Are you craving a delicious and healthy meal that's bursting with flavor? Look no further! These Jamaican veggie patties are the perfect solution – a vibrant blend of Caribbean spices and fresh vegetables encased in a golden-brown, flaky crust. They're surprisingly easy to make, perfect for a quick weeknight dinner, or a fun weekend project. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe will guide you to create authentic-tasting Jamaican veggie patties that will impress your family and friends. Get ready for a taste of the islands!
Ingredients:
For the Patty Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup shortening (or vegan butter)
- ¾ cup ice water (approximately)
For the Filling:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, finely chopped (remove seeds for less heat, optional)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup frozen peas and carrots
- 1 tsp ground allspice
- 1 tsp ground thyme
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp black pepper
- Salt to taste
Instructions:
Making the Patty Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in shortening: Add the shortening and use a pastry blender or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Add water gradually: Slowly add the ice water, mixing gently until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Preparing the Filling:
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and scotch bonnet pepper (if using) and cook for another minute until fragrant.
- Add remaining vegetables and spices: Add the bell peppers, diced tomatoes, kidney beans, peas and carrots, allspice, thyme, nutmeg, cinnamon, black pepper, and salt. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Cool the filling: Remove the skillet from the heat and let the filling cool completely before assembling the patties. This prevents the filling from making the dough soggy.
Assembling and Baking the Patties:
- Roll out the dough: On a lightly floured surface, roll out the dough to about ⅛ inch thickness.
- Cut out circles: Use a 4-inch cookie cutter or a bowl to cut out circles of dough.
- Fill and seal: Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Bake: Place the patties on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the patties are golden brown and cooked through.
Tips for the Best Jamaican Veggie Patties:
- For a richer flavor, use a combination of butter and shortening in the crust.
- Adjust the amount of scotch bonnet pepper according to your spice preference.
- If you don't have all the spices, you can use a pre-made Jamaican jerk seasoning blend.
- Leftover patties can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Variations:
- Add other vegetables like mushrooms, carrots, or sweet potatoes to the filling.
- Use different types of beans, such as black beans or chickpeas.
- For a vegan version, use vegan butter and ensure all other ingredients are plant-based.
Nutritional Information (per patty, approximate):
Calories: Approximately 250-300 Fat: 10-15g Protein: 8-10g Carbohydrates: 30-40g
Enjoy your homemade Jamaican veggie patties! They're a healthy, flavorful, and satisfying meal that's perfect for any occasion. Let us know in the comments how yours turned out!