Jamaican Patties

When I was in Jamaica a few weeks ago, I really wanted a golden crusty pattie! I had to wait until came home and make a vegan version. Here is the recipe. They taste great, though I must admit, I have never had the real thing so I can't compare! But I betcha they give Golden Krust a run for their money! Ha!

Flakey Crust

1 cup all-purpose flour
1/2 teaspoon turmeric powder
1/4 teaspoon curry powder
1 dash salt
2 tablespoons non-dairy margarine
2 Tablespoons shortening
1/4 cup water

In a large bowl, combine flour, turmeric, curry, and salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Cover ball in plastic wrap and refridgerate while you prepare the filling.

Filling

1 tablespoon olive oil
2 garlic cloves, finely chopped
Half a small onion, chopped
1/2 Cup chopped pecans 1/2 Cup of Brown Lentils
2 1/2 teaspoons curry powder
1/4 teaspoon cumin powder
1/2 teaspoon salt
2 1/2 cups veggie broth +more if needed

Heat oil in skillet over medium heat.Add onions and cook for 10 minutes stirring occasionally until soft and translucent. Add garlic, cook 2 minutes. Mix in pecans, lentils, curry, cumin, salt, veggie broth and simmer for about 20-30 min until broth has mostly evaporated and lentils are soft. If more broth is needed add in 1/4 cup intervals. Set aside to cool.

Grab your dough, separate and roll into six balls. Grab a dough ball and roll out into flat cirlce. Spoon filling into the middle of the circle. Fold over making a half circle and press edges together. Use a fork to press edges, place into baking sheet covered with parchment paper and brush the top of the pattie with melted margerine.

Bake at 375 for 20 Minutes