3 Cups butternut squash, peeled, seeded and cut into 1.2 in pieces
2 inch piece of fresh ginger root, peeled, grated
4 Tbls chopped fresh cilantro leaves
4 green onions, finely chopped
1 (8-ounce) can corn, drained
1 cup Colby (or other orange) cheese, grated
2 - 4 tsp salt
1 Cup flour, plus extra for dusting
1½ tsp ground turmeric
pinch salt
1 stick cold butter, cut into small cubes
4-5 Tbsp cold water
1 egg, lightly beaten
Instructions
Preheat the oven to 400F. For the filling, place the pieces of
pepper, carrots and butternut squash into a deep-sided, lidded
pan. Add enough boiling water to just cover the vegetables. Cover
the pan with the lid and return to the boil. Boil for four
minutes, or until the vegetables are tender, then drain well.
Transfer the drained vegetables to a large bowl and add the
remaining filling ingredients (thru 2-4 tsp salt). Mix together
until well combined, then set aside until completely cool.
For the patties,mix together the flour, ground turmeric and salt
in a bowl until well combined.
Add the butter cubes and rub them into the flour using your
fingertips until the mixture resembles breadcrumbs. Add the water,
a tablespoon at a time, stirring the mixture with a spoon, until
it comes together as a dough. (You may not need to use all of the
water.) Roll the dough into a ball, wrap in saran wrap and chill
in the fridge for 30 minutes.
When the pastry has chilled, roll it out onto a lightly floured work
surface to a 1/4in thickness. Cut six to eight 3in discs from the
pastry using a cookie cutter or upturned glass. Divide the filling
mixture equally among the pastry discs, covering only one half of
each disc and leaving a 1/2in border at the edge of each.
Brush the edges of the pastry discs lightly with some of the
beaten egg, then fold the free half of each disc over the filled
half and press down the edges to seal using a fork. Brush the tops
of the patties with the remaining beaten egg. Line a cookie sheet
with parchment paper and place the patties onto it. Bake the
patties in the oven for 20-25 minutes, or until the pastry is
golden-brown.
Originally Submitted
8/20/2010
0 Out of 5 from
0 reviews
You can add this Sunny Vegetable Patties recipe to your own private DesktopCookbook.
