Vegetarian Jamaican Patties

Vegetarian Jamaican Patties

Inspired by a recipe I found in Vegetarian Times for Jamaican tempeh patties, I reworked the filling and came up with this bean and veggie version that I served to my Dad this past weekend. I never can resist trying out new creations for my esteemed dinner guests.

The result was a spicy mixture of plump kidney beans filled out with shredded carrot and mashed sweet potato enclosed in a spicy pastry. I meant to add peas to the filling and forgot, but I am including them in the recipe because I think they would provide a pleasing contrast and accompaniment to the mixture.

I served these savory turnovers with some leftover Tomato Chutney, but any tomato-based sauce would be good, though no sauce is needed at all.
Vegetarian Jamaican Patties

For the pastry:

3 cups of flour
1 tablespoon of curry powder
3/4 teaspoons of sea salt
1/2 teaspoon of baking powder
1/2 cup of cold butter
3/4 cup of cold water

For the Filling:

1 tablespoon of olive oil
2 medium shallots, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, peeled and finely chopped
2 - 3 jalapeno peppers, finely chopped
1 teaspoon of ground cumin
1/2 teaspoon of turmeric
1 teaspoon of ground coriander
1/2 teaspoon of chili powder
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/2 teaspoon of oregano
1/2 teaspoon of thyme
a pinch of sea salt
1 medium carrot, shredded
1 small sweet potato, boiled and mashed
1 cup of cooked kidney beans
1/3 cup of frozen peas
1/4 cup of dark rum

To make the crust, combine the flour, curry powder, salt and baking powder in a food processor. Add the butter and pulse until the butter is reduced to little pieces. Add the water, and process until a dough forms. Wrap in plastic wrap and chill for an hour.

To make the filling:

Heat the oil in a frying pan over medium heat. Add the shallots, and stir and fry until they soften. Add the garlic and jalapenos to the pan, and cook for another minute or so. Toss in the spices, herbs and salt and stir for 30 seconds. Add the carrot, mashed sweet potato, kidney beans, frozen peas and the rum to the pan. Stir and cook for another few minutes.

To complete the patties:

Line a baking sheet with parchment paper.

Knead the dough a few times on a floured board. Divide the dough into 12 equal portions. Roll out piece of dough into a roughly 6 inch round. Place a heaping tablespoon of the dough in the center of the round, brush the edges with water. Fold the circles in half, pressing the dough together. Crimp the edges with a fork.

Bake in a preheated 400 degree oven for 20 - 25 minutes, or until the patties are golden brown.

Makes 12 spicy patties.
Vegetarian Jamaican Patties


Priya said...

Yummy patties...awesome clicks too..looks delicious Lisa...

Bellini Valli said...

The vegetarian version of these pasties sounds excellent Lisa....lucky dad:D

Darius T. Williams said...

I bet these were absolutely delicious! And since they're veggie - that means we can eat more and not feel guilty!


Susan said...

Oh. My. These are amazing. Curry powder in the crust is a great idea.

There's a Caribbean food chain in NYC called Golden Crust. They have a huge display case of these, all hot and bothering to be selected. I would love to make them at home.

Lucy said...

Great shadows. Especially that first shot.

Not familiar with Jamaican cuisine. Must do some research. These sound glorious.