Jamaican “Beef” Patties

“There is something immensely comforting about flaky, buttery pastry enveloping warm bits of meat stewed in heady spices,” says Ross. Of course, this version doesn’t have actual meat but a reasonable and well-seasoned facsimile in tofu.

“It is at once disarming and alluring,” she notes. “It brings you the comfort of a warm hug while heightening the senses.”

The Jamaican beef patty does all these things, she notes, and therefore is an excellent choice for our table.

“It invites a talk,” she says, “perhaps over a beer or coconut water, with the promise of easy listening and what’s more — it’s infused with the laid-back Irie vibes of island time.”

When she shares one, she shares a piece of who she is, of what she grew up eating.

“And I’m inviting you to share yourself, too,” Ross says. Pastry ingredients (makes approximately eight)

■ 8 ounces all-purpose flour (just under 2 cups)

■ ½ teaspoon ground turmeric

■ Pinch salt

■ 4 ounces cold non-dairy butter

■ ¼-½ cup ice-cold water

■ Oil for coating (any will do)

Pastry instructions

■ Combine flour, turmeric and salt in large bowl. Add butter. Using fingers, rub into mixture until it resembles breadcrumbs.

■ Add ¼ cup water and mix with hands. Add more, a tablespoon at a time, until mixture comes together. Be careful not to get too wet.

■ Combine into smooth ball (do not over mix). Oil surface of dough. Place in covered container and chill in fridge for minimum 30 minutes.

Filling ingredients

■ 14-ounce block of extra firm tofu

■ 1 tablespoon olive oil

■ ¼ cup onion, finely diced

■ 1 tablespoon carrot, finely diced

■ 1 garlic clove, finely diced

■ 2 sprigs fresh thyme, leaves stripped

■ 1 teaspoon Jamaican browning (or 1 teaspoon Jamaican browning or 2 tablespoons of tamari sauce)

■ 1 teaspoon jerk paste (2 for more spice)

■ ¼ teaspoon finely ground allspice

■ ¼ cup red wine

■ 1½ cups water

■ 1/3 cup ketchup

■ 1 No-Beef Bouillon cube (vegetable bouillon can substitute)

■ 1 stalk green onion, chopped

■ Salt and pepper

Filling instructions

■ Remove tofu from package and press to remove excess moisture. Wrap in paper towel, place on top. Add another plate on top of tofu and place heavy skillet or can on top. Press for 15 minutes. Squeeze out any additional moisture. Crumble tofu into ground beef-sized pieces. Set aside.

■ Heat large skillet over medium heat. Add oil, allow to heat 30 seconds to one minute. Add onion carrot, and thyme leaves. Sprinkle with pinch of salt and pepper. Sauté until onions are translucent (3-5 minutes). Add garlic. Sauté 30 seconds.

■ Add tofu, browning, jerk paste and allspice. Combine and cook 3-5 minutes without additional stirring, allowing tofu to brown.

■ Deglaze with red wine. (To deglaze: add red wine to pot. Scrape along bottom of the pan to release stuck-on brown bits. These add flavor to sauce.)

■ Add water, ketchup and bouillon. Sprinkle with salt and pepper. Simmer 10 minutes, stirring often. Taste. Add salt and pepper as needed.

■ Remove from heat. Stir in green onion. Allow to cool completely before assembling patties.

Assembling the patties

■ Divide dough into four pieces. Each is enough to make two patties. Roll out each on lightly floured surface until large enough to cut out two 6-inch circles.

■ Place bowl with 6-inch diameter on rolled dough. Use tip of sharp knife to cut circle around edge of bowl.

■ Add 2 tablespoons tofu mixture to center of each dough circle. With wet fingers, lightly brush the edge of the circle, then fold in half. Press to seal. Use fork to crimp pretty edges. Repeat for each patty.

■ Place patties on parchment paper-lined baking sheet. Refrigerate about 15 minutes. Preheat oven to 375.

■ Bake patties for 20-25 minutes until golden, brushing with oil at 15-minute mark.

■ Remove from oven. Place on cooling rack. Serve warm.