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Trinidad Sweet Potato and Lentil Patties
Savory vegetarian patties made with mashed sweet potato and seasoned lentils, encased in a crispy, golden-brown pastry. A popular snack and appetizer.
🧂 Ingrédients
- 500 g Sweet potatoes(peeled and cubed)
- 150 g Brown lentils(rinsed)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1.5 tbsp Curry powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1/4 small Scotch bonnet pepper(finely minced, optional)
- 1 tbsp Fresh thyme(chopped)
- 3 tbsp Vegetable oil(divided)
- 300 g All-purpose flour(for pastry)
- 150 g Cold butter(cubed, for pastry)
- 4-6 tbsp Ice water(for pastry)
- to taste Salt
- to taste Black pepper
- 1 Egg(beaten, for egg wash (optional))
👨🍳 Instructions
- 1
Boil the cubed sweet potatoes in salted water until tender. Drain well and mash until smooth. Set aside.
- 2
In a separate pot, cook the rinsed lentils in water until tender but not mushy, about 20-25 minutes. Drain any excess water.
- 3
While lentils cook, prepare the pastry. In a bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 4
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Wrap in plastic and refrigerate for at least 30 minutes.
- 5
In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 6
Add minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in curry powder, cumin, and turmeric. Cook for another minute until spices are fragrant.
- 7
Add the cooked lentils, mashed sweet potato, minced scotch bonnet pepper (if using), chopped thyme, salt, and black pepper to the skillet. Mix well to combine. Cook for 5 minutes, stirring, to allow flavors to meld.
- 8
Let the filling cool completely.
- 9
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 10
Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter (about 4-5 inches in diameter).
- 11
Place a generous spoonful of the sweet potato and lentil filling onto one half of each pastry circle. Moisten the edges with water, then fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.
- 12
Place the patties on the prepared baking sheets. If desired, brush with beaten egg for a golden finish.
- 13
Bake for 20-25 minutes, or until the pastry is golden brown and crisp.
💡 Conseils de pro
- ✓Ensure the sweet potato and lentil filling is completely cool before assembling the patties to prevent the pastry from becoming soggy.
- ✓For a spicier filling, add more scotch bonnet pepper or a pinch of cayenne.
- ✓If you don't have time to make pastry from scratch, store-bought puff pastry or pie crust can be used.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add finely chopped carrots or peas to the filling for extra texture and flavor.
- Serve with a spicy mango chutney or tamarind sauce for dipping.