Ingredients

• 1.5 cup - flour
• 1/2 cup - ghee/ clarified butter/ lard
• 1/2 tbsp - Jamaican curry powder
• 1/2 tsp - salt
• 1/4 cup - full-fat milk or eggs
• 1/2 cup - cold water
• For the veg filling:
• 1 - small cabbage
• 1 - small tomato - chopped
• 2 tbsp - margarine
• A sprig of fresh thyme
• 1 - crushed garlic
• 1 - chopped small onion
• Salt and pepper for taste
• 1/4 cup - finely chopped green bell-pepper
• 2 tbsp - oil
• 1/2 tsp - Jamaican Curry powder
• 1/2 tsp - chopped scotch-bonnet pepper for spicy flavour.

How to Make Veg Jamaican Patties

• For the veg filling:
• Heat oil and fry onions and scotch bonnet pepper till soft.
• Add garlic and the spices, fry well.
• Add the tomatoes followed by the finely chopped cabbage, thyme, salt and pepper.
• Fry well, stirring occasionally.
• Add a little water, cover and cook till the cabbage is done. Set aside to cool.
• Making the pastry:
• Pre-heat the oven to 450 degrees.
• Knead the flour, turmeric, salt and ghee with water to form a firm dough.
• Roll out this dough to 1/8 inch thick and cut 6 inch rounds out.
• For extra flakiness in the patty-crust, brush the rolled out dough with ghee, fold and roll again. Repeat 3 times.
• Cover with a moist cheese-cloth if you have yet to make the filling.
• Uncover the dough circles and place 2 to 3 tbsp of filling on half of each.
• Moisten the edges of the dough with water and fold the dough circle over the filling. Pinch the edges closed with a fork.
• Lightly brush the pastry with a mixture of the egg and water (plain milk for veg patties).
• Bake on a lightly greased baking sheet on the top wrack for 30-40 minutes or till the patties are golden brown.
• Serve hot with some hot-n-spicy scotch sauce and a drink called cola-champagne you get at Caribbean/ Jamaican stores or restaurants.