Vegan Jamaican Patties
A Healthy Twist To A Jamaican Classic

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Jamaican Vegan Patties Recipe

INGREDIENTS

For the Dough:

• 3½ cups all-purpose flour
• 1½ tsp salt
• 1 tbsp brown sugar
• 4 tsp Jamaican curry powder
• 1 cup flavoured shortening
• ¼ cup vegan butter or margarine
• ¾ cup ice cold water

PROCEDURE

For making the dough:

1. In a large mixing bowl, sift together the flour and salt, then combine the brown sugar and curry powder in a mixing bowl.
   
   
2. Cut shortening and butter into cubes and freeze.
   
   
3. Toss in the cubed shortening and margarine to coat with flour. Squeeze and flatten the cubes with your fingers.
   
   
4. Gradually add the water, mixing after each addition, until a dough forms.
   
   
5. Turn the dough out onto a large sheet of parchment paper that has been lightly floured. Knead and press the dough gently until it forms a ball.
   
   
6. Cover the dough with a second sheet of parchment paper and dust with more flour. Roll out the dough into a rectangle.
   
   
7. Fold the two ends of the dough inwards until they meet in the centre. Then fold again.
   
   
8. Make a quarter turn in the dough, then roll and fold it again.
   
   
9. Wrap the dough in cling film and place it in the refrigerator (not the freezer) for at least 1 hour to chill and relax.

Ingredients for the filling

• 2 tsp vegetable oil
• ¾ lb Impossible vegan ground, or brand of your choice
• 1 large onion- minced
• 3 cloves garlic- minced
• 3 stalks scallion- chopped
• ½ scotch bonnet pepper-chopped
• 1 tsp smoked paprika
• ¼ tsp salt
• ½ tsp black pepper
• 2 tsp fresh thyme
• 1 tsp ground allspice
• 1 cup vegetable stock
• 1 tsp browning
• 2 tsp cornstarch

1. In a large saucepan over medium heat, heat the oil. With a spoon, break up the vegan ground into smaller pieces. Cook, stirring occasionally until it begins to brown.
   
   
2. Combine the onion, garlic, scallions, and scotch bonnet pepper in a mixing bowl. Cook until the onions are translucent, stirring occasionally.
   
   
3. Combine the paprika, salt, black pepper, fresh thyme, allspice, and brown in a mixing bowl.
   
   
4. Cook for 3 to 5 minutes, occasionally stirring, with half of the vegetable stock.
   
   
5. Combine the remaining stock and cornstarch in a mixing bowl, then add to the pan. If necessary, add more stock. Cook for 3 minutes on medium-low heat, or until the sauce thickens.
   
   
6. Take the pan off the heat and set it aside to cool.

Making the Patties

1. Preheat the oven to 400°F or 200°C.
   
   
2. Divide the dough into 6 equal portions on parchment paper.
   
   
3. Roll each section between the second sheet of paper to a thickness of about ⅛ inch.
   
   
4. Divide the filling evenly and spoon it into the centre of each dough portion. To seal, fold the dough over, press the edges together with a fork, and trim away any excess dough.
   
   
5. Place the patties on two baking sheets lined with parchment paper and bake for 30 to 35 minutes, or until the edges are browned. Serve while it is still warm.

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