We have to warn you, this recipe is HOT! But don't worry, if spice is not your thing, don't add the Scotch bonnet chilli pepper. This recipe will still taste awesome!
- Mix together the flour, turmeric, curry powder and salt in a large mixing bowl. Use your fingertips to rub the vegan butter into the mixture until it starts to look like breadcrumbs.
- Slowly start adding 3 tablespoons of ice-cold water into your bowl, mixing it with a fork and then your fingers. You will know your done when the mixture comes together into a ball of dough. Wrap in cling film and chill for 30 minutes.
- (GRAB A GROWN-UP FOR THIS BIT!) While your dough chills, heat some olive oil in a large frying pan over a medium heat. When it's hot, add the spring onions and garlic, stirring occasionally for 1 minute.
- When your onions are soft, add the mince, Scotch bonnet (Only if you want your patties to be spicy), ground allspice, onion powder and thyme and cook for 5 minutes, making sure to keep stirring.
- Stir in the coconut milk, tomato puree and jerk marinade. Add in the peas and sweetcorn, making sure they are well mixed in. Cook for 5 minutes until the peas are soft. Season with salt and pepper and carefully tip the mixture into a bowl and leave to cool. (You will need a grown-up to help you with this as well, as it will be really hot!)
- (DON'T LET YOUR GROWN-UP LEAVE, YOU WILL NEED THEM FOR THIS BIT AS WELL!) Preheat your oven to 180°C/350°F/Gas 4 and line a large baking tray with greaseproof baking paper.
- To make the patties, unwrap your dough from the fridge, (this will be your pastry) then divide into 6 equal-sized pieces. Roll one piece on a lightly floured work surface into a 15cm circle, you want them to be about 5mm thick.
- Dip your fingers into some cool water and slightly wet the rim of the pastry. Then, place 2 heaped tablespoons of the filling mixture in the centre bottom half of the pastry. Fold the pastry over the filling into a semi-circle. Finally, use a fork to seal the edges and prick the top 3 times, then it's ready to go on the baking tray.
- Repeat this to make 6 patties in total. Brush the tops of the patties with some melted vegan butter and bake for 35 minutes until the pastry is cooked and golden. (Grab your grown-up whenever working with anything hot!)
- Don't forget to leave your patties to cool down before digging in!
If you tried your hand at cooking these, let us know how well you got on in the comments below!