash. Fold over the pastry, seal the edges with a fork, and brush the top with more egg wash.9. Bake the patties for 30-35 minutes, or until golden brown. Enjoy and serve with a salad.
Rustie Lee’s Vegetable Curry Patties
Makes 12
Ingredients
300ml vegetable stock½ sweet potato, peeled and diced137g pumpkin, peeled and diced½ onion, chopped1 clove garlic, chopped1 -2 tsp finely chopped Scotch bonnet pepper172g Savoy cabbage, chopped1 tsp thyme leaves200g tinned tomatoes4 tsp curry powder50g sweetcorn or garden peas1 tbsp plain flour1 block rough puff pastry 1 whole egg, whisked with 2 tsp cold water for the egg wash
Method
1. Bring the vegetable stock to the boil in a large pan. Add the diced sweet potato and pumpkin and bring to a boil. Cook for about 10-12 minutes, or until tender.
2. Add the onion, garlic, Scotch bonnet pepper, cabbage and thyme to the pot and cook for another 5-7 minutes, stirring occasionally, until the cabbage softens.
3. Pour in the tomatoes and break them down slightly with a spoon, then add the curry powder and corn or peas then stir and simmer for 5 minutes. Add salt and pepper to taste.
4. Mix together the plain flour and 2 tbsp of cold water. Gradually pour this into the vegetable mixture, stirring constantly. Cook for an additional 3-4 minutes until the mixture thickens.
5. Remove from heat and allow the mixture to cool completely before using it as a filling for the patties.
6. To make the patties, preheat the oven to 180C . Roll out the puff pastry to about 4mm thick and cut into circles using a saucer or a round cutter, about 14cm diameter. Place about 1½ tbsp of the cooled filling in the centre of each pastry round.
7. Brush half the edge of each pastry circle with the egg wash. Fold over the pastry, seal the edges with a fork, and brush the top with more egg wash.
8. Bake the patties for 25-30 minutes, or until golden brown. Enjoy and serve with a salad.