JAMAICAN BEEF PATTIES | VEGAN

Filling:

2c Veggie Grounds

2c Spinach (Fresh)

1ea Jalapeño (diced)

1/4c Tomato (chopped)

3/4c Potato (diced)

1/2c Onion (chopped)

2T Garlic

2T Corn Starch ( mix with ½ c water from the divided 1c)

1t Curry Powder (optional)

1t Jerk Seasoning

1c Water ( divided, ½ for cornstarch slurry, ½ to cook potatoes)

1T Canola oil

Salt& Pepper TT

In a large sauté pan heat oil on medium high. Add potatoes, onions, garlic, tomatoes, and jalepenos. Add ½ c water and cook until potatoes become tender. Add veggie grounds and cornstarch water mixture. Season with curry & jerk seasoning, salt and pepper to taste. Allow the cornstarch to cook and thicken the filling. Add fresh spinach and allow filling to cool to room temperature.

 

Crust:

3c Flour

1/2c Vegan Butter or Butter Flavored Vegetable Shortening

2t Turmeric

1t Curry Powder

1T Coconut Sugar

1/3c Water (cold)

1/2t Sea Salt

Mix together all dry ingredients. With a whisk, fork, or pastry blender cut the butter into the flour until the mixture resembles crumbles ( small peas). Slowly add water and mix with your hands until dough forms (use video as reference). Form a dough ball and refrigerate for 15 minutes.

Portion dough and fill according to size preference or se video as a reference. Be sure not to over fill pastries and crimp the edges with a fork.

Bake 350F for approximately 8-12 minutes and serve