Alkaline Electric Jamaican Jerk Patties

This recipe makes about 6-8 empanadas.

Ingredients

Jerk Patty Filling:

• 2 cups Mushrooms, sliced
• 1 cup Cooked Garbanzo Beans
• 1 cup Butternut Squash, chopped
• 1/2 cup Green Pepper, chopped
• 1/2 cup Onion, chopped
• 1 Plum Tomato, chopped
• 1 tbsp. Raw Agave
• 1 tbsp. Onion Powder
• 2 tsp. Thyme
• 1 tsp. **Allspice
• 1 tsp. Ginger
• 1 tsp. Sea Salt
• 1/2 tsp. Cayenne
• 1/4 tsp. Cloves
• Food Processor (optional)

Crust:

• 1 1/2 cups Spelt Flour
• 1 cup Spring Water
• 1 tbsp. Grape Seed Oil
• 1 tsp. Onion Powder
• 1 tsp. Sea Salt
• 1/8 tsp.(pinch) Ginger Powder
• 1/4 cup Aquafaba* (Garbanzo Bean Brine)

*Spring water can be used instead.

**Allspice was removed from the nutritional guide, you can use clove as an alternative spice.

Directions

1. Pulse all vegetables (except tomato) in food processor  a few times to break down any large pieces.
2. In a large bowl, mix seasonings, tomato, and vegetables together.
3. For the dough, mix flour, seasonings, and oil in a large bowl.
4. Add 1/4 cup of water at a time and mix until the dough can be formed into a ball, adding more flour if too wet.
5. Allow dough to set for 5-10 minutes, then kneed for a few minutes and divide dough into about 8 separate parts.
6. Roll dough into balls and roll out each ball into about 6-7 inch circles.
7. Fill each circle with about 1/2 cup of filling, brush edges with aquafaba, then fold over and press dough together with a fork.
8. Lightly brush cookie sheet with oil and bake patties at 350°F for 25-30 minutes.
9. Allow to cool before serving and enjoy your Alkaline Jamaican Jerk Patties!