Vegan Jamican Beef Patty
This Vegan Jamaican Beef Patty is spicy and delicious. It's a hand pie that can be made ahead of time and stored in the freezer. The flavors are perfect for an anytime snack.
Materials
Dough
- 3 1/2 cups Ap flour
- 2 tsp salt
- 1 tbsp sugar
- 1 tbsp curry powder
- 2 tbsp turmeric powder
- 1 cup (2 sticks) vegan butter, cold
- 1 cup ice cold water
"Beef" filling
- 2 tbsp olive oil
- 16 oz vegan ground
- 1 yellow onion, finely chopped
- 1 tbsp minced garlic
- 1 tsp ginger, grated
- salt and pepper to taste
- 1 tsp fresh or dried thyme
- 1 tsp allspice
- 1/2 tsp curry powder
- 1-2 scotch bonnet peppers deseeded and chopped finely (use gloves)
- 4 scallions, chopped
- 1/2 cup vegetable or no chicken stock
- 1/2 cup breadcrumbs
- 3 tbsp vegan butter
Instructions
- In a large bowl, add flour, salt, curry, turmeric together.
- Add in grated butter and with your fingers, combine the butter with the dry ingredients. It will start to soften from the heat of your hands. The texture should be like damp sand.
- Add water, a tbsp at a time, and lightly knead until a dough forms.
- Cover with plastic wrap and chill in the fridge for 30 minutes.
- Heat a skillet and add the olive oil and vegan ground. Cook until well browned. Add chopped onions and cook for 3-4 minutes until onions are tender.
- Stir in garlic and ginger. Add thyme, allspice, curry powder, scotch bonnet, and scallions. Cook for 2-3 minutes.
- Pour broth in and stir to combine for 1 minute. Stir in breadcrumbs and stir until absorbed. Add in cubed butter and stir until melted. Remove from heat.
- Preheat oven to 350℉
- Remove the chilled dough. Separate into 5 oz pieces or 8 equal pieces. Roll each section into a ball.
- Use a rolling pin to flatten the dough into an oval shape. About 6-7 inches wide.
- Fill one side with 1/4 cup of beef mixture and fold over. pinch sides together and press down with a fork to seal the sides.
- Place on baking sheet and bake for 25-30 minutes. Cool 5 minutes before serving.