I finally got around to making something else from Bryant Terry's "Vegan Soul Kitchen". I am loving this book and wanted to make these patties right from the start. The second thing I made from it, the Black-Eyed Pea Fritters, were unfortunately for me, a disaster. The balls formed together just fine but when I placed them in the coconut oil to fry they acted like little meteors burning through the earth's atmosphere, starting off large and completely disintegrating!! Sigh...don't know what I did wrong but it wasn't all a loss, the Hot Pepper Sauce that went with them turned out fantastic, I make it regularly now and slather it on everything - gorgeous!!!
Well, back to the patties - these turned out equally as fantastic and I will be making these quite often! The pastry is made with coconut butter (solidified coconut oil, I used extra-virgin organic) and turmeric and came out very flaky, gently infused with a taste of coconut and very yummy indeed:) The filling of carrots, potatoes, peas, corn and cabbage is nicely spiced with cinnamon, allspice, cayenne and cumin. Now I personally found them too hot to have with the hot pepper sauce so had vegan sour cream with mine, but the pepper sauce goes nice with it as well. Although you don't need any sauce/dip with these really.
Recipe for the Jamaican Patties reprinted with permission on Heidi Swanson's Blog , and
Notes: The recipe on Heidi's site is the full version and makes 6 large patties, I halved it and made 3 the size you see. You can also make lots of mini ones for snacks/appetizers. I served mine with a simple cooling side salad of leaf, avocado and tomato in a lime vinaigrette. I also didn't have any lemon juice for the filling so used lime which went really well with the tropical flavours.
Recipe for the salad dressing I used:
1 Tbsp Olive oil
1/2 Tbsp white wine vinegar
1 small clove garlic, pureed
1/8 tsp salt
1 quick squeeze of 1/2 a lime
few grinds black pepper
Slowly whisk the vinegar into the olive oil until emulsified, then whisk in the rest.