Jamaican Vegetable Patties

Patty Filling
2 tbsp Olive Oil
1 med onion, finely chopped
1 cup scallions, finely chopped
2 tsp garlic
1/2 cup tofu
2 tbsp thyme
3 tsp ginger
1 tsp allspice
3/4 tsp curry power
salt and pepper to taste
1 med tomatoes, diced
1 cup carrots, finely chopped
1 small cabbage, finely chopped

Patty Pastry
8 cups flour
1 tsp baking powder
4 tsp ground turmeric
2 tsp salt
2 cups vegetable shortening
2 cup very cold water

To make the pastry dough, sift together the flour, baking powder, turmeric, and salt. Cut in the shortening with a pastry blender or two knives until the dough has the consistency of coarse cornmeal. While mixing with a fork, slowly add cold water just till the dough holds together, avoid overworking the dough. Set aside.

To make the filling, heat the in a large skillet and lightly brown onions, scallions and garlic, about 5 minutes. Add tofu, thyme, ginger, allspice, curry power, black pepper and salt, cook for 2 minutes. Add tomatoes, carrots, cabbage and water and cover and let simmer for 15 minutes. Uncover cabbage for 5 more minutes or until water has dried leaving very little liquid. Vegetable are cooked once cabbage is soften.

Preheat the over to 350 degrees. To assemble the pattties, divide the dough into 24 equal pieces for cocktail patties or 12 for large patties. On a lightly floured surface, roll out each piece of dough to 1/4 inch thick. Using a small bowl or 4-in round cookie cutter, cut the dough into a circle. Spoon enough filling into the center of each circle to cover half of it. Fold the pastry circle in half and crimp the edge with a fork. Bake the patties on an un-greased baking sheet for 40 to 45 minutes. Serve them hot. Freeze the leftovers for a quick snack later on.


Serving Size: makes 12 large or 24 cocktail patties

Number of Servings: 12

Recipe submitted by SparkPeople user IDIOMZ.