yes these are the jamaican patties of love and goodness.
from: Passionate Vegetarian pg 348
by: Crescent Dragonwagon
filling:
3 medium potatoes, scrubbed
4 carrots, diced
1 zucchini or yellow squash, diced
1 bunch scallions, coarsely chopped
3 cloves garlic, quartered
2 serrano chilies, stems and seeds removed
2 cups fresh soft breadcrumbs
1 teaspoon dried thyme
1 tablespoon mild veggie oil (corn, canola or peanut)
cooking spray
1 large onion, diced
1 tablespoon finely minced ginger
1 teaspoon curry powder
1/2 teaspoon salt
quasi-pastry for patties
12 6-inch tortillas
1 tablespoon melted butter
1/2 teaspoon paprika
1/4 teaspoon turmeric
place 3 cups water in a saucepan over medium-high heat. bring to a boil. add the potatoes and cook until almost but not quite tender, 15-20 minutes. add the carrots and zucchini and return to a boil. boil for an additional 4 minutes. remove from the heat and drain well. let sit until cool enough to handle.
peel the potatoes and cut them into 1/4-inch cubes. return to the pan with the carrots and zucchini and set aside.
combine the scallions, garlic, serranos, soft breadcrumbs, and thyme in a food processor. pulse-chop several times, scraping down the sides of the work bowl, then buzz to make a thick paste, (you may need to add 1-2 tablespoons of the hot potato water if you kept it.) set aside.
heat the oil over medium heat in a large nonstick skillet or one that has been sprayed with cooking spray. add the onion and saute until beginning to soften, about 4 minutes. add the ginger and stir-fry for 1 minute. add the scallion paste and season with the salt. lower the heat and cook for 3 more minutes, turning the mixture over and over with a spoon. remove from the heat and gently combine with the reserved vegetables. set aside. (this part can be done in advance.)
about 50 minutes before you plan to serve the patties, preheat the oven to 400ºF.
make sure that the flour tortillas and the patty filling are at room temperature. combine the melted butter, paprika, and turmeric in a small bowl. have a pastry brush, dinner plate, and a baking sheet, lightly sprayed with cooking spray, at hand.
now you're going into patty production, which moves much more quickly and easily than describing it. heat a nonstick skillet over medium heat and briefly warm a tortilla, flipping it over once to make it just hot enough to be pliable. place the tortilla on the dinner plate and throw another tortilla into the skillet. as the second tortilla warms, put a large scoop of filling on half the tortilla on the dinner plate, folding the other half of the tortilla up and over the filling. this gives you a half circle filled tortilla, looking something like a turnover, except the filling is showing at the edge. transfer the filled tortilla to the baking sheet. remove the second tortilla from the skillet to the dinner plate for the filling, and throw another tortilla into the skillet to warm. repeat until you've warmed and filled all of the tortillas.
when all the tortillas have been filled, lightly brush each one with a little of the butter spice mix. place the baking sheet in the oven and bake for 20 minutes. remove the pan from the oven, flip the patties over, and brush the other side of the patties with it. return to the oven and bake for another 15-20 minutes. serve hot!
peel the potatoes and cut them into 1/4-inch cubes. return to the pan with the carrots and zucchini and set aside.
combine the scallions, garlic, serranos, soft breadcrumbs, and thyme in a food processor. pulse-chop several times, scraping down the sides of the work bowl, then buzz to make a thick paste, (you may need to add 1-2 tablespoons of the hot potato water if you kept it.) set aside.
heat the oil over medium heat in a large nonstick skillet or one that has been sprayed with cooking spray. add the onion and saute until beginning to soften, about 4 minutes. add the ginger and stir-fry for 1 minute. add the scallion paste and season with the salt. lower the heat and cook for 3 more minutes, turning the mixture over and over with a spoon. remove from the heat and gently combine with the reserved vegetables. set aside. (this part can be done in advance.)
about 50 minutes before you plan to serve the patties, preheat the oven to 400ºF.
make sure that the flour tortillas and the patty filling are at room temperature. combine the melted butter, paprika, and turmeric in a small bowl. have a pastry brush, dinner plate, and a baking sheet, lightly sprayed with cooking spray, at hand.
now you're going into patty production, which moves much more quickly and easily than describing it. heat a nonstick skillet over medium heat and briefly warm a tortilla, flipping it over once to make it just hot enough to be pliable. place the tortilla on the dinner plate and throw another tortilla into the skillet. as the second tortilla warms, put a large scoop of filling on half the tortilla on the dinner plate, folding the other half of the tortilla up and over the filling. this gives you a half circle filled tortilla, looking something like a turnover, except the filling is showing at the edge. transfer the filled tortilla to the baking sheet. remove the second tortilla from the skillet to the dinner plate for the filling, and throw another tortilla into the skillet to warm. repeat until you've warmed and filled all of the tortillas.
when all the tortillas have been filled, lightly brush each one with a little of the butter spice mix. place the baking sheet in the oven and bake for 20 minutes. remove the pan from the oven, flip the patties over, and brush the other side of the patties with it. return to the oven and bake for another 15-20 minutes. serve hot!
the ones i made (above) were made with yellow squash and potatoes, no carrots (cuz we ate them all earlier with hummus), extra serranos, extra ginger, and tomato-basil flavored tortilla wraps.
you say you don't own the passionate vegetarian? wha?!
go get one now!
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