SHASHEMANE RASTA ITAL PATTIES

— PASTRY–

Ingredients

• 2 cups Flour
• 1/4 tsp SHASHEMANE CRUSH
• 1/2 tbls SHASHEMANE RASTA ITAL CURRY POWDER
• 120 gm Nutterlex
• 80 ml Cold water

Method

1. Sift the Flour, SHASHEMANE RASTA ITAL CURRY POWDER and SHASHEMANE CRUSH into a large bowl. Cut in the margarine until crumbly. Add the cold water to make a stiff dough. Lightly Flour a wooden cutting board and roll out the dough until about 1/2 cm thick. Cut out 8-inch circles. Cover a damp cloth until ready to use. You can place the dough in the fridge overnight. If you do, remove the dough at least 15 mins before using.

— FILLING–

Ingredients

• 2 tbls Rice bran oil
• 80 gm Brown Onion, Finely chopped
• 1 Scotch Bonnet chopped
• 250 gm TVP mince soaked
• 1/2 tsp SHASHEMANE CRUSH
• 1/2 tsp Black pepper freshly ground
• 1/2 teaspoon SHASHEMANE RASTA ITAL CURRY POWDER
• 1/2 tsp Dried thyme
• 1/4 cup Breadcrumbs
• 60 ml Vegeta chicken stock
• 1 tsp gnd Tumeric
• 60 ml Almond Milk

Method

1. In a heavy pan, melt the margarine, sauté the Onion and Scotch Bonnet until they become limp. Add the TVP, SHASHEMANE CRUSH , Pepper,SHASHEMANE RASTA ITAL CURRY and thyme and mix well. Cook for about 10 minutes, stirring occasionally.
2. Add the Breadcrumbs and Vegeta stock and combine all the ingredients well. Cover the pan and simmer for about 10 to 15 mins, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the pan from the stove and preheat oven to 180 degrees.
3. Uncover the dough circles and place 2 to 3 tbls of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork or crimp. Lightly brush the pastry with a mixture of the Tumeric and Almond milk. Bake on a lightly greased baking sheet for 30 to 40 mins or until the pastry is golden brown.