Go Back
vegan Jamaican patties

Vegan Jamaican Patties

Tasty vegan Jamaican patties with perfectly spiced filling.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 45 mins
Course Main Course, Snack
Servings 7 small patties

Ingredients
  

For the pastry dough

  • 270 g plain flour
  • 150 g vegan margarine or butter
  • 1/2 tbsp curry powder
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 2-3 tbsp water

For the filling

  • 45 g dry soy mince
  • 280 ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tbsp oil for cooking
  • 3 cloves garlic minced
  • 1 medium onion cut into quarter then sliced thinly
  • 5 medium button mushrooms chopped into small pieces
  • 1 small carrot cut into small pieces
  • 1/2 medium red pepper chopped small
  • 1 medium potato cut into small pieces
  • handful of green peas I used frozen one
  • 2 spring onion chopped small
  • a small pinch of nutmeg
  • 1/4 tsp cinnamon
  • 1 tsp cumin
  • 1/4 tsp dry herbs
  • 1/4 tbsp curry powder
  • 1/4 tsp ground ginger
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce

Instructions
 

For the pastry

  • Put the all of the ingredients except water in a mixing bowl. Rub the margarine into the dry using your fingers until fine crumbs form that look like bread crumbs. We want to keep the mixture as cold as possible so try do this quickly!
  • Add in one table spoon of water and start getting the dough together with your hand. If it doesn't come together as it's still dry, add one more table spoon of water. If it comes together, don't add any more water, add more if you have to but little by little. The dough should be soft but not sticky. Do need to knead.
  • Form the dough into a ball shape and wrap in clingfilm. Let it sit in the fridge for at least 30 minutes.

For the filling

  • Put the dry soy mince in a bowl with the vegetable stock and soy sauce and leave for 20 minutes. The soy mince will be rehydrated.
  • While the soy mince is rehydrating, prepare the vegetables to cook.
  • Heat the oil in a frying pan and cook the garlic, onion, mushrooms, carrot and red pepper until soft. Add in the potato and green peas and cook continue cooking for about 2 minutes.
  • Add in all of the spices and keep cooking for 2 more minutes. Stir in the tomato puree and soy sauce. Put in the soy mince with the vegetable stock and soy sauce mixture and add in the spring onion. Stir well.
  • Turn the heat low and cook for 4-5 minutes or until the potato is soft enough to pierce with a folk. Transfer the content to a plate and let it cool completely before filling the patties.

Making the patties

  • Preheat the oven to 200°C (gas mark 6) and prepare a baking tray line with baking paper.
  • Now you have a chilled pastry dough. Divide into 7 pieces and roll them into a ball. On a floured surface, roll out each ball into a circle shape with a thickness of 2-3mm.
  • Put about 2 tbsp of the filling on one side of the circle and fold over the other side to cover the filling. Press the edge with a folk firmly to seal the opening. Prick a few holes on top. repeat the step to make 6 more patties.
  • Place the patties on the prepared baking tray and bake for 25-30 minutes until slightly golden.
Keyword vegan Jamaican patties, vegan pasties, vegan pasty recipe, vegan pasty recipes