Bring the flavors of Jamaica to your kitchen with these delectable Callaloo/Veggie Patties. Encased in a flaky, buttery pastry, the vegetable filling is seasoned to perfection, offering a delicious and healthy twist on a Jamaican classic. Perfect for any meal or snack!
Patty Dough Ingredients
5 cups cold all-purpose flour
1 stick cold butter
1/2 tsp salt
2 tbsp brown sugar
4 pinches egg powder (for a deep orange color)
1 3/4 cups iced cold water (add gradually until the dough is formed, may need an extra tbsp)
14 tbsp vegetable shortening (use gradually in between folds)
Callaloo/Veggie Filling Ingredients
Callaloo (or substitute with similar vegetables like spinach)
Cabbage
Carrots
Escallion (scallion)
Thyme
Bell peppers
Scotch bonnet pepper
Onions
Tomatoes
Black pepper
Vegetable seasoning
Instructions
Prepare the Patty Dough:
In a large bowl, combine the cold flour, salt, brown sugar, and egg powder.
Cut the cold butter into small pieces and add to the flour mixture.
Using a pastry cutter or your hands, mix until the butter is well incorporated and the mixture resembles coarse crumbs.
Gradually add the iced cold water and mix until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Callaloo/Veggie Filling:
Chop the callaloo (or spinach), cabbage, carrots, escallion, bell peppers, onions, and tomatoes.
In a large pan, heat a little oil over medium heat.
Add the onions and escallion, sauté until they are soft.
Add the bell peppers, carrots, and cabbage, cooking for a few minutes until they start to soften.
Add the chopped callaloo (or spinach) and tomatoes.
Season with thyme, scotch bonnet pepper, black pepper, and vegetable seasoning.
Cook until all the vegetables are tender. Remove from heat and let cool.
Roll and Layer the Dough:
On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
Dot the surface with pieces of the cold vegetable shortening.
Fold the dough over itself in thirds, like folding a letter.
Roll out the dough again to 1/4-inch thickness, dot with shortening, and fold. Repeat this process 2-3 times for extra flakiness.
After the final fold, wrap the dough in plastic wrap and refrigerate for another 30 minutes.
Assemble the Patties:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Cut the dough into circles using a cookie cutter or a glass.
Place a spoonful of the callaloo/veggie mixture in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork or use a ravioli cutter to seal.
Repeat the process until all the dough and filling are used.
Place the patties on the prepared baking sheet and brush the tops with a little water or egg wash for a golden finish.
Bake:
Bake the patties in the preheated oven for 25-30 minutes or until they are golden brown and flaky.
Remove from the oven and let them cool slightly before serving.
Conclusion
Enjoy a bite of Jamaica with these flaky, savory Callaloo/Veggie Patties. The combination of vibrant vegetables and perfectly seasoned filling makes these patties a delightful treat. Perfect for sharing or enjoying on your own, they bring a taste of the Caribbean to any table!
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