Jamaican Lentil Patties (Gluten-Free, Vegan)

These flavorful Jamaican Lentil Patties is a gluten-free and vegan version of the very popular Jamaican beef patty. Savory lentils cooked with aromatic herbs and spices in a buttery pastry.

4.99 from 51 votes

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Course: Appetizer

Cuisine: Jamaican

Keyword: gluten free lentil patties, Jamaican lentil patties, vegan lentil patties

Prep Time: 45

Cook Time: 1 1

Servings: servings

Calories: 309kcal

Equipment

1 Baking Sheet
Parchment Paper
Rolling Pin
mixing bowl

Ingredients

For The Filling

1 tablespoon coconut oil
1/2 cup onion finely chopped
2 cloves garlic minced
1 spring onion
1/2 teaspoon dried thyme
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon ground paprika
Pinch allspice
1/2 cup brown lentils
2 cups vegetable broth or water
1 tablespoon Bragg liquid aminos Tamari sauce, or coconut aminos
1/4 teaspoon Cayenne pepper optional
Salt to taste

For The Crust

2 cups oat flour
1/4 cup tapioca flour
1/4 cup potato starch
1 tablespoon ground flax seeds
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons curry powder
1/2 cup almond milk
1/2 cup Vegan Butter (I used Earth Balance)

Instructions

To Prepare The Filling

Heat oil in a medium saucepan over medium-high heat. Add onion, spring onion, and garlic and saute stirring constantly until onion is soft. About 3 minutes.
Add thyme, turmeric, paprika, cumin, allspice, lentil and stir to coat.
Add water or broth and bring to boil. Cover saucepan and reduce heat to simmer for 30 minutes until most of the liquid has evaporated and lentils are tender.
Stir in liquid aminos, cayenne pepper and salt to taste. Remove from heat and allow to cool while preparing the crust.
Preheat oven 400°F. Line baking sheet with parchment paper and set aside.

To Prepare The Crust

Preheat oven 400°F. Line baking sheet with parchment paper and set aside.
In a large bowl, combine oat flour. flax seed meal, tapioca starch, potato starch, baking powder, sea salt, and curry powder
Stir in vegan butter until the dough resembles crumbs. Stir in almond milk and use hand to form a dough ball.
Further divide ball into 8 smaller balls. Roll out each ball in between 2 parchment paper sheets using a rolling pin, about a 4-inch circle.
Remove top layer sheet, add 1 tablespoon of lentil filling on one half of circle, making sure to leave edges clear. Fold over the other half, by folding parchment paper and seal crimping edges with a fork.
Transfer to baking sheet. Repeat with remaining dough. Bake for 20-25 minutes or until golden brown.

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