Imported from the web

Vegan Jamaican Patties

Name: Vegan Jamaican Patties
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 5 servings
Cuisine: Caribbean
Ingredients: 100 g white flour (plus a little extra for dusting the work surface); 300 g wholewheat flour; 1 tbsp curry powder (for the pastry); 1 tbsp turmeric (for the pastry); 0.75 tsp salt (for the pastry); 0.5 tsp baking powder; 115 g dairy-free butter or vegetable shortening (cold); 180 ml cold water (for the pastry); 0.25 tsp ground allspice (for the filling); 0.5 tsp ground cumin (for the filling); 0.25 tsp ground ginger (for the filling); 0.25 tsp celery salt (for the filling); 0.5 tsp curry powder (for the filling); 1 potato (medium; peeled and cut into small cubes); 1 tbsp oil (for frying); 1 onion (small; finely chopped); 1 stalk celery (finely chopped); 0.5 red pepper (finely chopped); 2 cloves garlic (finely chopped); 1 tbsp fresh thyme (leaves only); 2 tbsp fresh parsley (chopped); 75 g peas; 80 g cooked lentils; 100 g raw spinach; salt (to taste); black pepper (to taste); 60 ml plant-based milk (plus extra for glazing the patties and sticking the dough edges)

Imported by Starr2 on SeeMeCook

Flaky, spiced pastry encloses a hearty filling of lentils, peas, spinach and vegetables seasoned with warming curry and other spices. Serve for lunch or dinner, perhaps with a fresh green salad.

5 servings90 minCaribbean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

100 g white flour (plus a little extra for dusting the work surface)
300 g wholewheat flour
1 tbsp curry powder (for the pastry)
1 tbsp turmeric (for the pastry)
0.75 tsp salt (for the pastry)
0.5 tsp baking powder
115 g dairy-free butter or vegetable shortening (cold)
180 ml cold water (for the pastry)
0.25 tsp ground allspice (for the filling)
0.5 tsp ground cumin (for the filling)
0.25 tsp ground ginger (for the filling)
0.25 tsp celery salt (for the filling)
0.5 tsp curry powder (for the filling)
1 potato (medium; peeled and cut into small cubes)
1 tbsp oil (for frying)
1 onion (small; finely chopped)
1 stalk celery (finely chopped)
0.5 red pepper (finely chopped)
2 cloves garlic (finely chopped)
1 tbsp fresh thyme (leaves only)
2 tbsp fresh parsley (chopped)
75 g peas
80 g cooked lentils
100 g raw spinach
salt (to taste)
black pepper (to taste)
60 ml plant-based milk (plus extra for glazing the patties and sticking the dough edges)

Steps

1
In a bowl, combine the pastry flour, curry powder, turmeric, salt and baking powder. Rub in the cold dairy-free butter or shortening until the mixture resembles breadcrumbs.
2
Gradually add the cold water, mixing continually until the pastry comes together. Shape it into a ball, wrap it in cling film and refrigerate for at least 30 minutes; an hour or longer is even better.
3
While the dough rests, prepare the vegetables and filling ingredients. Mix the allspice, cumin, ground ginger, celery salt and filling curry powder in a small bowl and set aside.
4
Put the cubed potato in a small saucepan, cover with water and boil for a few minutes until just cooked but not soft. Drain and set aside.
5
Heat the oil in a saucepan over medium heat. Add the chopped onion and fry until soft.
6
Add the celery and red pepper to the pan and fry until softened.
7
Add the chopped garlic and cook briefly with the softened vegetables.
8
Add the spice mixture, thyme, parsley, peas, cooked lentils, boiled potato and spinach to the pan. Cook until the spinach wilts, which should take only a few minutes.
9
Season the filling with salt and pepper to taste. Stir in the plant-based milk, then set the mixture aside to cool.
10
Preheat the oven to 200°C (400°F/Gas 6). Line a baking sheet with parchment paper.
11
Lightly dust a clean work surface with flour. Roll out the chilled dough to ⅛ inch thick.
12
Cut circles from the pastry using an unfluted 4-inch-diameter bowl or cookie cutter. Re-roll scraps and cut more circles until the dough is used up.
13
Spoon 1–2 heaped tablespoons of cooled filling into the centre of each pastry circle, leaving about ⅛ inch of border.
14
Brush each border with a little plant-based milk. Fold the pastry over to make a semicircle or half-moon, then press the edges together and seal with a fork.
15
Arrange the patties on the parchment-lined baking sheet and brush their tops with a little extra plant-based milk.
16
Bake for about 20 minutes, or until golden brown.

Notes

The pastry needs at least 30 minutes to rest; it can be refrigerated, well wrapped, for up to 2 days. If desired, use ½ tablespoon of premade jerk spice mix instead of the dry filling spices. Patties can be frozen before baking for cooking later. Serve with a fresh green salad. The listed 60 ml plant-based milk is for the filling; extra is needed for sealing and glazing. The source provides the bake time but no separate duration for boiling the potato or frying the filling.