Jamaican Veggie Patties Recipe

In a large mixing bowl, combine the flour, butter, and a pinch of salt. Use your fingers to rub the butter into the flour until it resembles fine breadcrumbs.

Add cold water, little by little, until the dough comes together. Knead the dough for a few minutes until it becomes smooth. Wrap it in plastic wrap and refrigerate for 15 minutes.

In a separate bowl, combine the turmeric powder, curry powder, cumin powder, paprika, and cayenne pepper. Mix well and set aside.

Heat a tablespoon of vegetable oil in a pan over medium heat. Add the onion, carrot, peas, corn, garlic, and ginger. Cook for 5 minutes until the vegetables soften.

Add the mashed potato, vegetable broth, soy sauce, and the spice mixture. Stir well and cook for another 5 minutes. Remove from heat and let the filling cool.

Preheat the oven to 350°F (180°C).

Take the dough out of the refrigerator and roll it out on a floured surface to about 1/8 inch thickness. Use a round cookie cutter to cut out circles from the dough.

Place a spoonful of the vegetable filling on one half of each dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling, creating a semicircle. Press the edges firmly to seal.

Place the patties on a baking sheet lined with parchment paper. Brush the tops with vegetable oil and bake for 20-25 minutes until golden brown.

Serve the Jamaican veggie patties hot with your favorite dipping sauce.