Jamaican Vegetarian Beef Patties
Source of Recipe
I adapted a traditional Jamaican Beef Patties recipe (see http://recipecircus.com/recipes/Trish/APPETIZERS/Jamaican_Beef_Patties.html)
Recipe Introduction
I discovered that because there is no meat or dairy in this, it is fine to leave the leftovers in a plastic bag out of the refrigerator for a couple days.
List of Ingredients
Dough:
4 c All purpose flour
1 ts Salt
1 1/4 c Shortening
6 To 8 Tbsp ice water
Filling:
1 lg Onion, diced fine
4 Garlic cloves, minced
3 Jalapeno chilies, seeded, stemmed, and minced
3 tb Vegetable oil
15 oz. can black beans, washed and lightly chopped in food processor (but not pureed)
2 tsp ground coriander
2 tsp cumin
2 tsp tumeric
1 tsp ground allspice
1 tsp ground cinnamon
4 Tomatoes minced
1 bunch Green onions, minced
Salt and pepper to taste
2 Eggs, lightly beatenRecipe
TO MAKE THE DOUGH:
place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough.
Add about 8 tablespoons of ice water and gather the dough into a ball. The dough should be firm and not sticky.
If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
TO MAKE THE FILLING:
In a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time.
Add the beans, herbs, spices, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy.
Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature.
TO ASSEMBLE THE PATTIES:
Preheat the oven to 400 deg F (assembling the patties may take at least a half hour, so plan accordingly).
On a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle.
For each disc: Place on a lightly greased baking sheet. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg.
Bake for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately.
Servings: 24 patties
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