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Curried Vegetable and Cashew-Nut Pattie




Source of Recipe


Jinx and Jefferson Morgan


Recipe Introduction


Source: "The Sugar Mill Caribbean Cookbook, p. 31"
S(Formatted for MC6): "Robin Demers, May 2002."
Copyright: "1996 by The Morgan Corporation, Ltd."
Yield: "12 patties"


List of Ingredients




Curried Patty Pastry:
2 cups flour
2 teaspoons curry powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 to 1/2 cup ice water

Vegetable and Cashew Filling:
2 eggplants -- about 1 to 1 1/4 lbs each
1 tablespoon salt
2 cloves garlic -- chopped
1/4 teaspoon cayenne
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 3/4 inch piece ginger root -- sliced
1 small cauliflower -- broken into flowerets
4 medium tomatoes -- peeled and diced
2 potatoes -- peeled and diced
1 jalapeno or other fresh hot pepper -- minced
1/2 cup water
1/2 cup minced parsley
4 ounces raw cashew nuts toasted in a 350º oven for
3 - 4 minutes


Recipe



To make the pastry, sift together the flour, curry powder, and salt, then cut in the shortening until the mixture resembles coarse sand. Sprinkle in enough ice water, tossing with a fork, to hold the dough together. Wrap the
dough, and refrigerate it for several hours.

To make the filling, peel and dice the eggplants. Sprinkle them with salt, and allow them to drain in a colander for about 30 minutes. In a large, heavy pan, heat the oil, and add the garlic and spices. Cook the mixture 1 to 2 minutes to bring out the flavors. Add the eggplant, cauliflower,
tomatoes, potatoes, and hot pepper. Add the 1/2 cup water, cover the pan, and cook the mixture over medium heat 20 minutes. Add the parsley and cashews, and let the mixture cool.

Remove the dough from the refrigerator 15 minutes before you're ready to use it.

Roll the dough out 1/4 inch thick on a lightly floured board. Using a saucer as a guide, cut the dough into 4-inch circles. Sprinkle a little flour on each circle, stack the circles, and cover them with a damp cloth.

Preheat the oven to 400º. Place one-twelfth of the filling on half of the first circle. Fold the other half over, and seal the edges by pressing down with a fork. Repeat with remaining filling and pastry circles. Place the patties on baking sheets, and bake them for 30 minutes or until they are golden brown.