Vegan Jamaican Beef Patties and Coco Bread
Vegan Jamaican Beef Patties
Ingredients:
Filling:
-12 oz. Vegan Ground Beef
-1/2 large Onion
-4 cloves Garlic
-1 Green Onion, bottom root removed
-1 Scotch Bonnet Pepper, stem removed
-2 tablespoons Dried Thyme (or 4-6 stalks fresh)
-1 tablespoon Sazon
-1 tablespoon All Purpose Seasoning
-1 1/2 tablespoon Jamaican Browning
-1 tablespoon Ketchup
-Water as Needed
-1 tablespoon Oil
-1 inch slice Baguette
Crust:
-2 cups All Purpose Flour
-1 tablespoon Sugar
-1 teaspoon Salt
-1/4 cup Cold Vegan Butter, plus additional as needed
-1 1/2 cup ice cold Water
-1 1/2 tablespoon Turmeric
-1/2 tablespoon Jamaican Curry Powder
Directions:
1. Prepare the filling: Blend together all the filling ingredients excluding the vegan ground beef, ketchup, oil, and baguette. Add water as necessary to help the mixture blend
2. Heat the oil on medium heat and add the spice mixture. Sauté until the mixture has reduced leaving behind little to no water. Add in the vegan ground beef and sauté for 4-6 minutes. Then, add in the ketchup and sauté for an additional 2 minutes
3. Crush and dissolve the baguette piece into a 1/2 cup of water. The texture should be that of wet bread crumbs. Add the bread mixture to the vegan ground beef and stir well to combine. Sauté for an additional 2 minutes. Remove the filling from the heat to cool
4. Prepare the crust: In a small bowl, mix together the ice cold water, turmeric, and curry powder. Set aside
5. In a large bowl, combine the flour, sugar, and salt. Then, use your hands to “cut” or massage the vegan butter into the flour. The flour should resemble small pebbles and should be able to clump together when squeezed if the butter is thoroughly combined
6. Slowly drizzle in the turmeric water, mixing intermediately until the dough comes together. Form the dough into a ball and place on a floured surface. Roll the dough out into a large rectangle, fold in three, and then roll it out again. Repeat.
7. Optional: slice slivers of butter on top of the flattened dough, fold in three, and roll it out again. If the dough starts to stick, add more flour to the work surface
8. Fold the dough into three and then in half. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes
9. Preheat the oven to 375º F
10. Roll the dough out to an 1/8 inch thickness and use a bowl to make circles for the patties
11. Add 2-3 tablespoons of the filling (depending on the size of you patties) to the center of the circle. Fold the dough over creating a moon shape and seal with your fingers. Then use a fork to crimp the edges shut
12. Place the patties on a parchment-lined baking sheet and bake for 20 minutes or until golden brown.
Vegan Coco Bread
Ingredients:
-2 cups flour
-1 tablespoon Active Dry Yeast
-1 teaspoon Salt
-2 tablespoons Sugar
-3/4 cup Coconut Milk
-2 tablespoons Vegan Butter, melted, plus additional as needed
-1 1/2 tablespoons Vegan Egg
Directions:
1. Heat the coconut milk and the melted vegan butter to lukewarm and add in the yeast. Stir well to combine and set aside for 5-10 minutes, allowing the yeast to bloom
2. Mix together the dry ingredients
3. Add the vegan egg into the coconut milk mixture and stir well. Slowly drizzle in the wet ingredients and stir until the dough comes together
4. Transfer the dough onto a floured surface and knead for ten minutes. It is okay if the dough is still a bit sticky after this
5. Place the dough back into an oiled bowl, cover, and store in a warm place for 30 minutes
6. Preheat the oven to 375ºF
7. Punch the air out of the dough, place it back onto a floured surface and separate the dough into 5-6 balls
8. Roll the dough balls out into discs. Brush each disc with vegan butter and then fold in half. Place the coco breads on a parchment-lined baking sheet, cover and allow to rise for 10 minutes
9. Brush the tops of the coco breads with additional vegan butter and bake for 10-15 minutes or until golden brown.