Jamaican Patties (vegan) Recipe

Ingredients for 8 Servings

For the pastry
9 oz or 250 g

plain flour
½ tsp

ground turmeric
½ tsp

salt
125 g

cold vegan margarine or butter (cut into cubes & frozen)
5-6 tbsp

cold water
For the filling
1 tsp

oil
1 lb 2 oz or 500 g

soya mince (pre-soaked if dried variety or defrosted if frozen variety)
1

onion (diced)
2

cloves garlic (minced)
2 inch piece

ginger (minced)
½ tsp

coarsely ground black pepper
2-3 tsp

curry powder
½ tsp

dried thyme
½ tsp

paprika
¼ tsp

salt
2

tomatoes (chopped)
4 Tbsp

fresh wholemeal breadcrumbs
¼ pint or 125 ml

water
1

vegetable stock cube

Total Time

Preparation Time

25 min
Cooking Time

2 h 20 min

Goes Great with

Method

Preheat oven 350°F, 180°C or gas mark 4.
For the Pastry
To make the pastry, sieve the flour into a large bowl.
Add salt and turmeric. Grate the frozen butter into the flour and crumble in with your fingers. Add the cold water and knead to make a dough (the texture will be like breadcrumbs).
For the filling
Heat the oil and add onions, garlic, ginger, and mince. Cook until the mince is browned. Add curry powder, thyme, paprika, salt and black pepper and cook for a further 3-5 minutes.

Add tomatoes and cook for a further 3-5 minutes until tomatoes have softened. Stir in the wholemeal breadcrumbs and cook for 2 minutes.
Add water and stock cube and simmer for approximately 30 minutes. You should end up with a fairly thick stew.
Allow to cool.
Roll out the pastry on a floured surface.Using a small sau cer, place on the dough and cut around to create a circle shape.
Put approx 1-2 tsp of the filling onto the pastry circle covering less than half the circle. Fold the pastry circle in half and press down the edges with a fork.
You should now have half a semi circle shape.
Prick the patties with a fork 2-3 times to allow the steam to escape. Place in the oven for about 20-30 minutes.

Notes

For crisp, flaky patties, allow them to cool for a few minutes after baking so the pastry can set before serving. Any leftover patties can be stored in the refrigerator for up to 4 days or frozen for up to 3 months, then reheated in the oven or air fryer to restore their crispness.

Goes Great with