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What a gwaan everybody? I hope all is well.
Please excuse the missing audio on some parts of the video. I had to reedit due to KZbin guidelines. Feel free to leave your questions below.
Ingredients:
🍃Crust
3 1/2 cups flour - 438 grams ( extra flour for dusting)
1/2 stick or 4 oz unsalted vegan butter ( I used earth balance butter) -114 grams
1 tsp salt - 6 grams
1 tbsp sugar - 17 grams
3 tsp turmeric- 18 grams
1/2 tbsp annatto powder -roughly 8 grams
Roughly 1 and 1/2 cup water - 340 grams
Place the dough in your refrigerator for at least 30 minutes before adding the layers of butter.
🍃For the layers I used another 1/2 stick butter ( Ensure butter is cold/can place it in your freezer ) After adding the layers place the dough back in your refrigerator until you’re ready to use it. It’s important to keep the dough cool/chill. If you want to add more layers grater another 1/2 stick butter.
** I used the same recipe to make the other dough.
🍃Filling
2 cups dried lentils- 360 grams (You can cut this in half of you make one dough)
Roughly 6 cups water to cook lentils - roughly 1420 grams ( if you need more water add it)
1/2 bell pepper
1/2 onion
5 cloves garlic
3 stalks scallion
Few sprigs thyme without the stems
1/2 scotch bonnet pepper
Thumb of ginger
2 tbsp jerk seasoning - roughly 28 grams
Roughly 4 tbsp ketchup -56 grams
1/2 tsp browning -roughly 3 grams
1 cup extra water -236 grams
2 tbsp oil - 27 grams
A few pinch of salt
All purpose seasoning( I used vegetable bouillon but you can used any all purpose seasoning of your choice). Season to you liking
** 1 tsp cane sugar to balance the taste ( optional)
🍃Vegan shredded cheddar cheese( I use the 365 brand at Whole Foods supermarket). You can also use sliced vegan cheddar cheese instead.
** The filling was more than enough for both dough however if you make one dough just use 1 cup lentils instead of two. If you have more of the lentil filling left just freeze for another time.
🍃Bake at 375 degrees F for 20-25 minutes
** Depending on how big or small you make the patties you might get more or less than what’s shown in the video. I used both dough.
🍃Enjoy!!!
To me this a treat and not something to eat everyday. I’m all about moderation never deprivation.
This is a bit time consuming but you don’t have to do all the steps in one day. Let’s say you make the dough a head of time, you can add the layers of butter and filling the next day. Plus it’s a win win there because the dough gets to rest longer and butter is better incorporated. Another trick is once you have filled the patties, place the tray in your refrigerator for a few minutes (especially if your home is humid) to harden the butter then bake to achieve even more flakes. Once the patties bake store the remaining if you have any leftovers lol, store in your refrigerator/ freezer and reheat in a toaster oven or regular oven for a few minutes.