JERK POTATO PATTIES

Jerk Potato Patties

Jerk Potato Patties

A vegan version of the classic Jamaican beef patty…

Check out the classic version of this recipe: Jamaican Beef Patties

Check out the Instagram tutorial in our highlights!

Yield: 15-16 large patties

PREP IT!     

For Dough:

  • 4 cups Flour, all purpose

  • 2 teaspoons Salt

  • 1 teaspoon Baking powder

  • 2 tablespoons Beet sugar, granulated

  • 2 teaspoons Turmeric, ground

  • 4 tablespoons Curry powder

  • 1 cup Vegetable shortening

  • 1¾ Coconut cream, unsweetened

  • 1/3 cup Vegetable shortening

Dough Ingredients

For Jerk Potato Filling:        

  • 2 tablespoons Oil

  • 6 stalks Scallion (green onion), sliced thin

  • 1 (2 cups) Onion, yellow, diced small

  • 1 Scotch bonnet (Habanero), minced

  • 1 teaspoon Ginger, puree

  • 9 cloves (3 tablespoons) Garlic, roasted or fresh, minced

  • 1 pound Potatoes, Russet or Yukon gold, diced small

  • 1 tablespoon Taste Tutor Seasoning 101

  • 1½ teaspoon Taste Tutor Jerk Seasoning

  • 1 teaspoon Soy sauce, low sodium

  • 1 teaspoon Ketchup

  • ¼ cup Breadcrumbs

  • ¾ cup Water

MAKE IT!

For Dough:

  1. Stir together flour, salt, baking powder, sugar, turmeric, and curry powder until evenly blended.

  2. Using a fork or your hands, cut the shortening into the flour mixture until the mixture is crumbly like sand.

  3. Gently fold in cream until a soft sticky dough forms. Roll dough into a loose ball.

  4. Refrigerate dough for 30 minutes or until fat re-solidifies and dough is cold to the touch.

  5. On a well-floured surface, using a well-floured rolling pin, roll dough out to ¼ inch thick.

  6. Using a knife or your fingers, spread the 1/3 cup of shortening across the entire surface of the rolled out dough.

  7. Fold the dough into a trifold. Turn the folded dough 90 degrees and fold into another trifold. You will end up with a very thick chunk of square dough. Roll the square out into ½ inch thick rectangle. Fold the rectangle into another trifold.

  8. Rewrap the dough in plastic wrap and let rest for an additional 30 minutes.

Tip: if you’ve planned ahead you can measure out all the ingredients separately and store them in the fridge before assembling your dough.

For Jerk Potato Filling:

  1. In a sauté pan, over medium high heat, heat oil and add vegetables and sauté until onions are translucent.

  2. Add potatoes, Taste Tutor Seasoning 101, Taste Tutor Jerk Seasoning, soy sauce, and ketchup. Sauté 20 minutes until potatoes are a nice brown color and soft.

  3. Add breadcrumbs and ¾ cup water. Cook on high an additional 5 minutes until the mixture comes together.

For Assembly:

  1. Preheat oven to 425F.

  2. Once dough is chilled, cut dough in half for easily manageable rolling. Roll into a 14” x 18” rectangle that is ¼ inch thick. Cut into desired sized shapes and fill with 2 heaping tablespoons of filling.

  3. Brush the edges of the dough with water and seal them. Use a fork to crimp the edges to make sure it your patty stays closed.

  4. Place patties on a wire rack topped baking sheet or a parchment paper lined baking sheet. Brush top of patties with egg wash. Bake for 20-25 minutes until golden brown and flaky.

Filled Patties

Store: in airtight container.

Reheat leftovers: in the oven to maintain crispy flaky texture.

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