Jamaican "Beefless" Patties

READY IN: 25hrs
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pastry:
  • In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric.
  • Add the shortening and tallow and cut in until the mixture resembles small peas.
  • Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry) forms.
  • Wrap in plastic and refrigerate at least 24 hours.
  • Filling:
  • Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes.
  • Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden.
  • Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently.
  • Add ketchup and water, stirring well.
  • Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
  • Add the kinako and cook 1 minute.
  • Remove from heat and let cool completely.
  • Assembly:
  • Divide the dough into four balls.
  • Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel).
  • Cut dough into circles about 5” across and transfer to a parchment-lined baking sheet.
  • Place 3-4 (heaping) tablespoons of the cooled filling onto one half of each circle.
  • Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal.
  • Crimp the edges with a fork.
  • Repeat with remaining dough and filling.
  • Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time).
  • Heat the oven to 350°F.
  • Bake, one sheet at a time, for 30 minutes.
  • Cool 10 minutes on a wire rack before enjoying!
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