Jamaican "Beef" Patties


1 pound flour, sifted
1/2 cup ice cold water
1/2 cup vegan margarine melted
1/2 cup shortening
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon tumeric
3 tablespoons vegetable oil
12 ounces Package of Smart Ground (or your favorite vegan ground beef)
1 medium onion finely chopped
4 scallions chopped
2 teaspoons ground thyme
1/2 cup breadcrumbs
1 scotch bonnet pepper finely chopped
2 cloves of garlic
1 cup water
1 teaspoon salt (or salt to taste)
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon sugar
1 teaspoon nutmeg


In a large bowl mix together sifted flour, baking powder, curry, salt, and turmeric. Work in the margarine and the shortening with hands until dough resembles a bread crumbly texture. Slowly pour water into the mixture until the mixture has a dough-like consistency(slightly sticky). Roll dough into a ball and wrap in plastic wrap. refrigerate for an hour.
Heat oil and sauté onions and scallions just enough so that they don’t brown. Add Smart Ground, thyme, garlic scotch bonnet pepper, salt, pepper, paprika, sugar, and nutmeg. Cook until ingredients are well incorporated. Add water and Breadcrumbs, mix and cook until incorporated.
Pre-heat oven to 375 degrees. Remove dough from refrigerator and remove plastic wrap. Seperate dough into 14 small balls and roll out each ball on a floured surface to the size of a saucer. Scoop 1 Tbsp. of filling on one side of each pastry.
Moisten edges of pastry with water and fold pastry over to make a crescent shape. Seal the edge of patty with a fork. Place patties on cookie sheet lined with foil.
Bake for 15-20 minutes or until golden brown.




Coming from a Jamaican background, many times my palate craves the blended flavors of curry. So I veganized one of my favorite treats, Jamaican Beef Patties. These are kind of similar to Mexican empinadas, but spicy I was kind of skeptical at first, but you can not tell the difference…it’s all about the seasoning when it comes down to it. It’s DELISH!!




Sunday, May 30, 2010 - 11:01am



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