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Last night I whipped up a batch of vegan beef patties (my version of Jamaican beef patties).  Beef patties are made all over the Caribbean but the most famous are from Jamaica.  They are usually made from ground beef encased in a flaky pastry dough. Unlike, Jamaican patties, the ones made in Trinidad are usually round and don’t have the yellow color.  My patties are all vegan/vegetarian (not gluten free) made from vegetable butter and shortening and Boca Crumbles.

For the pastry dough, I used a recipe from the Barefoot Contessa.  This recipe gives you a very flaky and wonderful tasting pastry.  The crumbles are very well seasoned with thyme, cilantro, garlic, onions, and other goodies.  When it was finished not even my omnivore DH (darling husband) could stop popping them into his mouth!

vegetable butter, shortening and meatless crumbles

Spices (I prefer to use Kosher or Sea Salt)

Pastry dough - just out of the refrigerator

Cooked crumbles mixture

Dough cut into circles and filled with crumbles mixture

Ready for the oven

Finished "beef" patties

Pastry Dough (adapted from Ina Garten: Food Network)
12 tablespoons (1 stick) very cold unsalted butter (non-diary)
2 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening
6 tablespoons (about 1/2 cup) ice water

Directions
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, slowly pour about 4 tablespoons of the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Continue adding water as needed. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate overnight.

Filling
1 pack meatless crumbles
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 Habanero pepper, finely chopped (with seeds)
2 sprigs thyme (just the leaves)
1 tbsp cilantro
1 tbsp tomato paste
3 to 4 tbsps olive oil
1/3 cup vegetable stock
Garlic Powder (to taste)
Salt (to taste)

Directions
Heat oil into a skillet over medium heat.  Add onions, garlic, thyme, cilantro and pepper.  Cook for about 2 minutes or until onions are translucent.  Add the crumbles and tomato paste and mix together.  Add about half the vegetable stock, garlic powder, salt, and any other desired spices.  Let mixture simmer, adding more vegetable stock (if necessary).  Cook until liquid is absorbed and the crumbles are just a bit mushy.

Assembly
Preheat oven to 350 degrees and bring out dough from refrigerator.  Divide dough into two parts.  Re-wrap one ball and return to refrigerator. Roll out dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Cut the dough into 5 inch circles (I used a bowl).  Add filling, then fold dough and seal edges (I used a fork).  Repeat with the second ball of dough.  Place patties on a non-greased baking sheet lined with wax paper.  Bake patties until golden brown or for about 30-35 minutes.

 NOTE: Based on how hot is was when I was making the patties, as I finished each patty, I placed it on the baking sheet and put it into the refrigerator to keep the dough cold.

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