I had been eyeballing this recipe on Heidi’s site for several days before I finally decided to try it. It is actually a Bryan Terry recipe that Heidi featured on her site. For the full recipe, click here.
This recipe uses classic jamaican inspired flavors- coconut milk, thyme, cayenne, cumin. I gave my puffs an indian inspired twist by mixing in turmeric and curry powder as well. When the spices started to cook in with the veggies, the kitchen was filled with intense, aromatic smells that were heavenly! I changed the recipe just a bit because I wasn’t up for making the pastry myself so I used frozen philo dough from the grocery store (which is why I called my version “puffs” instead of “patties”). It made the recipe even easier and it tasted delicious!
I served the puffs over basmati rice and topped it with a drizzle of homemade sauce (coconut milk, cumin, curry, turmeric and cayenne simmered on the stovetop). Then, I paired the meal with a Jamaican Red Stripe beer! yum!
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{ 8 comments… read them below or add one }
Peter,
Sorry your sauce didn’t work well with the dish. Since I didn’t attempt to make Heidi’s pastry, I can’t really speak to that, but definitely give it a try with a side of rice next time. It’s def a great sauce for rice if nothing else. Also, instead of adding more salt, add more spices! I simmered the leftover coconut milk with cumin, curry, cayene and turmeric, with just a dash of salt. Those spices really give it a kick!
One last thing-you may want to try stuffing your dough with more veggies next time to offset any denseness in the outide pastry. The philo dough was not dense at all, but I could see how one might be overwhelmed with pastry. good luck and thanks for your comments!
I had leftover pasties, and thought I would try your sauce idea … I think the sauce and the pastry dough really did not go together well, it was a bit thick and the flavor really did not pop. I felt as though I had to add a fair amount of salt to get some definition of the flavors — and even then it seemed as though it was missing something.
Hmm — it seems so close to me to being almost a “mom-made regular good memories” kind of dish. I have to try it with phyllo and rice and … find that something extra with the sauce.
But it’s fun reading your take on this stuff — I like your style and it seems that you are maybe a step or 3 more advanced than me in food prep explorations, but your presentation invites playing around and trying different angles.
Fun stuff, thnx!
Peter
since the philo is already quite buttery, i did not brush any extra butter or egg wash on top. i just used 2 layers of philo-from the frozen food section fo the grocery. it was definitely a generous amount of philo!
OH — and did you brush butter on all the layers of Phyllo dough? And how many layers did you use — it looks like a generous number from the photo.
thnx again — I’m going to try your black bean burger this week I think.
I made the version from Heidi’s site, and loved it.
The pastry was not actually very hard to do, and was delicious … but I also like your idea of using philo and then a sauce all served on rice … makes it a bit more of an all-in-one dish.
Nice …
Mmm looks delicous!!
congrats on going veggie! i’ve been a vegetarian for about a year now and so far so good. just take it one day at a time and keep making those smart eating decisions for the good of your current and future health
I made Heidi’s the other night, but I think yours looks better!
Love the site! Keep it up! I’m on week five of being a vegetarian and have already lost eight pounds and feel awesome!