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Jamaican Tempeh Patties

Vegetarian Times Issue: June 1, 2008   p.82

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

Directions

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 3/4 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 1 1/2 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 1 1/2 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.

Member Rating: 1111

ingredient list

Makes 12 patties

  • Crust
  • 3 cups flour
  • 1 Tbs. curry powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 4 oz. vegan margarine, cut into pieces
  •  
  • Filling
  • 1 Tbs. canola oil
  • 1 small onion, finely chopped (1 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 8-oz. pkg. tempeh, crumbled
  • 2 tsp. curry powder
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. ground allspice, optional
  • 1/4 cup dark rum, optional
  • 1/2 cup chopped green onions

Nutritional Information

Per PATTY:

Calories 259
Protein 7g
Total Fat 13g
Saturated Fat 4.5g
Carbs 28g
Cholesterol 0mg
Sodium 328mg
Fiber 2g
Sugar 1g
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Comments

By Anonymous on Jun 22, 2010:
Can the dough be made with whole wheat flour?
By anonymous on Jul 13, 2010:
yes, however taste is different. i used a little bit more water making the dough to accomodate. like a teaspoon more. home this helps!
By Anonymous on Jun 08, 2011:
could one use oil instead of margerine ?
By anon on Oct 21, 2011:
You could use oil but you would lose the blandness. Pulsing with cold ingredients is key to layering the fats to create fluffy pockets.

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