Description
A flavorful and spicy vegan version of the traditional Jamaican patty, filled with seasoned vegetables and wrapped in a flaky, turmeric-tinted pastry.
Ingredients
Units
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- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp turmeric powder
- 1/2 cup vegan butter or margarine (cold, cubed)
- 1/3 to 1/2 cup cold water
- 1 tbsp oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp fresh thyme
- 1/2 tsp ground allspice
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 carrot, grated
- 1 cup potatoes, diced small
- 1/2 cup peas
- 1/2 cup cooked lentils
- 1/4 cup breadcrumbs
- 1/2 cup vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour, salt, and turmeric. Cut in the vegan butter until mixture resembles coarse crumbs. Slowly add cold water and mix until a dough forms. Chill for 30 minutes.
- Heat oil in a pan over medium heat. Sauté onions and garlic until soft.
- Add thyme, allspice, paprika, cayenne, carrots, potatoes, peas, and lentils. Stir to combine.
- Add breadcrumbs and vegetable broth. Cook until the mixture thickens. Season with salt and pepper. Let it cool.
- Roll out dough and cut into circles. Spoon filling onto one half of each circle, fold over, and seal edges with a fork.
- Place patties on a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden brown.
Notes
- For a spicier patty, increase cayenne or add chopped Scotch bonnet pepper.
- Dough can be made ahead and stored in the fridge.
- Use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 patty
- Calories: 240
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
