Spiced flaky pastry filled with a rich savoury vegan mince and vegetable Jamaican filling.
No ratings yet
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Resting Time 30 minutesmins
Course Snack
Cuisine Jamaican
Servings 20Patties (approx.)
Ingredients
Filling
2tablespoonsvegetable oil
300gplant-based mince
1oniondiced
1carrotdiced
3clovesgarlicminced
2spring onionsthinly sliced
1tablespoontomato purée
1teaspooncurry powder
1teaspoonsweet paprika
¼teaspoonsmoked paprika
4sprigs fresh thyme
1teaspoonground allspice
200mlvegan beef stockor vegetable
1tablespoonvegan Worcester sauce
2teaspoonshot sauceoptional
2teaspoonscornflourcornstarch
Pastry
500gall-purpose flour
1teaspoonground turmeric
1teaspooncurry powder
1teaspoonsalt
250gcold unsalted plant-based butter
230mlice-cold watermore if needed
Instructions
Filling
Heat the oil in a pan over medium heat. Cook the vegan mince according to packet instructions until it is well browned.
Add the diced onion and carrot and cook until the onion is soft and translucent, around 8 minutes.
Add the garlic and spring onions and cook for a further 1 minute.
Add the tomato paste and cook until the paste turns a deep red colour, around 2 minutes.
Add the spices and the leaves off the fresh thyme. Mix everything together and continue to cook for 1 minute.
Add the vegan beef stock, Worcester sauce and hot sauce. Bring to a simmer and cook for 5 minutes.
Mix the cornflour with some water to make a slurry then pour it into the sauce and stir well until thickened.
Remove from the heat and allow the filling to cook completely.
Pastry
Add the flour, turmeric, curry powder and salt to a large bowl and mix thoroughly.
Cut the butter into cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour mix until you have a crumb mixture.
Make a well in the centre of the mixture and add the ice-cold water. Again using your hands mix everything together to create a soft yet firm dough. Cut into 2 equal pieces and wrap in cling. Place in the fridge for 30 mins. Remove one half of the pastry from the fridge and roll out onto a lightly floured surface until you have a thickness of around 4-5mm. Using a 12cm diameter cutter or bowl, cut out circles. Re-roll any pastry leftover from the cuttings to get more circles.
Preheat an oven to 180°C.
Fill each circle with a spoonful of filling and fold it over in half, make a tight seal by pressing a fork all around the edges. Repeat this process with the other half of the pastry.
Place in a preheated oven for 20 mins or until golden brown.