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Vegan-Jamaican-Ackee-Patties,-flaky-crust,-well-seasoned-filling,-delicious

Jamaican Ackee Patties {Vegan}

Chantal
Perfectly seasoned ackee in a flaky coconut oil pastry. All natural ingredients and fairly easy to make, it's a taste of Jamaica in every bite!
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Servings 12 patties

Ingredients
  

For the Crust:

  • 400 g All purpose flour
  • 2 tsps Salt
  • 150 g Coconut oil
  • 200 g Cold Water

Optional

  • 1/2 tsp Ground turmeric
  • 1/2 tsp Ground annatto

For the Filling:

  • 2 tsps Coconut oil
  • 1/2 Small onion finely diced
  • 3 Cloves garlic finely minced
  • 4 Cups Parboiled ackee
  • 3 Green onions or escallion, finely chopped both white and green parts
  • 1/2 tsp Ground pimento** Jamaican allspice
  • Leaves pull from a few sprigs of fresh thyme about 1 tbsp
  • Habanero/Scotch Bonnet pepper finely minced to taste (1 to 2 tsps should be good)
  • Salt to taste

To finish:

  • 1 tbsp Agave mixed with 2 tbsps Water for brushing optional

Instructions
 

To make the crust:

  • Combine the flour, salt and optional ingredients if using. Whisk well to combine (you may sift these together to ensure even distribution if desired).
  • Combine water and oil
  • If using a standmixer: with the mixer on low speed and the paddle attachment, start mixing then pour in the water combination in quickly in a steady stream. The dough should come together very quickly and clean the sides of the bowl, do not overmix.
  • If mixing by hand: pour over the water combination evenly over the dry ingredients and mix well with your hands or a spoon till the dough comes together. Do not overmix.
  • Remove the dough from the bowl and wrap in plastic. Chill for 15 minutes.

To make the filling:

  • Heat coconut oil in a non stick skillet over medium heat.
  • Add onions and cook till translucent (about 2 minutes)
  • Then add the garlic and cook for another minute or two.
  • Add the green onion, thyme and pepper and cook for a minute then add the ackees and pimento.
  • Add salt to taste.
  • If your ackees are a bit dry you may add about a tablespoon of water, let simmer for 3 to 5 minutes then turn off heat and let cool .

To finish:

  • Let the dough sit out for 5 minutes before rolling.
  • Roll out, re roll as necessary to make 12 rounds
  • Scoop about a third cup of filling onto one half of your circle leaving a little border. Spread it evenly on that half, then brush the edge with water and fold the dough over to make the patty shape.
  • Press out as much air as possible, then press around the edges gently to seal. You can use a fork to create a design along the edges if you like. Trim and neaten the edges as you like.
  • If desired, prick a few times with a fork on top to allow the steam to escape.
  • Repeat with the remaining portions putting the finished patties in the fridge while you work on the rest. Chill all the patties thoroughly before baking (at least 20 minutes)
  • While the patties are chilling, preheat oven to 400F and place the baking rack in the upper third of your oven (this is so the bottoms of the patties won't brown too much before the top can cook and get colour).
  • Space patties evenly on trays (you may have to bake in two rounds if your oven isn't big enough). Brush with agave and water if using.
  • Place in oven and reduce temperature to 375F. Bake for 15 to 20 minutes checking and rotating your tray(s) at the 10 minute mark.
  • When done, let cool on wire rack. If your patties have ballooned, press gently to allow some of the steam to escape.
  • Serve warm & enjoy!

Notes

**I keep my pimento whole until I need to use it then I'll either pound them in a mortar or grind them with my spice grinder, measure what I need then keep the rest in a small jar.