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Jamaican Tempeh Patties
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2 Tbs. extra virgin olive oil, plus more for drizzling

3 cups flour

1 Tbs. curry powder

¾ tsp. salt

½ tsp. baking powder

4 oz. vegan margarine, cut into pieces

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

½ tsp. ground allspice, optiona

¼ cup dark rum, optional

½ cup chopped green onions


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.

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.

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.

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