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NOTTING HILL PATTIES
You know Notting Hill. Hugh Grant, blue door, Rhys Ifans in his pants? If you’ve never seen the film, then what are you even doing with your life? Anyway, these Carnival-inspired pasties are the bomb. They go great with Encona dipping sauce (it's pretty spicy though, so tread gently) and make a perfect take-away lunch. This recipe makes six of the tasty little guys so you can share them around.
After all, this is just a pasty, standing in front of a vegan, asking him to love her (seriously, you need to see that film).
FOR THE PASTRY
- 110g dairy-free butter
- 225g plain flour, plus extra for dusting
- 1 tsp ground turmeric
- 1⁄4 tsp salt
- 2–3 tbsp water
- plant-based milk, for brushing
FOR THE FILLING
- 6 plant-based sausages
- 2 garlic cloves
- 3cm-piece fresh ginger
- 5 spring onions
- 4 medium tomatoes
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1⁄4 tsp ground allspice
- 1⁄2 tsp black pepper
- 2 tsp Encona West Indian hot sauce, plus a little extra
- 1 tsp tomato ketchup
- Line a baking tray
- Microwavable plate (optional)
- Fine grater or Microplane grater
- Large frying pan
- Rolling pin or clean, dry wine bottle
Preheat oven to 200°C
Put your sausages on a microwavable plate and put the plate in the microwave. If they are frozen, cook on high for 90 seconds, if they’re not frozen, cook for 20 seconds. Take out of the microwave and mash with a fork. Alternatively, defrost the sausages in the fridge overnight, put them in the oven for 5 minutes and mash with a fork.
Peel and grate the garlic. Peel the ginger by scraping off the skin with a spoon, then grate. Finely slice the spring onions. Finely chop the tomatoes. Remove the leaves from the thyme if the stem is woody, then chop finely.
Place the frying pan over a medium heat and add the oil. Add the minced sausage and fry, stirring constantly for 4–5 minutes, until beginning to colour. Add the spring onions and stir for 2 minutes. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce, thyme, allspice, black pepper, hot sauce and ketchup and stir for 2 minutes. Pour the tomatoes into the pan and stir for 2–3 minutes, until half the liquid has evaporated. Take off the heat and leave to cool to room temperature.
Put the dairy-free butter into a mixing bowl and sprinkle over the flour, turmeric and salt. Rub between your fingers to make a dry, crumbly mixture. Add the water and work it into the butter mixture with your fingers to make a dough.
Divide the dough into 6 equal pieces, around 55g each. Dust a clean work surface with flour. Roll the dough pieces into thin ovals about 20cm long, 15cm wide and 3mm thick. Spoon the filling into the centre of each pastry oval. Brush round the edges with water and fold over lengthways. Crimp round the edges with a fork to seal and prick holes in the tops with a fork. Put on the baking sheet and refrigerate for 15 minutes.
Take the sheet out of the fridge. Brush the patties lightly with plant-based milk. Put the sheet in the oven and bake for 20 minutes, until firm to the touch. Leave to cool slightly then serve.