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Jamaican Tempeh Patties

These savory turnovers can also be filled with drained Callaloo, and the dough is surprisingly easy to make.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

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3 cups flour
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1 Tbs. curry powder
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¾ tsp. salt
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½ tsp. baking powder
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4 oz. vegan margarine, cut into pieces

Ingredient Set Name: 

Filling

Ingredients: 

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1 Tbs. canola oil
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1 small onion, finely chopped (1 cup)
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3 cloves garlic, minced (1 Tbs.)
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1 8-oz. pkg. tempeh, crumbled
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2 tsp. curry powder
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2 tsp. chili powder
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1 tsp. dried oregano
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1 tsp. dried thyme
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½ tsp. ground allspice, optional
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¼ cup dark rum, optional
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½ cup chopped green onions

Instructions: 

1. To make Crust: Combine flour, curry powder, salt, and baking powder in food processor. Add margarine, and pulse until mixture resembles coarse meal. Add ¾ cup cold water; process until dough forms. Wrap in plastic wrap, and refrigerate 1 hour.

2. To make Filling: Heat oil in skillet over medium heat. Add onion, and sauté 7 minutes. Stir in garlic, and cook 30 seconds. Add tempeh, curry powder, chili powder, oregano, thyme, allspice, if desired, and 1½ cups water. Reduce heat to medium-low, and simmer 15 minutes. Stir in rum, if desired, and cook until liquid has evaporated. Cool, then stir in green onions.

3. Preheat oven to 400°F, and coat baking sheet with cooking spray. Roll out dough to 1/8-inch thickness. Cut into 6-inch circles. Brush edges of circles with water, and place 1½ Tbs. Filling in centers. Fold circles in half, crimping edges with fork tines to seal. Place on prepared baking sheet, and bake 20 to 25 minutes, or until golden.

Nutrition Information: 

Calories: 
259
Protein: 
7 g
Total Fat: 
13 g
Saturated Fat: 
4.5 g
Carbohydrates: 
28 g
Cholesterol: 
0 mg
Sodium: 
328 mg
Fiber: 
2 g
Sugar: 
1 g
Yield: 
Makes 12 patties

Comments on this Recipe

You could use oil but you would lose the blandness. Pulsing with cold ingredients is key to layering the fats to create fluffy pockets.

Can the dough be made with whole wheat flour?

yes, however taste is different. i used a little bit more water making the dough to accomodate. like a teaspoon more. home this helps!

could one use oil instead of margerine ?

I love to make stuffed pastries but was wondering if anyone had a dough recipe that would work without white (all-purpose) flour. I'm not gluten free, so wheat flour is fine. I'm just trying to avoid white flour. Whole grain flours don't always have the same absorbencies/consistencies and sometimes the dough doesn't roll/flatten very well. Also, if you have a tortilla press, you can divide the dough into small balls and press them into thin circles. No rolling pin required. (You will want to line the tortilla press with waxed paper and spray liberally with canola oil spray to prevent sticking.) Much easier and no need to flour the counter, either.

@Ragan Buckley I used quinoa flour and it turned out great>

Good, but I would like a dipping sauce on the side. They freeze very well. I used white whole wheat flour for my dough. Will cook these again. Does anyone have an idea for a dipping sauce for these?

I subsituted butter and the dough seemed fine. The ones I didn't roll out thin enough opened in the oven. Think I'll try with the Callalo next time

If you love all things Jamaican these are great...I would suggest a honey tamarind dipping sauce to go with them though.

Honey Tamarind Dipping Sauce Recipe -1 cup orange juice -1/4 cup honey or agave nectar -1/4 cup ketchup -1/4 cup tamarind concentrate -1 Tablespoon ginger -1/2 teaspoon smoked sweet paprika powder -Salt & Pepper (as much as desired) -1 Tablespoon red wine vinegar Bring all ingredients to a boil in a saucepan and mix thoroughly. Remove from heat and allow to cool. Makes a lot!