Vegan Jamaican mushroom Patties

Ingredients:
Olive oil
One pack of mushroom meat ( I use Abbot’s butcher)
Liquid Smoke
Water
Curry powder
Turmeric powder
Garlic powder
Onion powder
Allspice
Thyme
Salt
Pure raw sugar
3 sticks of Vegan unsalted butter
Habanero pepper
Green and red bell pepper
Ginger
Onion
All-purpose flour
Vegetable stock
Panko Breadcrumbs
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 mushroom meat
Liquid Smoke
Ginger
Onion
Vegetable stock
All spice
Thyme
Panko Breadcrumbs
Habanero, green and red 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 mushroom 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 ground ginger, I use about 1 tbsp. Following that add your chopped onions, chopped bell peppers and minced habanero pepper 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 your 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. Then flour your surface again and roll a piece into a ball, then roll with a rolling pin about 6inches. I used a bowl to cut my circles but you don’t have to, just make sure they are somewhat circles. Lightly brush edges with water (lightly). Add some of your mushroom mixture to one half of the dough circle (not too much). Fold over the dough so that the 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.
Coco bread:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 packs active dry yeast or 4 ½ teaspoons
• 1 ½ teaspoons kosher salt
• Wet Ingredients
• 1 ½ cups milk, warmed (not more than 120º F)
• ¼ cup water, warmed (not more than 120ºF)
• 2 tbs softened butter (at room temp) plus more for brushing
• 2 tbs coconut oil
  Instructions

1. Preheat oven to 350ºF. Mix all dry ingredients in the bowl of a stand mixer with the hook attachment. Add butter, coconut oil, milk and water. Mix at low speed for 5 minutes. Dough should be a ball that can be removed from the bowl.
2. Transfer dough to a lightly floured surface. Cut into 10 equal pieces and roll each piece into a ball. Allow balls to sit for 10 minutes.
3. Place a small bowl of softened butter (about 3 tablespoons) and a pastry brush on your work surface. Using a rolling pin, roll each ball flat (about 7 inches diameter and 1/4-1/8 inch thick). Rub a thin layer of softened butter over the surface of each piece of dough, using a brush or your fingers. Fold dough in half. Rub a layer of butter over the top surface. Place onto a lightly greased pan. Repeat with remaining pieces.
4. When all the balls are rolled, buttered, shaped and on the pan, let them sit for 10 minutes.
5. Bake them in the center of the preheated oven for 15-20 mins, until they are lightly browned. Remove from the oven and brush the rolls with a bit more butter.
6. Let cool for 5 minutes
7. Open coco bread and place patty inside then enjoy ☺️