Recipes
Recipe by Jérémie Jean-Baptiste
Martinican Patties with Vegetables and Colombo Spice
Preliminary preparation
Shortcrust pastry:
- 250 g flour
- 125 g butter
- 1 egg
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- Pinch of salt
- Pinch of pepper
Gluten- and lactose-free shortcrust pastry
- 250 g gluten-free flour
- 125 g margarine
- Splash of cold water
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- Pinch of salt
- Pinch of pepper
Preparation
- Mix all pastry ingredients in a large bowl or food processor.
Ingredients
Vegetable filling:
- 1 carrot
- 1/2 onion
- 1/2 bell pepper
- 1 garlic clove
- Salt and pepper
- 1 teaspoon Colombo powder
- Juice of 1/2 lime
Preparation
- Grate the vegetables
- Fry the vegetables in a pan with olive oil or an oil of your choice
Assembly and cooking:
- Roll out the dough until thin. Cut the dough into circles using a cookie cutter or an inverted glass. You should have about 28 circles, which will yield 14 patties.
- Any remaining dough can be frozen and used for another recipe.
- Beat an egg to use for an egg wash.
- Fill a small bowl with water. Dip one side of a dough circle in the water, then place 1/2 teaspoon of filling on the same side.
- Place another dough circle on top and seal the two circles together using a fork.
- Place the patties on a parchment-lined baking sheet.
- Brush the egg wash on the patties. Cook the patties in a 380° F oven for 10 to 15 minutes.
- Serve warm or cold.
- The patties can be frozen. To thaw, place them in a 350° F oven for 8 minutes, then let cool before serving.
- Serve as a snack or appetizer with a salad.
Enjoy your lunch!
