West Indian Quorn Patties

Spicy beef mince with turmeric, thyme, pepper and encased in pastry

heat rating

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 40 Minutes

Photo soon folks

May contain eggs


Carbon Rating A

CO2e Information

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
200 ml Water
2 tbsp Hot West Indian Sauce
500 g Shortcrust Pastry
1 Egg, beaten

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.