#233 The Case of Jamaican Patties

1-1/2 cups flour plus more for dusting work surfaces
1/2 teaspoon salt
1 teaspoon turmeric

1/2 teaspoon curry powder

1/2 cup cold vegan baking stick

1/4 cup egg style liquid, divided

1/2 teaspoon vinegar

1/4 cup cold water, as needed

1 tablespoon olive oil

1/2 cup chopped red onion

2-1/2 cloves garlic, minced

1 340g pack Lightlife Plant-based Ground

1/2 tablespoon allspice

1 teaspoon curry powder

1/2 teaspoon smoked paprika

1/2 teaspoon chilli pepper flakes

1/2 teaspoon pepper

1/2 teaspoon salt

1 tablespoon soya sauce

1-1/2 rounded teaspoons (for 1-1/2 cups) vegetable bouillon powder

In a large bowl, stir together the flour, salt, turmeric and curry powder.

Grate in the vegan baking stick and, with a pastry blender (or a potato masher if you’re in a bind), cut in the fat until the mixture looks like coarse crumbs with some pea-sized pieces.

Whisk the vinegar into 1/8 cup egg style liquid and add to the pastry mixture.

Combine with a fork, sprinkling with the 1/4 cup cold water as needed, until the dough mostly holds together.

Form the dough into a ball. Flatten into a hockey puck shape. Do not overwork the dough or your pastry will be tough.

Wrap the disc in plastic film then chill it for 30 mins.

Heat the olive oil in a large pan.

Sauté the red onion and garlic until soft and translucent.

Add the Plant-based Ground and brown for 4 min., lowering the temperature as needed.

Stir in the allspice, curry powder, smoked paprika, chilli pepper flakes, pepper and salt.

Remove from heat and stir in the soya sauce and vegetable bouillon powder.

Preheat oven to 375ºF.

Roll out the pastry disc on a lightly floured surface (I have a pastry cloth that I love), moving the lightly floured rolling pin from the centre of the dough outward to form a uniform thickness, a little less than 1/8”. 

With a knife, cut around a soup bowl, approximately 5-1/2 inches in diameter, placed upside-down on the pastry, and lift the resulting circle of pastry to one side. Continue until you've cut out 6 circles. (You will have to gather trimmings together and re-roll them out.)

With a pastry brush (or your finger), paint half of the outer edge of a circle of pastry with the remaining egg style liquid.

Put 1/6th of the filling mixture in the centre of your pastry circle then fold the circle in half, gently pressing together the edges to form a half-moon. Press around the edge of the half-moon with a fork to decorate.

Place on a parchment-paper-lined cookie sheet.

Repeat with the remaining pastry circles and filling.

With a fork, poke holes in the top of all the patties. 

Bake for 30 min. until flaky and golden.

Makes 6 patties.

♥ Becki