Vegan Jamaican Patties

In a large bowl, sift together the all-purpose flour (4 cups), ground turmeric (3 teaspoons), and sea salt (1 teaspoon). Add in the cane sugar (2 tablespoons) and vegan butter (6 tablespoons) (cold and cubed). Mix until the [vegan butter] is evenly distributed and resembles coarse crumbs. Be careful not to overwork to prevent melting the [vegan butter] too much with your hands.

Gradually add ice water (0.75 cup), 1 tablespoon at a time, mixing until the dough comes together. Do not overwork.

Wrap the dough tightly in plastic wrap and chill in the fridge for 1 hour. Grate or shred vegan butter (12 tablespoons) and place it in the freezer while the crust chills in the fridge. Start 60m timer

Lamination Process: Lightly flour a rolling pin and work surface. Roll the chilled dough into a rectangle about 0.25 inch thick. Remove the frozen shredded [vegan butter] from the freezer. Sprinkle 0.25 of the [frozen butter] evenly over the center third of the rectangle. Fold the bottom third of the dough over the [frozen butter], then place another 0.25 of the [frozen butter] over the folded section. Fold the top third of the dough over the [butter] to form a thick rectangle. Rotate the dough 90°, roll it out into a rectangle, and repeat the process until all the [frozen butter] is incorporated (about 4 turns). Divide the leftover [butter] evenly amongst the remaining folds. For extra flakiness, fold and roll the dough 2–3 more times without adding [butter]. Wrap the dough tightly and chill in the fridge for 1 hour. Start 60m timer

In a food processor or with an immersion blender, combine garlic (5 cloves), scallions (4 stalks), onion (0.5 bulb), bonnet (1 scotch), sea salt (0.5 teaspoon), ground black pepper (0.5 teaspoon), allspice ground (1.5 teaspoons), fresh ginger (2 teaspoons), fresh thyme (1 tablespoon), and garlic powder (2 teaspoons). Blend until finely mixed. Set aside.

Heat a large skillet over medium heat. Add the vegan ground beef (450 grams) and cook for 5 minutes, breaking it apart as it cooks. Start 5m timer

Add the garlic seasoning mix to the skillet and stir into the [vegan ground beef] to combine. Add the soy sauce (2 teaspoons) and vegan browning (2 tablespoons). Lower the heat to medium-low and cook for another 5 minutes. Start 5m timer

Meanwhile, prepare the panade: Add the bread (2 slices) and vegetable stock (1 cup) to the food processor or immersion blender and blend until smooth.

Add the panade to the filling mixture and stir to incorporate. Reduce the heat and simmer until the mixture thickens. Taste and adjust the seasoning as needed. Let the filling cool completely before assembling.

Preheat your oven to 425°F (220°C). Cut the dough into 6 pieces. This allows you to make a few patties at a time without the dough melting too much.

Place a piece of dough between two parchment papers and pat it out into a rectangle about 0.125 inch thick. Begin rolling into a rectangle roughly 11 by 8 inches (or smaller if you prefer smaller patties). Place 0.25 cup to 0.33 cup of the cooled filling at intervals across the dough, leaving adequate space for the edges of each patty. Fold the dough over onto itself.

Use a ravioli cutter, pizza cutter, or knife to cut out half-moon shapes. If not using a ravioli cutter, use a fork to crimp the edges. Any leftover dough can be reused, but let it chill in the fridge while working on the next batch.

Dust each batch lightly with extra flour. Chill the assembled patties in the fridge for 15 minutes before baking. Start 15m timer

Lightly brush the patties with a mixture of a [plant-based milk] for a golden crust. Bake at 350°F/180℃ for 35 minutes or at 425°F/218℃ for 15–17 minutes, until the crust is golden and flaky. Start 17m timer

These patties are best served warm inside Jamaican cocoa bread or on their own. Enjoy the rich, spicy filling and buttery crust!