RECIPE
26 INGREDIENTS18 STEPS3HR

Vegan Jamaican Beef Patties

4.8
4 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This vegan Jamaican beef patty is so authentic tasting that you will never even miss the meat! It's the best vegan recipe this side of the Caribbean - try and prove us wrong!

3HR

Total Cooking Time

26

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Pastry
4 cups
Organic Unbleached All-Purpose Flour
1 Tbsp
1/2 cup
Vegan Vegetable Shortening
1/2 cup
1/2 cup
Cold Water
Vegan Beef Filling
1 1/2 cups
Onions , chopped
6 cloves
Garlic , minced
1 Tbsp
Fresh Ginger , finely chopped
1/2 Tbsp
Ground Cumin , ground
3/4 tsp
Ground Allspice
1/2 tsp
Ground Cardamom
1
Scotch Bonnet Pepper
1 lb
Vegan Ground Beef
3/4 cup
Vegetable Stock
2 Tbsp
Vegan Worcestershire Sauce
3
Scallions , finely chopped
1 Tbsp
Fresh Parsley , finely chopped
1 lb
Tomatoes , peeled, finely chopped, ripe
1/2 Tbsp
3 Tbsp
Jamaican Rum
to taste
Almond Milk
for brushing
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Directions

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Step 1
Sift the Organic Unbleached All-Purpose Flour (4 cups) , Ground Turmeric (1 1/2 Tbsp) , and Salt (1 Tbsp) into a large bowl. I used my stand mixer and the whisk blade.
Step 2
Using two knives, a pastry blender, or in my case my pastry blade, cut in the Vegan Vegetable Shortening (1/2 cup) and Vegan Butter (1/2 cup) until the mixture becomes crumbly.
Step 3
Working quickly, add small amounts of Water (1/2 cup) and some more ice cold water, around 2 tablespoons, to form a firm dough. Do not over water or overwork.
Step 4
Form dough into a disk, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.
Step 5
In a large skillet, heat Vegan Butter (2 Tbsp) until hot but not smoking.
Step 6
Add the Onions (1 1/2 cups) and cook until softened, about 4 minutes.
Step 7
Add the Garlic (6 cloves) and finely chopped Fresh Ginger (1 Tbsp) and cook for 1 minute.
Step 8
Add Ground Turmeric (1/4 tsp) , Ground Cumin (1/2 Tbsp) , Ground Allspice (3/4 tsp) , Ground Cardamom (1/2 tsp) , Scotch Bonnet Pepper (1) , and Fresh Thyme (1 tsp) . Cook until heated and spices are fragrant, about 10 minutes.
Step 9
Add Vegan Ground Beef (1 lb) , Vegetable Stock (3/4 cup) , and Vegan Worcestershire Sauce (2 Tbsp) to the onion mixture.
Step 10
Add Scallions (3) , Fresh Parsley (1 Tbsp) , Tomatoes (1 lb) , and simmer for about 30 minutes, until most all of the liquid has evaporated.
Step 11
Season with Salt (1/2 Tbsp) and Ground Black Pepper (to taste) to taste, remove the mixture from the heat and stir in the Jamaican Rum (3 Tbsp) .
Step 12
Allow the mixture to cool before assembling the patties.
Step 13
Preheat the oven to 400 degrees F (205 degrees C).
Step 14
On a lightly floured surface, roll out pastry dough and cut into circles about 6-7 inches in diameter. I used a large cereal bowl for this.
Step 15
Lightly brush the outside edges of the circle with a little of the Almond Milk (to taste) .
Step 16
Spoon roughly a 1/4 cup of the vegan beef filling onto one half of the circle, and fold the other half of the pastry over so that the edges meet. Press to seal, and use a fork to crimp the edges together.
Step 17
Lightly brush the top of each patty with a little of Almond Milk (to taste) .
Step 18
Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately with hot sauce. Enjoy!

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