Levi Roots' vegetable patties recipe Recipe

Name: Levi Roots' vegetable patties recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Yellow pepper, deseeded and cut into 1cm (1/2in) dice; 150 g (5.3oz) Carrots, cut into 1cm (1/2in) dice; 300 g (10.6oz) Butternut squash, peeled, deseeded and cut into 1cm (1/2in) dice; 4 tbsp Chopped fresh coriander leaves; 4 Spring onions, finely chopped; 200 g (7.1oz) Can sweetcorn, drained; 100 g (3.5oz) Orange cheese (such as Double Gloucester), grated; 2 tbsp Salt; 1 handful of Patty Pastry; 0.5 Egg, lightly beaten, to glaze; 225 g (7.9oz) Plain flour, plus extra for dusting - for the pastry; 1.5 tsp Ground turmeric - for the pastry; 110 g (3.9oz) Cold butter, cut into small cubes - for the pastry; 1 Small free-range egg, lightly beaten, to glaze - for the pastry

Servings: persons

1 Yellow pepper, deseeded and cut into 1cm (1/2in) dice
150 g (5.3oz) Carrots, cut into 1cm (1/2in) dice
300 g (10.6oz) Butternut squash, peeled, deseeded and cut into 1cm (1/2in) dice
4 tbsp Chopped fresh coriander leaves
4 Spring onions, finely chopped
200 g (7.1oz) Can sweetcorn, drained
100 g (3.5oz) Orange cheese (such as Double Gloucester), grated
2 tbsp Salt
1 handful of Patty Pastry
0.5 Egg, lightly beaten, to glaze
225 g (7.9oz) Plain flour, plus extra for dusting - for the pastry
1.5 tsp Ground turmeric - for the pastry
110 g (3.9oz) Cold butter, cut into small cubes - for the pastry
1 Small free-range egg, lightly beaten, to glaze - for the pastry

1
Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
2
Put the pepper, carrots and squash in a saucepan with a small amount of just-boiled water.
3
Cover and cook for 4 minutes.
4
Drain, put in a bowl and mix with all the other ingredients, except the pastry and beaten egg.
5
Leave to cool completely.
6
For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers.
7
Add 4-5 tbsp cold water, mixing quickly with a knife until the pastry comes together.
8
Roll into a ball, wrap in cling film and chill for 30 minutes.
9
Cut the pastry into 6 or 8 pieces, depending on whether you want larger or smaller patties.
10
Roll the first piece out into a large circle, with the pastry about 1/2cm ( 1/4in) thick.
11
Put an eighth of the filling (or a sixth, if making 6 patties) on one side of the pastry, leaving about 1cm ( 1/2in) around the edge.
12
Brush the edge with some of the egg glaze.
13
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.
14
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.

1191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Yellow pepper, deseeded and cut into 1cm (1/2in) dice, 150 g (5.3oz) Carrots, cut into 1cm (1/2in) dice, 300 g (10.6oz) Butternut squash, peeled, deseeded and cut into 1cm (1/2in) dice, 4 tbsp Chopped fresh coriander leaves, and more.

Yes, Levi Roots' vegetable patties recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Levi Roots' vegetable patties recipe

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