Updated: Jun 13, 2022
Indulge in the warming flavor and fragrant flavors of this plant-based, Jamaican-style patty.
1 3/4 cups spelt flour
½ tbsp turmeric powder
½ tbsp curry powder
½ tbsp brown sugar
½ tsp sea salt
½ cup vegan unsalted butter, cut into 1 tbsp sizes
¼ cup + 2 tbsps water
½ cup brown lentils, cooked
4oz baby Bella mushrooms, chopped
1 tbsp avocado oil
½ sweet onion, finely diced
3 cloves garlic, minced
2 stalks scallions, cut
1 scotch bonnet pepper, remove seeds and ribs, very finely diced (can sub with habanero)
1 tsp curry powder
½ tsp brown sugar
½ tsp dried thyme
½ tsp sea salt
½ tsp all purpose seasoning
½ tsp ginger, minced
¼ tsp allspice
¼ tsp onion powder
¼ cup vegetable stock
¼ tsp black pepper
2 tbsps vegan unsalted butter
1/8 cup breadcrumbs (optional)
Pastry cutter (optional)
For the dough
In a large bowl, whisk together spelt flour, brown sugar, turmeric, curry powder, and sea salt.
Using a pastry cutter or fork, fork in tablespoon size vegan butter cubes into dry ingredients until crumbly-like texture. Keeping the butter as cold as possible is the key to achieving flaky crust.
Gradually add in ¼ cup of water and mix with a spatula to form a dough. A more water if needed to form dough. Mix until combined.
Allow to set in fridge up for 30 minutes.
For the filling
Prepare lentils per package instructions.
In a large skillet over low/medium heat, add avocado oil and sauté onion until translucent. Add ginger and garlic and cook for another minute.
Once lentils are ready, mash until a ground meat texture is achieved. Set aside.
Chop mushrooms into crumble-sized pieces. The lentils and mushrooms will serve as the “ground beef” in this recipe.
Add chopped mushrooms and mashed lentils to sautéed onions.
Stir together and cook for 2-3 minutes.
Add butter in and stir until melted.
Add in scotch bonnet pepper (or habanero) and seasonings. Stir well.
Gradually add stock and let cook for 10-15 minutes on low/medium heat until liquid has reduced and mostly gone.
If still moist, gradually add in breadcrumbs, 1 tbsp at a time. You may not need it at all. We don’t the mixture to be dry.
Fold in green onions and let mixture cool down. Do not add hot mixture to pastry dough.
Preheat oven to 400 degrees F. Set aside a small bowl of water.
Roll dough into log and even split dough into 6 equal pieces.
Lightly flour surface and rolling pin. Roll each piece into a ball, then roll with rolling pin to 6 inches.
Lightly brush the edges with water.
Add about 3-4 tbsp of mixture to one half of the dough circle.
Fold to edges line up and use a fork to seal the edges.
Place on baking tray. Repeat with remaining dough and meat mixture.
Bake for 20-25 minutes on until golden and crispy.
Remove and let cool for at least 5 minutes.
Serve with Creamy Cilantro-Lime Dressing (Optional)