Vegan Jamaican Patties

• Produce

  • 2 Onions
  • 1 cup Red lentils
  • 1/4 tsp Summer savory

• Refrigerated

  • 4 Flax eggs

• Canned Goods

  • 1/2 15 oz coconut cream can

• Condiments

  • 400 g Vegan butter

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 4 cups All-purpose flour
  • 1 1/2 tsp Cayenne
  • 1/4 tsp Celery seed
  • 1/2 tsp Cloves
  • 1 1/2 tbsp Jamaican allspice
  • 1 tbsp Nutritional yeast
  • 1 1/2 tbsp Paprika
  • 1 1/2 tbsp Pepper
  • 3 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Beer, Wine & Liquor

  • 2 tbsp Rum or sherry

Found on brokefoodies.com

Description

Ingredients

• 4 Flax eggs
• 4 Cups of all-purpose flour
• 400 Grams of cold vegan butter, or 1 cup and ¾
• ¼ Cup of room temp water.
• 1 Tsp of turmeric
• 1 tsp salt
• 2 onions
• ¼ tsp celery seed in the pan with the onions to be warmed
• 2 tbsp oil
• ¼ tsp cumin
• ¼ tsp summer savory
• 1.5 tbsp Jamaican allspice
• ½ tsp cloves
• 1.5 tbsp paprika
• 1½ tsp of cayenne
• 2 tsp salt
• 1 tbsp nutritional yeast (optional)
• 1.5 tbsp pepper (used ½ Szechuan ¼ pink African peppercorns ¼ black pepper)
• 2 tbsp rum or sherry (dark alcohol)
• 1 cup of red lentils
• 1 cup of quinoa
• ½ a 15 oz coconut cream can
• ½ tsp of turmeric.
• ¼ tsp of liquid smoke.

Directions

• Add your turmeric, salt and flour into a bowl and mix.
• Using your hands, cut your butter into the flour. You should end up with a very sandy texture.
• Now add your flax egg and your water.
• Bring your dough together and do not kneed it.
• Form a ball and wrap in film paper.
• Let it chill in the fridge until the filling is ready.
• Start by cutting your onions and warming up your pan to medium-high
• Add the celery seed and oil to your pan – make sure they do not burn !! You simply want them to release their flavour
• Add your onions and stir frequently
• Boil 2 litres of water, continue stirring and cooking your onions
• When your onions start to brown, add boiling water (about 3 splashes) to help them caramelize
• Once the water evaporates, add 2 tbsp rum or sherry
• Once the onions are browned, add some water, your spices, the lentils & quinoa.
• Stir, add water until the mixture is covered with water – cover and lower the heat to medium (you want the mixture to be simmering but not boiling)
• Once the water is evaporated, check to see if cooked or if it needs more water, add coconut cream (about ½ a can, omitting the coconut water.
• Pre heat your oven to 375.
• Once cooked, add turmeric and liquid smoke – shut the heat but leave the pot on the same spot, stir occasionally and let it completely cool down (Do not skip steps, if you use a warm mixture with the cold pastry the pastry will melt and you will be left with a mess)
• Take your dough out of the fridge and roll it on a flour dusted surface. The thickness you are looking for is ¼
• Cut it into squares(You can also do circles) and scoop in about 2 Tbsp of filling on one side of your squares.
• Lightly brush the edges of your squares with water.
• Close your patties and seal by using a fork.
• Lay a some parchemin paper to cover your baking sheet and place all your patties on it.
• Bake for 25 to 30 minutes, or until they look golden brown. The Baking time will vary depending on your oven. Just make sure they are brown, just like the pictures.
• Let your patties completely cool and serve with some ketchup.