If anyone knows how to bring eggy greatness to your shambolic attempts at Caribbean food, it's the Dragon's Den success story.
Makes 6-8
- 1 yellow pepper, deseeded and cut into 1cm (1⁄2in) dice
- 150g (51⁄2oz) carrots, cut into 1cm (1⁄2in) dice
- 300g (101⁄2oz) butternut squash, peeled, deseeded and cut into 1cm (1⁄2in) dice
- 4 tbsp chopped fresh coriander leaves
- 4 spring onions, finely chopped
- 200g can sweetcorn, drained
- 100g (31⁄2oz) orange cheese (such as Double Gloucester), grated
- 2–4 tsp salt
- 1 x quantity Patty Pastry
- 1⁄2 egg, lightly beaten, to glaze
1. Preheat the oven to 200ºC/400ºF/gas mark 6.
2. Put the pepper, carrots and squash in a saucepan with a small amount of just-boiled water. Cover and cook for 4 minutes. Drain, put in a bowl and mix with all the other ingredients, except the pastry and beaten egg. Leave to cool completely.
3. Cut the pastry into 6 or 8 pieces, depending on whether you want larger or smaller patties. Roll the first piece out into a large circle, with the pastry about ½cm (¼in) thick. Put an eighth of the filling (or a sixth, if making 6 patties) on one side of the pastry, leaving about 1cm (½in) around the edge. Brush the edge with some of the egg glaze. Fold the other half of the pastry circle over the filled half and press the edges together to seal, using a fork to crimp the edges.
4. Brush the patties with the remaining beaten egg glaze, place on a baking sheet lined with greaseproof paper and cook in the oven for 25 minutes or until nice and golden on the outside as well as on the inside.
Red Stripe has been working with some of the UK’s best known Jamaican celebrities to get their favourite authentic recipes. For every recipe received, Red Stripe have donated to a charity of the celebrities choice.
Extracted from Caribbean Food Made Easy with Levi Roots, published by Mitchell Beazley, priced £17.99. Photography copyright Chris Terry.
