Jamaican patties are great, but they are filled with beef, and that is a big no-no for all the vegetarians and vegans. But there is a way to make them without it and still have them taste great. You will not even notice the difference!
• 4 cups organic unbleached all-purpose flour
• ½ cup vegetable shortening
• ½ cup vegan butter, cold
• ½ cup plus 2 tablespoons ice cold water
• 1 ½ tbsp turmeric
• 1 tbsp salt
Vegan Beef Filling:
• 1 large onion, finely chopped (1½ cups chopped)
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, finely chopped
• 1 pound vegan ground beef substitute
• 2 tbsp vegan butter
• ¼ tsp turmeric
• 1 ½ tsp ground cumin
• ¾ tsp ground allspice
• ½ tsp ground cardamom
• 1 tsp thyme
• 3 green onion/scallions, finely chopped
• 1 scotch bonnet pepper, seeded and finely chopped (optional)
• 1 tbsp finely chopped fresh parsley
• 2 tbsp vegan worcestershire sauce
• 1 pound ripe tomatoes, peeled and finely chopped
• 1½ tsp salt
• freshly ground black pepper
• ¾ cup vegetable stock
• 3 tablespoons Jamaican rum
almond milk or soy milk for brushing
Add the flour, salt, and turmeric into a bowl and mix it.
Add the butter and vegetable shortening gradually.
Add the water until you get a dough.
Roll it into a ball and put into the fridge for an hour and half.
Heat the butter in a pan, and add onions, garlic, and ginger.
Cook for 4 minutes.
Add the cardamom, cumin, and allspice, then mix in.
Add turmeric, thyme, and scotch bonnet pepper.
When the spices are fragrant, add the vegan ground beef substitute.
Add the vegetable broth, the worcestershire sauce, pureed tomatoes, and parsley.
Mix until combined and let simmer for 30 minutes.
Add the salt and pepper and the Jamaican rum.
Set aside until it cools.
Preheat the oven to 400F.
Roll out the dough and cut out the circles in it.
Roll the circle out a bit to make it bigger.
Paint the outside of one half of the circle with the soy/almond milk.
Fill the circle with approximately 1/4 cup of the prepared filling, fold it in half, and press down the sides to seal.
Use a fork to crimp the edges together.
Lightly brush the top of patties with a bit of soy/almond milk.
Place the patties on a baking sheet lined with parchment paper and bake for 30 minutes.
Tips and ideas:
Serve the patties with hot sauce.
If you prefer your food less spicy, you can skip the scotch bonnet pepper.
Images – https://www.youtube.com/watch?v=L8jijA3I5SU