Vegan Jamaican Patties

Jamaican Pasty filled with a vegan filling with Jamaican spices

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the Jackfruit and then shred it by pulling it apart with your fingers and add to a bowl. Heat a large frying pan or skillet and the coconut oil add in the chopped onion and cook until soft.

Step 2

Add in the garlic and ginger and cook for a further minute.

Step 3

Add in the chopped bell pepper and cook for another two minutes stirring constantly.

Step 4

Next add in the vegetable seasoning, chopped coriander, thyme and ground pimento and cook for another two minutes.

Step 5

Now add the shredded Jackfruit and stir then add in chopped spring onions and cook for a further minute.

Step 6

Add in the tomato paste, soy sauce, browning and seasoning with salt and pepper stir and cook for another minute.

Step 7

Now add in vegetable stock slowly making sure not to add too much as you don’t want the mixture to runny, reduce the heat and allow to simmer for about five minutes, you may need to add more stock to prevent the mixture from drying out. Turn off the heat and allow to cool.

Step 8

Add the pastry ingredients to a large bowl and whisk until combined.

Step 9

Add in 50g of grated butter then rub the ingredients together to form a breadcrumb texture. Slowly add in the ice-cold water to form the pastry, add more flour if you add too much water to make the pastry dryer.

Step 10

Wrap the pastry in plastic wrap and refrigerate for 30 minutes.

Step 11

Remove from the refrigerator and roll out the pastry. Fold the pastry into layers then roll out again. Grate some of the butter onto the rolled-out pastry. Fold the pastry again encasing the butter and form a layer roll again and repeat until you have four layers. Cover the pastry with plastic wrap and place into your freezer for 20 minutes.

Step 12

Remove the pastry from the freezer and roll out the pastry to around a 2/3 mm thickness.

Step 13

Place a bowl onto a pastry, press down and cover around the bowl to create a circular pastry round. You should be able to make 8-10 pastry rounds depending on the size of the bowl.

Step 14

Add a large spoonful of the filling to each pastry round, leaving a cm gap to the edge of each round.

Step 15

Brush around each pastry round with water, fold over the pastry in case the mince mixture and firm down the edges.

Step 16

Using a fork crimp the edges of the pastry. Brush the pastry with a beaten egg.

Step 17

Add to a lined baking sheet and place into a preheated oven at 180 degrees.

Step 18

Cook for 30-40 minutes checking after 20 minutes due to oven performance.

Step 19

Remove from the oven and allow to cool.

Step 20

Serve, lick you’re lips and enjoy