Just like authentic patties, these have a spicy filling of “beef” and cheese surrounded by a dough that’s flaky and flavorful. They can be filled with greens, veggies, tofu, seitan or whatever you love. This filling is TVP ("Textured Vegetable Protein," which can be found in the health food aisle of most grocery stores) but you could also use all neat meat replacement, burger crumbles, soy crumbles, or for the healthiest version, lentils.
Jamaican ‘Beef’ Patties With Cheese [Vegan, Gluten-Free]
For the Pastry Dough:
- 3 teaspoons egg replacer plus 1/2 cup warm water
- 4 cups gluten-free, all-purpose flour
- 2 teaspoons xanthan gum (if not in the gluten-free flour mix)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons curry powder
- 2 teaspoons turmeric
- 1 cup (2 sticks or 16 tablespoons) vegan butter, cut into small cubes
- 1 cup cold water
For the Filling:
- 1 3/4 cups boiling water
- 2 cup textured vegetable protein (TVP)
- 2 tablespoons jerk seasoning
- 1 tablespoons vegetable oil
- 1/2 large onion, diced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small zucchini, diced
- 1 chili pepper, seeded and diced
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon ground allspice
- 1 teaspoon ground thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup water
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegan cheddar shreds
- Olive oil, for brushing
To Make the Pastry Dough:
- In a small bowl, combine the egg replacer and warm water.Stir and set aside.
- In a food processor, combine the flour, xanthan gum, salt, baking powder, curry powder, and turmeric. Process until everything is mixed well.
- Add the butter cubes and pulse until it starts to look like crumbs, about 8 pulses.
- Add in the egg replacer/water mixture and the cold water. Pulse a few times until it starts to form a crumbly dough.
- Transfer the dough to a floured work surface. Knead lightly to form the dough into a smooth ball.
- Divide the dough in half, shape each half into a smooth ball, wrap each half in plastic wrap and refrigerate for an hour. While it chills, make the filling.
- When the dough is chilled and the filling is ready, make the dough discs. Work with one-half of the dough while leaving the other chilling in the fridge.
- Divide each half into 8 equal-sized pieces. Roll each piece into a 6-inch circle.
- Repeat with the other half of the dough until you have 16 circles. When you make the patties, trimming the dough will give you some extra that can make 2 more patties for a total of 18.
To Make the Filling:
- In a medium-sized bowl, mix the TVP and the jerk seasoning. Cover with boiling water and let sit for 10 minutes until the water is completely absorbed by the TVP.
- In a large skillet, heat the oil over medium-high heat. Add the onion and saute for 3 minutes until the onion is softened.
- Add the bell pepper, carrot, zucchini, celery and chile pepper to the skillet. Add the garlic and saut´´ the veggies until they are softened, about 5-6 minutes.
- Add the TVP to the skillet. Add the herbs and spices and mix to combine.
- Mix in the tomato sauce and the water. Mix until everything is well coated and the seasoning is evenly distributed.
- Melt the butter in a corner of the pan and mix in the flour to make a roux. Mix this roux into the filling mixture. It will thicken it a bit.
- Taste for any seasoning adjustments. Transfer the filling mixture to a bowl and proceed to make the patties.
To Assemble the Patties:
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.
- Set up an assembly line: you will need a bowl with the cheese, the bowl of filling, the dough discs, a small bowl of water, 2 forks, a pastry cutter (pizza cutter) and a 1/4-cup measuring cup.
- Take a dough disc and place it on the work surface. Lay 1/4 cup of filling onto the middle of the disc. Use a fork to spread it and flatten it a bit. Sprinkle some cheese on top of the filling.
- Using your fingers, wipe some water along the outer edge of the disc. This will help seal the dough.
- Fold the dough over in half to form a half-moon shape. Press the edges together. Trim any excess dough using the pastry cutter.
- Use the tines of the clean fork to press the edges of the dough. This seals it and makes those pretty lines along the edges. Poke three holes in the patty to let steam escape while it cooks.
- Place the patty on the baking sheet and repeat until you use up all the dough and filling. Bake for 12 minutes.
- Remove the baking sheets from the oven, brush the patties with olive oil and bake for another 12 minutes.
- Transfer the patties to a cooling rack. Serve warm.