Ingredients:
Olive oil
One pack of Impossible meat
Liquid Smoke
Water
Curry powder
Turmeric powder
Garlic powder
Onion powder
Allspice
Thyme
Salt
Pure raw sugar
3 sticks of Vegan unsalted butter
Scotch bonnet paper ( I used 2 no more than 3)
Green onions (scallions)
Ginger
Onions
Gluten-Free All-purpose flour
Vegetable stock
Panko Breadcrumbs ( has to be this brand **vegan friendly)
Dough:
3 1/2 cups of Gluten free all purpose flour
1tbsp of sugar
1tbsp of turmeric powder
1tbsp of Jamaican curry powder
1tsp of salt
1 stick of vegan unsalted butter ( COLD)
1 cup of water
Directions: Add flour, sugar, turmeric, curry, salt in your food processor, then cut your vegan butter into tbsp sizes and add with the dry mix. You then will add a cup of water and turn your processor on pulse. Your dough should form a ball and then you will pour the mixer into some plastic wrap, the following place into your refrigerator for about 30 mins. Take one stick of butter and place in the freezer.
Your Filling:
1 pack of impossible meat
Liquid Smoke
3 stalks of Green onions
Ginger
Onions
Vegetable stock
All spice
Thyme
Panko Breadcrumbs
Scotch Bonnet peppers
Garlic powder
Onion powder
Curry Powder
Turmeric Powder
Olive oil
Directions:
Heat stove on middle heat, add olive oil to the pan. Then add impossible meat ( break it up some), 2 tbsp of liquid smoke, add 1 tbsp of curry powder, 1tbsp of turmeric powder, 1tbsp garlic powder, 1tbsp of onion powder, 1/2 tsp of allspice, 1 tbsp of dried thyme. Stir and then add grated ginger, I use about 1 tbsp. Following that add a 1/4 cup of onions ( minced), and add your scallions( chopped). Mince your Scotch Bonnet peppers and add to the pan. You are stirring as you prepare the filling. Then you will add 1 cup of vegetable stock, and then lastly 1/4 cup of Panko breadcrumbs. Put it aside to let the mixture settle. Let the breadcrumbs absorb the liquid and then you are ready to go back to preparing your dough.
Filling that dough:
Take your dough out of the refrigerator. Add you’re flour to your prepping area, you will have to knead your dough into your flour some to get that dough-like texture vs sticky. Add flour as you are kneading, once your dough starts making the form you then want to grab your butter out of the freezer. Roll you’re dough out and then take a vegetable peeler and use it to peel the butter into the dough. Fold your dough and knead it some more and then re-roll it out. ( You may add flour as you need to avoid stickiness) Continue this process until all the butter is added to the dough. Once completed, then evenly split the dough into 12 equal pieces. The flour you’re surface again and roll a piece into a ball, then roll with a rolling pin about 6inches. Lightly brush edges with water (lightly). Add 3-4 tbsp of mixture to one half of the dough circle. Fold to edges line up and use a fork to seal the edges. Place on a baking tray, and repeat with remaining dough and meat mixture. I melt 1 stick of butter and use a brush to coat the patties. Then place them in the oven at 400 degrees, as they are baking I will use my melted butter and continue to brush the top of the patties. You will bake them for no more than 30-35 minutes. Remove them from the oven when completed, let them cool for at least 5 minutes and serve warm. Hope you enjoy!
