JAMAICAN "BEEFLESS" PATTIES

Jamaican

These flavour-packed hand pies are economical and a great way to get more soy into your diet. The filling itself is 100% vegan and dosed with allspice, thyme, curry powder and cayenne, and is perfect over rice or in a tortilla if you don't want to fuss with the flaky tallow pastry (or want to keep things 100% meatless). I rendered my own tallow, but you can use quality suet or leaf lard from a butcher. These are excellent cold as well, and freeze beautifully!

Provided by YummySmellsca

Categories Curries

Time P1DT1h

Yield 15 large patties, 15 serving(s)

Number Of Ingredients 27

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Ingredients

4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon curry powder
1 tablespoon turmeric
2/3 cup shortening
2/3 cup tallow
1 cup ice cold water (plus more on standby)
2 cups textured vegetable protein
1 1/2 cups no-beef broth
2 teaspoons vegan worcestershire sauce
1 teaspoon salt
1 teaspoon allspice
2 teaspoons curry powder
1/4 teaspoon cayenne (optional)
1 teaspoon turmeric
1/2 teaspoon ground black pepper
2 tablespoons canola oil
1 large white onion, minced
1 medium acorn squash, peeled and coarsely shredded
4 garlic cloves, minced
1 teaspoon fresh ginger
1 cup packed shredded kale
1 tablespoon minced fresh thyme
2 tablespoons ketchup
2 cups water
1/4 cup toasted soy flour or 1/4 cup dry breadcrumbs

Steps:

Pastry:.
In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric.
Add the shortening and tallow and cut in until the mixture resembles small peas.
Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry) forms.
Wrap in plastic and refrigerate at least 24 hours.
Filling:.
Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes.
Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden.
Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently.
Add ketchup and water, stirring well.
Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
Add the kinako and cook 1 minute.
Remove from heat and let cool completely.
Assembly:.
Divide the dough into four balls.
Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel).
Cut dough into circles about 5" across and transfer to a parchment-lined baking sheet.
Place 3-4 (heaping) tablespoons of the cooled filling onto one half of each circle.
Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal.
Crimp the edges with a fork.
Repeat with remaining dough and filling.
Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time).
Heat the oven to 350°F.
Bake, one sheet at a time, for 30 minutes.
Cool 10 minutes on a wire rack before enjoying!