Vegan Jamaican Patties – Vegan Food & Living
Vegan Jamaican Patties Loaded with spicy vegetables and lentils, these vegan Jamaican patties make a delicious lunch or dinner. Here’s how to make them… Want more vegan recipes? Try issue 3 of Vegan Food & Living magazine for just £3! Filled with rich, warming spices and a hearty mix of lentils and vegetables, this Jamaican pate recipe will add flavour to any mealtime. These vegan Jamaican patties are the perfect lunchtime sandwich alternative, but also make a great dinnertime dish when served with a fresh green salad. How to Make Vegan Jamaican Patties Step 1: First make the pastry. It needs to rest in the fridge for at least 30 minutes, but an hour or more is even better. The pastry will last in the fridge for up to 2 days if tightly wrapped, so you can split the cooking time of this dish over 2 or 3 days if needed. If the butter is too soft, it can be difficult to spread it evenly onto the pastry. For best results, cube the butter (or break it into small chunks if it is a spreadable butter) and refrigerate until it is cold enough to handle. Do not remove the cubed butter from the refrigerator until you are ready to add it to the pastry mix. To make the pastry, first combine all the dry ingredients in a bowl. Rub the butter into the dry ingredients and mix until you get a breadcrumb-like mixture. Then gradually add the cold water and continue mixing until the pastry comes together. Roll into a ball, wrap in clingfilm and place in the refrigerator. Step 2: While the dough is resting, chop the vegetables and prepare the ingredients for the filling. Using pre-cut vegetables and pre-cooked packaged lentils makes this task easy. Place the dried spices for the filling in a bowl and set aside. If you want to skip this step, you can also use half a tablespoon of pre-made jerk spice mix instead. Boil the chopped potatoes in a small saucepan for a few minutes until they are tender but not too soft. Once cooked, drain and set aside. Step 3: Add oil to a pan over medium heat and fry the onion until soft. Then add the celery and pepper and fry until soft. The garlic is added after the other vegetables have been cooked to prevent them from overcooking or burning in the pan. Step 4: Add the spice mix to the pan and add the fresh herbs, peas, cooked lentils, boiled potatoes and spinach and cook until wilted. This should only take a few minutes. Season with salt and pepper. Stir in the plant-based milk and let cool. Step 5: While you are shaping the patties, preheat the oven to 200°C/400°F/Gas 6. Lightly dust a clean work surface with flour and prepare the pastry by rolling out the dough to a thickness of ⅛ inches. Using a cookie cutter or bowl with a 4-inch diameter without grooves, cut the pastry into circles. Roll out the excess dough and continue cutting into circles until you have used up all the dough. Step 6: Spoon 1-2 tablespoons of the cooled filling into the center of each circle, leaving about ⅛ inches. Brush the edges with a little more plant-based milk and fold the edges together to form a half circle or half moon. Press with a fork to seal. Place the patties on a baking sheet lined with baking paper and brush the tops with a little more milk. Bake the patties for about 20 minutes or until golden brown. Tip: These vegan Jamaican patties can be frozen (before cooking) and stored to eat at a later date.
