Vegetarian Jamaican Patties

Inspired by a recipe I found in Vegetarian Times for Jamaican tempeh patties, I reworked the filling and came up with this bean and veggie version that I served to my Dad this past weekend. I never can resist trying out new creations for my esteemed dinner guests.

The result was a spicy mixture of plump kidney beans filled out with shredded carrot and mashed sweet potato enclosed in a spicy pastry. I meant to add peas to the filling and forgot, but I am including them in the recipe because I think they would provide a pleasing contrast and accompaniment to the mixture.

I served these savory turnovers with some leftover tomato chutney, but any tomato-based sauce would be good, though no sauce is needed at all.

Vegetarian Jamaican Patties

Recipe by Lisa Turner Cuisine: Jamaican Published on October 27, 2008 Simple vegetarian Jamaican patties with a spicy sweet potato and kidney bean filling Print this recipe Pastry: 3 cups all-purpose or spelt flour 1 tablespoon curry powder 3/4 teaspoons sea salt 1/2 teaspoon baking powder 1/2 cup (1 stick) cold unsalted butter 3/4 cup cold water Filling: 1 tablespoon olive oil 2 shallots, finely chopped 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 2 to 3 jalapeños, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme pinch of sea salt 1 medium carrot, shredded 1 small sweet potato, boiled and mashed 1 cup cooked kidney beans (1/3 cup dried) 1/3 cup frozen peas 1/4 cup dark rum Instructions: To make the pastry, combine the flour, curry powder, salt and baking powder in a food processor. Add the butter and pulse until the butter is reduced to small crumb-size pieces. Add the water, and process until a dough forms. Wrap in plastic wrap and chill for 1 hour. To make the filling, heat the oil in a frying pan over medium heat. Add the shallots and stir for 2 to 3 minutes until they soften. Add the garlic and jalapeños, and cook for 1 minute. Toss in the spices, herbs and salt, and stir for 30 seconds. Add the carrot, mashed sweet potato, kidney beans, frozen peas and the rum to the pan. Stir and cook for another few minutes. Remove from heat and let cool to room temperature. To complete the patties, line a baking sheet with parchment paper and preheat an oven to 400°. Knead the pastry dough a few times on a floured board. Divide the dough into 12 equal portions. Roll out each piece of dough into a roughly 6-inch round. Place a heaping tablespoon of the filling in the center of the round and brush the edges of the round with water. Fold the circles in half, pressing the dough together. Crimp the edges with a fork. Bake for 20 to 25 minutes or until the patties are golden brown. Serve hot as is or with a chutney or your favorite sauce. Reheat leftovers in foil in a 300° oven for 10 minutes. Makes 12 patties