Yield

36 to 48 pastries

How to prepare

To make the filling, steam-fry the onions, jalapenos and garlic in a large, heavy, nonstick or lightly oiled skillet until the onion is limp. Add the tomato and green onions. Steam-fry until most of the liquid has evaporated. Add the 2 allspice and stir-fry for a minute. Add the reconstituted textured vegetable protein and the lemon juice or sherry, mix well and allow to cool. Heat the vegetarian broth with one teaspoon curry powder until the curry powder is dissolved. Set aside to cool completely. To fill the appetizer roll, stack four sheets of phyllo together and cut into four 6 × 5-inch rectangles with a pair of kitchen scissors or a sharp knife. Repeat with the remaining phyllo. You should have 36 to 48 rectangles. Keep the phyllo well covered with plastic wrap while you work. Preheat the oven to 400°F. For each roll, pleace about three tablespoons of filling in one corner of a rectangle of phyllo. Roll the filled cover toward the center, then fold in the left and right corners, like an envelope, then roll up again. Cover the filled roll with plastic wrap while you finish. Place the filled rolls, seam side down, on nonstick or lightly oiled cookie sheets. brush the tops with soy-milk. Brush the tops of the Jamaican Stuffed Pastries with the vegetable broth mixture. Bake for twenty minutes or until golden brown. Serve hot.

Ingredients

Filling

2 large onions, minced
2 tablespoons chopped pickled jalapeno peppers (or Scotch bonnet peppers)
2 cloves garlic, minced
1 large tomato, chopped
1/2 cup minced green onions
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1-1/2 cups dry textured vegetable protein granules, reconstituted in
1 cup + 2 tablespoons boiling water with
2 tablespoons soy sherry
1 cup vegetable broth
1 teaspoon curry powder
9 full sheets phyllo pastry

Nutritional Value

Per pastry: Calories 26, Protein 2g, Carbohydrates 5g, Calcium 11mg, Fiber 1g, sodium 122mg.