Shopping list
1 yellow pepper, 1 carrot, 2 spring onions
½ tin sweetcorn, 2.5cm fresh root ginger
2 tbspoons fresh coriander
100g cheddar cheese, grated
sea salt & ground black pepper
225g plain flour
1½ tspoon turmeric + pinch salt
115g cold butter cubes
1 free range egg, lightly beaten
These delicious mini patties from Levi Roots are perfect picnic food. They are filled with fresh vegetables and cheese, tomorrow we will make - typical Dutch! - a nice sauce to go with it. Levi Roots is famous for his self-invented sauce, the Reggae Reggae Sauce, which he has put on the market in the UK in collaboration with Peter Jones of Dragons Den.
How to make 15 mini patties
Clean the vegetables.
Cut the spring onion.
Cut all veg fine.
Grate the root ginger.
Add it to the vegetables.
Stir fry the veg soft in 4 minutes.
Sprinkle the coriander on it, put aside.
How to make the dough: start by preheating the oven to 200 ° C.
You need flour, salt, butter, turmeric and water.
Stir flour, salt and turmeric together.
Add the cold butter cubes to the mixture.
Mix all together until it becomes a crumbly dough.
Add the cold water, a tblspoon at te time, knead by hand.
When the dough feels smooth roll it in a cylinder.
Wrap the dough cylinder in cling film.
Place the dough 30 minutes in the refrigerator to chill.
Roll out the dough until a ½cm thickness.
Cut out discs of 7.5cm using a cutter.
Place the discs on waxed paper.
Grate the Cheddar cheese.
Sprinkle it over the vegetables.
Spoon veg onto the discs.
Seal the edges with egg.
Bake the patties in 20-25 minutes golden.
Let the patties cool on a wire rack.
Cut off strips of waxed paper.
Roll the patties in the paper strips and tie the string in a knot, yummie!