These authentic tasting Jamaican patties are 100% vegan, spicy and delicious. I first tried these on a trip to Jamaica in 2008 and I can guarantee that this recipe will result in the traditional and genuine taste I so enjoyed back then. They have the classic yellow colour thanks to the turmeric as well as the flaky consistency thanks to the coconut oil.
For the Filling:
1 Tablespoon coconut oil
1/2 Cup diced red or yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice aka pimento
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes or 1 small chilli pepper
1/8 teaspoon cayenne
Pinch of sea salt
2 larges cloves garlic, minced
3/4 Cup coconut milk
1/4 Cup diced carrots
1/4 Cup potatoes, pumpkin, sweet potatoes or squash, diced in small cubes
1/2 Cup sweet fresh corn (or frozen)
1/2 Cup shredded cabbage or celeriac
1 Tablespoon minced fresh thyme or 1 t dried thyme
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground pepper
For the Dough:
1 3/4 Cups all purpose flour
1 Cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
For the Filling:
1) In a medium pan, heat coconut oil, onion, cinnamon, allspice, cumin, red pepper flakes or fresh chilli, cayenne and a pinch of salt over medium-low heat for about 10 minutes, stirring occasionally.
2) Peel and cut garlic, removing sprouts. Mince and add to onion and spices. Cook for another 2 minutes.
3) Stir in the coconut milk, carrots and the starch vegetable of your choice (potato, sweet potato, pumpkin or squash). Reduce heat to low, cover and cook for 10-15 minutes or until vegetables are tender.
4) Stir in corn, cabbage or celeriac, thyme and lemon juice. Cook for another 3 minutes.
5) Season with salt and pepper and set aside.
For the Dough:
1) In a large bowl sift together 1 1/2 Cups of All Purpose Flour with the Pastry Flour, turmeric and salt. Mix well until fully combined. Reserve the rest of the all purpose flour for later.
2) Add the coconut oil to the dry ingredients and mix with your hands or in a blender until the mixture resembles fine sand.
3) Beat apple cider vinegar and water with a fork. Add slowly to dough. Knead gently with hands for a minute or so and squeeze into a ball. Flatten the ball into a disc, cover and refrigerate for an hour or overnight.
Putting the patties together:
1) Preheat oven to 350 degrees Fahrenheit (175 Celcius) and remove dough from fridge.
2) Sift remaining flour onto a clean surface and roll out the dough until it is about 1/8 of an inch (3.2 mm) thick.
3) Using a bowl of your choice, depending on the size you want your patties to be, cut out circles from the dough. Makes six 6 inch (15 cm) circles, but you could make more smaller ones instead.
4) Spoon filling onto the center of one side of each circle, leaving a small border. Use a little water to dampen the circles’ edges. Fold the other side over, making a half moon and press to seal. Use a fork to make ridges around the edges.
5) Line a baking tray with parchment and bake for about 35 minutes, or until golden.
6) Remove from oven and allow to cool slightly before serving.
7) Serve with jerk sauce or other sauce of your choosing, but delicious on its own as well.
Note: You can make these with pretty much any filling: beef, chicken, other vegetables, kidney beans, etc. Just make sure you use the same spices for authenticity!
Inspired and Adapted by rootsnwingz from “Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine”, by Bryant Terry. (Da Capo Press, March, 2009)