Vegetarian Jamaican Patties

The prefect on-the-go food while Island hopping in Jamaica.

My birth father is Jamaican, and while I was only there for 48 hours, I could definitely feel the strong connection to the island! The laid-back attitude, the spices and flavors in their food, the sun beating down — I can feel my heritage down to my bones!

INGREDIENTS

Pastry:

4 Cups / 500 g plain flour (all-purpose)
1 tsp salt
1 tsp turmeric
1 tsp curry powder
1 stick of vegan block butter, cold and diced (can use vegan block)
3 Tbsp ice water
soy milk for brushing

Filling Option 1:

- Seasonal Vegetables diced and sautéed

Filling Option 2:

- - 1 Tbsp coconut oil
  - 1 brown onion peeled and finely chopped
  - 200 g sweet potato peeled and chopped into small dice
  - 1 large carrot chopped into small dice
  - 200 g butternut squash peeled and chopped into small dice
  - 100 g finely shredded savoy cabbage
  - 2 medium tomatoes diced
  - 60 g frozen peas
  - 60 g frozen sweetcorn
  - 70 g frozen broad beans
  - 2 cloves garlic peeled and crushed
  - 1 scotch bonnet chilli deseeded and finely chopped
  - 2 spring onions (scallions) thinly sliced
  - 1/2 tsp ground allspice
  - 1/2 tsp ground ginger
  - 1/8 tsp ground cinnamon
  - 1 tsp ground cumin
  - 1 tsp paprika
  - 1/2 tsp turmeric
  - 1/2 tsp dried thyme
  - 1 tsp salt
  - 1/8 tsp white pepper
  - 150 ml (3/4 cup) full fat coconut milk (from a tin)

DIRECTIONS

- - Pastry: In a food processor put the flour, salt, turmeric and curry powder and pulse to combine. Add the cold, diced butter and blend until it resembles fine breadcrumbs.
  - While the motor is running, moderately drizzle in the cold water until it starts to clump together into a dough. You may not need all of the water.
  - Bring the dough together by hand and shape into a disc. Cover and place in the fridge for at least half an hour.
  - Filling: In a large pan place the coconut oil over a low heat. Add the onion and cook for about 10 minutes, stirring often, until it is soft.
  - Add the sweet potato, carrot, butternut squash, cabbage, tomatoes, peas, sweetcorn and broad beans and cook for another 10 minutes, stirring often, until the vegetables have started to soften.
  - Add the garlic, scotch bonnet, spring onions, allspice, ginger, cinnamon, cumin, paprika, turmeric, thyme, salt and white pepper and cook for another minute.
  - Add the coconut milk and simmer for 5-10 minutes until the vegetables are tender and the liquid has reduced. Allow to cool then refrigerate until cold.
  - Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces and roll each one into a ball.
  - On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approximately 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.
  - Place a couple of heaped spoonful of the filling on one side of the circle, be careful not to add too much or you won’t be able to seal the patty.
  - Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.
  - Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over.
  - Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins).
  - Meanwhile, preheat the oven to 200°C/180°fan/400°F/gas mark 6. Brush the tops of the chilled patties with a little dairy free milk (I used soy) then bake for 25-30 minutes until golden and bubbling.
  - Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 2-3 days.