Jerk Lentil Patties

Presented by Veganezer

Ingredients:

For the dough: -

2 cups plain flour

1 tsp turmeric powder

2 tbsp curry powder

1 cup vegan butter

1 cup cold water

Filling: -

1 red onion, diced

4 garlic cloves, minced

Thumb grated ginger, roughly chopped

3 spring onions, chopped

1/2 red pepper, diced

1 tbsp coconut oil

4 tbsp jerk paste

1 cup brown lentils, washed

1 can plum tomatoes

2 cups veggie stock

1/2 tsp browning

1 tbsp brown sugar

Few sprigs fresh thyme

Instructions

1. Heat up a pan on medium heat, add the coconut oil then the veg and cook down for 5mins until soft.

2. Add the jerk sauce and mix well.

3. Wash the lentils then add it into the pan with plum tomatoes, veg stock then bring to a boil.

4. Add the browning, sugar and thyme then lower to a simmer and cover. Cook for 30-35mins until lentils are cooked. Set a side and allow to cool.

5. Grate the butter then pop it into the freezer, mix up all the dry ingredients in a bowl.

6. Add half the butter to the dry mix and crumble. Slowly add the cold water and knead the dough.

7. Wrap the dough then pop it into the fridge for 30mins. Dust your surface then rollout until 1.5inch thick. Add half of the remaining butter and fold it into the dough then pop back into the fridge for 30mins.

8. Roll it out again until 3mm thick then place 2 tbsp of the lentils into two piles, fold over, cut, crimp the edges and bake in a preheated oven at 220ºc for 20mins or until golden brown.

Enjoy!!