Looking for a plant-based pumpkin recipe for this Autumn? This recipe is an autumnal spin on one of my childhood favourites, the Jamaican patty. It is full of flavour and it is a relatively easy recipe. They can be eaten for lunch or as a convenient snack. One thing is for sure, it is a dish that will impress anyone who has never had Caribbean cuisine.
Prep time: 30 mins Cook time: 30mins Serves: 12
- 2 1/2 (320g) cups of sieved flour.
- 1 tsp salt.
- 1 tbs curry powder.
- 1/2 tsp turmeric.
- 150g plant-based butter
- 1 tbsp rapeseed or sunflower oil
- 150ml water (add slowly may need less or more).
- Pumpkin 300g
- Peas 50g
- 2 tsp curry powder
- 1 tbsp of All-purpose seasoning. (If you have all-purpose seasoning then ignore the spices below.)
- 1 tsp thyme
- Salt to taste
- 1tsp oregano
- 1 tsp paprika
- 1/3 tsp cinnamon
- 1 tsp parsley
- 1tsp garlic powder
- 1/3 cayenne pepper (optional)
- Pinch of nutmeg
- 1 tsp brown sugar
- 3 tbs soy sauce
- 100 ml veg stock or water
- Vegan mincemeat 200g
- Black lentils 70g (optional)
- corn starch mixed with 2 tbsp water
- 2 large spring onions
- Put the flour into a bowl and add the curry powder, turmeric and salt. Mix it until all of the spices have combined.
- Then, cut the butter into cubes. Add the cubed butter and tablespoon of oil into the flour mix. Mix the flour with your hands, allow the dough to become flakey.
- Now, slowly add the water to the flour and butter, firm mix it as you would bread dough. Add more water if more is needed. Once it is kneaded to cohesion wrap it and leave it in the fridge.
- Dice the pumpkin into small pieces approximately the size of the tip of your pinky. Add the pumpkin into a pot of salted water, bring it to a boil and let it simmer for 5-7 minutes.
- Whilst the pumpkin simmers, combine all the spices and seasonings into a small bowl, this is to make an all-purpose style seasoning. Ignore this step if you have all-purpose seasoning.
- Heat up a deep pan on medium heat with some oil, once the pan is heated add the spring onions and sautee them for a minute before adding the mince, pumpkin, defrosted peas and lentils.
- Salt the mix then add the spices and sugar.
- Stir the mixture and taste it, adjust the seasoning according to your preference. Now will be a good time to heat the oven to 190c or 375F.
- Add the soy sauce and vegetable stock to the pan, allow the mixture to produce some sauce. Once it is well incorporated, lower the heat and stir in the corn starch slurry. This will work as a thickening agent.
- Now set the filling aside and prepare the dough by rolling it out into the thickness off a two-pound coin. After, cut the dough circles using a small bowl or a knife.
- Now, add 1-2 tbsp of the filling (depending on the circumference of the dough). Fold them into crescent shapes and pinch the edges together. Tip: Add a finger dab of water to the edges if you find it is too dry from the flour. Then, use a fork to squish the outer sides (this will make it look pretty and help it stay sealed.
- Now, place the patties on a baking tray that has been prepped with baking paper. Place it into the middle of the 190c preheated oven. Let them cook for 30 minutes, you may want to check on them at 20 minutes just to be safe.