Simple Vegetarian Patties

When I was in university and away from home, I would have cravings for patties so I’d always try to make them myself. This vegetarian version is what I learned to make in order to use up any canned vegetables I may have had on hand at the time. I even have my favorite alternative and shortcut for the pastry in the notes too, because sometimes we can all be pressed for time.

Why the circles? It was much easier for me to stack and store the patties when they are in this shape. I also liked that the circle reminds me of sunshine.

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Simple Vegetarian Patties

Serves: 8 - 10

Prep Time: 35 minutes

Cook Time: 35 minutes

Pastry Ingredients

3 cup All Purpose Flour

½  tbsp Sugar 

1   tbsp Turmeric

½  tsp Salt

¾  cup Cold Water

1 cup unsalted Butter

1 small Egg, beaten

Filling Ingredients

1 can Lentils, drained and rinsed

½ cup Cremini Mushrooms, chopped

1 can Peas & Carrots, drained and rinsed

1 can Corn, drained and rinsed

1 Red Onion, finely chopped

1 Scotch Bonnet or Chili Pepper, seeds removed, finely diced

1 Vegetable Bouillon cube, crushed

½ tsp Ginger, grated

2 tbsp Olive Oil

¼ cup Water or Vegetable Stock

1 tbsp Fresh Thyme, chopped

1 ½ tbsp Curry Powder

1 tsp Garlic Powder

½ tsp Salt

Pastry

1. In a large bowl or using a food processor, combine flour, turmeric, salt and sugar. 

2. Add butter 1 tbsp at a time and water in small amounts. Pulse or combine until dough is hydrated and can be formed into a ball. 

3. Lay pastry over a non-stick floured surface. Using a rolling pin, roll out the pastry and refrigerate for 30 - 35 minutes.

Filling

1. Heat olive oil in a medium saucepan, add onions and sauté until fragrant and translucent; 2 - 3 minutes.

2. Add mushrooms, ginger, garlic powder, curry powder, salt and bullion cube, allow to cook for 5-6 minutes until mushrooms are tender and lightly brown.

3. Transfer remaining ingredients to the pan, stir to combine then simmer together covered for another 5 minutes stirring occasionally. Set aside to cool.

Baking

1. Preheat the oven to 375 °F.

2. Place dough on a non-stick floured surface. Cut out an even number (eg 16, 20) of roughly 5 wide inch circles using a pastry cutter or the rim of a cup.

3. Place  2-3 tbsp of filling onto the center of half the number of the pastry circles. Cover each patty with the remaining circles and seal the edges using your fingers or a fork. 

4. Place patties onto a parchment lined baking pan. Apply a light egg wash over each patty and transfer to the oven. Bake patties for 25-30 minutes, or until the pastry is golden brown.

Note:

Using a premade pastry dough can save you time. I like to use Pillsbury refrigerated Pie Crust, which comes with 2 in a box. Although this is a meatless recipe you can substitute meat sources such as beef which is how its traditionally made. The filling can be refrigerated and stored in an airtight container for 5-6 days.