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West Indian Quorn Patties
Spicy beef mince with turmeric, thyme, pepper and encased in pastry
Serves 4 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 40 Minutes
| Ingredients |
| Vegetable Oil |
| 1 Onion, finely chopped |
| 3 Garlic Cloves, crushed |
| 250 g Quorn |
| 1 Potato, cut into 1cm cubes |
| 2 tsp Turmeric |
| 2 tsp Tomato Purée |
| Thyme |
| 200 ml Water |
| 2 tbsp Hot West Indian Sauce |
| 500 g Shortcrust Pastry |
| 1 Egg, beaten |
| Method |
| So heat the oil in a pan |
| Add the onion and cook for 5 mins. |
| Now add the garlic and mince. |
| Turn up the heat and cook until the mince is evenly browned. |
| Add the potato, half the turmeric, the purée and thyme. |
| Also add 200ml water. |
| Cover and simmer for 15 minutes. |
| Now remove the lid and cook for 5 minutes. |
| Add the hot pepper sauce, removed from heat and leave to cool. |
| Meanwhile heat oven to 220C/200C fan/gas 7. |
| Roll out the pastry and cut out 6 x 15cm circles. |
| When cool divide the mince between the circles, piling it up on one side. |
| Mix the egg with the remaining turmeric. |
| Brush around the edge of each circle. |
| Then fold over and use a fork to seal the edges. |
| Arrange on a baking tray lined with baking parchment. |
| Brush with a little more egg. |
| Now bake for 20-25 minutes. |