Notting Hill Patties

Notting Hill Patties

We honestly can't stop making these. Notting Hill Patties are our go-to when we want something a bit crispy on the outside, soft and flavour-packed on the inside, and just really satisfying to eat. They've got that brilliant British comfort food energy but totally plant-based, and they come together in about 40 minutes which makes them perfect for a midweek dinner or a lazy weekend brunch situation. The combo of mashed plant-based sausage with ginger, garlic and veg is just dead good. Make these tonight, trust us.

Cook: 40 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Microwave
  • Frying pan
  • Mixing bowl
  • Grater (for garlic and ginger)
  • Fork (for mashing sausages and crimping)
  • Rolling pin
  • Refrigerate patties for 15 minutes before baking

Ingredients

  • 1 tsp turmeric
  • 2 tbsp water
  • 110g plant-based butter
  • 225g plain flour
  • ¼ tsp salt
  • plant-based milk to brush
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tsp Encona West Indian Hot Sauce
  • 1 tsp tomato ketchup
  • 6 plant-based sausages
  • 2 garlic cloves
  • 3cm piece of fresh ginger
  • 5 spring onions
  • 4 tomatoes
  • 2 sprigs of fresh thyme
  • ¼ tsp allspice
  • ½ tsp ground black pepper

Method

1

Prepare the sausages

  • Put your sausages on a microwavable plate and put the plate in the microwave. If they are frozen, cook on high for 90 seconds, if they’re not frozen, cook for 20 seconds.
  • Take out of the microwave and mash with a fork.
  • Alternatively, defrost the sausages in the fridge overnight, put them in the oven for 5 minutes and mash with a fork.
2

Prepare the vegetables

  • Peel and grate the garlic
  • Peel the ginger by scraping off the skin with a spoon, then grate
  • Finely slice the spring onions
  • Finely chop the tomatoes
  • Remove the leaves from the thyme if the stem is woody, then chop finely
3

Start cooking the filling

  • Place the frying pan over a medium heat and add the oil
  • Add the minced sausage and fry, stirring constantly for 4–5 minutes, until beginning to colour
  • Add the spring onions and stir for 2 minutes
  • Add the garlic and ginger and stir for 2 minutes
  • Add the soy sauce, thyme, allspice, black pepper, hot sauce and ketchup and stir for 2 minutes
  • Pour the tomatoes into the pan and stir for 2–3 minutes, until half the liquid has evaporated
  • Take off the heat and leave to cool to room temperature
4

Make the dough

  • Put the dairy-free butter into a mixing bowl and sprinkle over the flour, turmeric and salt
  • Rub between your fingers to make a dry, crumbly mixture
  • Add the water and work it into the butter mixture with your fingers to make a dough
  • Divide the dough into 6 equal pieces, around 55g each
  • Dust a clean work surface with flour. Roll the dough pieces into thin ovals about 20cm long, 15cm wide and 3mm thick
  • Spoon the filling into the centre of each pastry oval
  • Brush round the edges with water and fold over lengthways
  • Crimp round the edges with a fork to seal and prick holes in the tops with a fork
  • Put on the baking sheet and refrigerate for 15 minutes
5

Cook and serve

  • Take the sheet out of the fridge
  • Brush the patties lightly with plant-based milk
  • Put the sheet in the oven and bake for 20 minutes, until firm to the touch
  • Leave to cool slightly then serve

Tips & Variations

  • Get a good sear: Don't move the patties around too much in the pan. Let them sit and get properly golden on one side before flipping, it makes a huge difference to the texture.
  • Make them your own: We love adding a pinch of smoked paprika or chilli flakes to the mix if we want a bit more of a kick. Henry always sneaks in a little extra ginger too.
  • Batch and freeze: These freeze brilliantly. Make a double batch, freeze them uncooked on a baking tray, then transfer to a bag. Cook from frozen in the oven at 200C for around 20 minutes when you need them.

Why This Works

The trick here is getting the sausage properly mashed so it binds everything together and gives you that dense, meaty patty texture that holds up in the pan. We find that microwaving the sausages first and then mashing while they're still warm makes this way easier and gives you a smoother mix. That base, with the garlic and ginger running through it, is where all the flavour comes from.