Hello there!
Today we are traveling to the Caribbean, Jamaica more precisely!
If my previous Caribbean-inspired recipes weren’t proof enough, well, let me voice (again) my love for Caribbean cuisine. I’ve loved Jamaican cuisine ever since my first trip to London, home to a large West Indian community. From Oxtail to Curry goat or Ackee, I love them all.
Today we are making another favorite: Vegan Jamaican Patties with Lentils.
These can be eaten at all times: for breakfast in the morning, as a snack in the afternoon, for dinner or even parties.
Patties are pastries which contain various spiced fillings such as beef, the most popular, goat, chicken or vegetarian fillings.
This recipe, as stated in the title, will be vegan, with lentils.
Lentils patties are my favorite, second only to goat patties.
Lentils are extremely rich in protein and iron, which is great for my anemia, and moreover, absorb perfectly any type of seasoning and spices.
I used a mix of cumin, curry, paprika and allspice just like I would with my goat patties; feel free to adjust the dosage to your taste (and spice tolerance lol).
For more Caribbean-inspired recipes, check these out:
Well without further ado, here’s the recipe. Scroll below for video instructions.
Bon appetit!
Vegan Jamaican Patties with Lentils, with video
Course: UncategorizedCuisine: Caribbean12
servings30
minutes50
minutes45
minutesIngredients
- Filling
200g Green lentils (rinsed,drained)
600ml Vegetal broth
2 Bay leaves
1 sprig Thyme
3 tablespoons Vegetable Oil
1 Onion (minced)
4 Garlic cloves (minced)
1 Celery stalk (minced)
1 teaspoon Curry powder
1 teaspoon ground Cumin
2 teaspoons Paprika
½ teaspoon ground Allspice (Jamaican pepper)
150g Water
Salt to taste
Juice of 1 Lime
1 teaspoon Starch
- Pastry
360g All-purpose flour
2 teaspoons Turmeric
2 teaspoons Curry powder
½ teaspoon Salt
160g Coconut oil (cold)
2 teaspoons Apple cider vinegar
120g Water (ice cold)
Directions
- Pastry
- In a small bowl, mix vinegar and water.
- In a large bowl, add flour, turmeric, curry and salt in a large bowl and mix well.
- Rub the coconut oil in the flour, until fully incorporated.
- Add in the water-vinegar mixture. Combine well.
- Shape into a ball, cover in plastic wrap and let sit in the refrigerator for at least 45 minutes.
- Filling
- In a pan, add in rinsed lentils, vegetable broth, thyme and bay leaf.
- Cover, bring to a boil and cook until softened. Remove the bay leaves and thyme.
- In an another pan, heat up the oil.
- Add in the onions, garlic and celery. Cook until translucent and soft.
- Add in the paprika, curry, cumin and allspice. Cook for 1 minute and stir to avoid burning.
- Add in the cooked lentils and water. Salt to taste. Stir and cook for 5 minutes.
- Remove from heat and transfer to a large bowl.
- Add in the cornstarch and lemon juice. Stir well and set aside.
- Patty
- Remove the dough from the refrigerator.
- Preheat the oven to 180°. Line a baking sheet with parchment paper.
- Lightly dust your work surface. Roll out the dough to 0.3/0.4cm thickness.
- Cut equal circles using a shape cutter or a bowl.
- Drop 1 or 2 tablespoons of filling in the middle of the circle (adjust quantities based on the size of your circles).
- Wet your index finger and slide along the edge.
- Fold the dough into a half moon shape, press to seal.
- With a fork, make ridges around the edge.
- Transfer the patties to the baking sheet. Bake for 30-35 minutes, until golden brown.
- Serve Warm.