Dishes

Instructions

To make the pastry, place spelt flour (or plain flour), achiote/turmeric and salt in a
mixing bowl and use a fork to combine. Alternatively, use a food processor and
pulse to combine.
2. Add the oil and stir with a fork or pulse in the food processor to get a crumb like
consistency. Add the plant milk and combine until you have a dough ball.
3. Place the dough ball covered in the fridge to cook for about 20 minutes while you
make the filling.
4. To make the filling, heat some cooking oil in a large pan over a low heat. Add
diced onion and cook for about 10 minutes until the onion is soft and translucent,
stirring often.
5. Add finely diced bell pepper, mushrooms and tomatoes. Cook for another 10
minutes, stirring often, until the vegetables have started to soften.
6. Add bay leaf, finely chopped scotch bonnet chilli (deseeded if you don’t want it too
hot!), sliced spring onions, thyme, salt and other seasoning of your choice and
cook for another minute.
7. Take the filling off the heat and leave to cool slightly while you divide your dough
and roll it out.
8. Divide the disc of pastry into 8 even pieces and roll each one into a ball.
9. Meanwhile, preheat the oven to 200°C.
10. On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut
round an upturned approx 16cm/6in round plate or saucer with a sharp knife to
get a neat circle of dough. Don’t worry if it’s not perfect! The plate should make for
a good template.
11. Place a couple of heaped spoonfuls of the filling on one side of the circle, in a
smiley face shape. Be careful not to add too much or you won’t be able to seal the
patty.
12. Brush a little water around the whole rim of the pastry and fold it over the filling.
Press the edges together to seal, then crimp the edge with the tines of a fork.
Poke some holes in the top of the patty for steam to escape.
13. Place the patties on a baking tray lined with baking paper.
Brush the tops of the chilled patties with a little dairy free milk, then bake for 25-30
minutes until golden and bubbling.
15. Set aside to cool for about 10 minutes before serving. Store any leftovers in the
fridge for up to 3 days.