Pattie Filling Ingredients

2 Cups Oyster Mushrooms, chopped small (can substitute portabella mushroom)
1/2 Cup Ground Cooked Seitan (optional)
1 Medium Green Bell Pepper, finely chopped
1/2 Medium Sweet Onion, finely chopped
4 Sprigs Fresh Thyme, chopped
2 Stalks Scallion/Green Onion, finely chopped
1 Cup Shredded Kale
2 Tsp Date Sugar
2 Tbsp Grapeseed Oil
1/2 Habanero Pepper (optional)
1 Tbsp Vegetable Broth
Sea Salt, to taste

Pattie Dough Ingredients

3 Cups White Spelt Flour
1 Tsp Sea Salt
2 1/2 Tsp Achiote Powder (Annatto)
1/4 Cup Grapeseed oil
1 1/2 Cups Walnut, Hempseed, Coconut or Rolled Spelt Milk

Directions For Filling:

In a food processor or by hand chop veggies and set aside. Add grape seed oil to pot on medium low heat and add date sugar and let cook for 1 minute. If using seitan, add to pot and mix with date sugar. Cook for 1 minute. Turn heat to medium and add onions, habanero, mushrooms, bell pepper, thyme, scallion, sea salt and sauté until onions are translucent, about 5 to 7 minutes, stirring occasionally. Add kale and broth, turn heat to low and cook for 5 minutes. Add about 2 Tbsp of the filling to one half of each pattie dough an inch from the edge. Fold the other half over pressing the dough around the filling. Using a fork, press around the edges to crimp and seal the dough closed. Cut off any excess dough. Place patties on a lightly greased wax paper lined cookie sheet and place in an oven on 350 degrees for 10 to 15 minutes, or until dough is cooked.

Directions For Dough:

In a large bowl mix together flour, sea salt and achiote powder. Pour in grapeseed oil and mix until combined. Pour in milk and knead until it forms a dough ball. Cover and refrigerate for 30 minutes. Remove from refrigerator and divide in to 5 equal parts. Roll out each dough to about 1/8” in thickness. Add desired filling.

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