Gluten Free/ Meatless Monday/ Paleo/ Savoury Bakes/ Vegan/ Vegetarian

Vegetarian Jamaican Patties (Gluten Free)

When I lived in London I used to love the Jamaican patties that were sold in supermarkets, fish and chip shops and even the Iceland store!   The bright pastry and the mixture of spices was just addictive.  They also were available in chicken and beef fillings but as a vegetarian I cannot comment on them.   I have searched Dubai for them but cannot find them so decided to have a go at making them myself and also make them Gluten Free.

After a few tweaks of the spices I was very happy with the result.  They came out of the oven hot and barely were allowed to cool before we munched the lot, all for the sake of research, of course….

You could have this as a main dish with a salad or other veggies.  Or make small ones and have them as a snack/starter or something spicy for your lunchbox.

INGREDIENTS

Pastry

2 cups gluten free flour (I used Doves all purpose flour)

1/2 tspn salt

1/2 tspn tumeric

1/2 cup butter

1 tblspn water

Filling

1/2 cup carrot, peeled and cut into small chunks

1/2 cup butternut squash, peeled and cut into small chunks

1/2 cup yellow pepper, deseeded and cut into small chunks

2 tomatoes, cut into small chunks

1/4 cup peas (fresh or frozen)

1/4 cup sweetcorn

1 onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

1/2 cup coconut milk

1/8 tspn cinnamon

pinch nutmeg

1/2 tspn paprika

1/4 tspn allspice

1/2 tspn white pepper

1 tblspn lime juice

1/4 tspn cumin

1/4 tspn red pepper flakes

1 tbslpn thyme

2-3 tblspn coconut oil

salt

METHOD

  • Make the pastry by placing the flour and butter in a food processor.  Blitz until it looks like breadcrumbs.
  • Add the tumeric, salt and water and blend until the pastry forms into a ball.
  • Remove and cover with clingfilm.  Place in the refrigerator until needed.
  • Preheat the oven to 180C/350F degrees.
  • Heat the coconut oil in a large pan on a medium heat,
  • Add the onion, garlic, spices (except the thyme), carrot, butternut squash and pepper and cook for 10 minutes, stirring well.
  • Add the tomato and cook for 2 – 3 minutes.
  • Add the coconut milk, peas and sweetcorn, thyme and lime juice. Season and cook for 5 minutes.
  • Remove the pastry from the refrigerator.
  • Roll out in between two layers of cling film and cut out small (or large) circles.  I used my margarita glass for a good size.
  • Place a spoonful on one side of the pastry circle.  Wet the edges, then gently fold over the circle to cover the filling.
  • Press around the edges lightly with a fork.
  • Put all the patties on a baking tray lined with parchment paper.
  • Bake for 10 – 15 minutes until firm but not too crispy.
  • Eat and enjoy!

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4 Comments

  • Reply
    Sue
    February 23, 2012 at 1:24 pm

    I’m going to be trying this one soon for my diabetic/coeliac hubby (and me of course!) My stock cupboard is building nicely now ready to try most if not all of your recipes…..thanks Angie! keep them coming

    • Reply
      Angie C
      February 23, 2012 at 1:27 pm

      Glad you enjoy them Sue! Let me know what your favourites are too. Or if there is any type of recipe you would like to see too!

  • Reply
    intoleranceisbliss
    February 23, 2012 at 12:27 pm

    Thank you for this recipe – they look amazing! I’m in the UK and I guess you know all too well how pastry is an important part of life over here, and one of the things I miss so much since being gluten free. I’m definitely going to have to try this recipe! 🙂

    • Reply
      Angie C
      February 23, 2012 at 12:34 pm

      I hope you enjoy them!

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