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Vegan-Curry-Potato-and-Ackee-loaf

Curry Potato & Ackee Loaves

These curry potato and ackee loaves are a vegan spin on Jamaican meatloafs. Available at most patty shops, meatloafs are filled with the same spicy beef filling like patties but instead of a flaky crust they're baked in a soft flour dough.
Servings 6 loaves
Author Chantal

Ingredients

For the dough:

  • 2 1/2 tsps Instant Yeast
  • 237 mL Water warm - you should be able to comfortably stick your finger in it
  • 454 g Bread Flour* all purpose is fine
  • 2 tbsps Sugar
  • 1 tbsp Salt**
  • 4 tbsps (57g) Fat***
  • Agave mixed with water to brush the tops (just about a tsp of agave with a tbsp of water)

For the filling:

  • 2 tbsps Oil
  • 1/2 cup Onion finely chopped
  • 2 tsps Hot pepper minced, optional
  • 2 cloves garlic minced
  • 1 tbsp Curry powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin ground
  • 1/4 cup water
  • 340 g potatoes peeled and diced
  • About 1 cup of warm water
  • 2 cups Ackee parboiled/canned
  • Salt, pepper and hot pepper sauce to taste

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, combine the water and the yeast.
  2. Then on top of the water add the flour first then the remaining ingredients
  3. Mix on the manufacturers recommended setting for 10 to 12 minutes till it cleans the bowl and is smooth and elastic. The dough should be soft to the touch but not sticky.
  4. Set aside covered in a greased bowl till puffy for about 30 minutes, it will not necessarily double in size
  5. In the meantime, make the filling:
  6. Heat oil in a saucepan over medium heat then add onions cooking till soft
  7. Add the garlic and hot pepper if using then cook for another 2 or so minutes
  8. Mix the curry powder, turmeric and cumin with water then add to pot cooking till it thickens
  9. Add the potatoes then salt and warm water and let simmer till the potatoes have softened. Try not to add too much water you can always add a touch more if need be but if you add too much the potatoes will be mushy by the time you get the water to evaporate
  10. When the potatoes have softened, add the ackees and toss gently.
  11. Adjust the seasoning then set aside to cool, you can spread it out on a plate or tray and put it in the fridge for about 10 minutes.
  12. When the dough is ready, turn it out onto a clean work surface, do not use any additional flour unless its absolutely necessary.
  13. Cut the dough into 6 and round into balls, cover and leave to stand for about 5 to 10 minutes to give the gluten a chance to relax.
  14. Working one ball at a time, use a rolling pin to roll out into an oblong shape. Spread the filling over one side of the dough leaving a bit of a border by the edge.
  15. Dip your finger in a little water and rub the edge of the dough to moisten it. Fold the dough over and press down to seal.
  16. Repeat with the remaining balls then cover the tray and let stand for 20 minutes.
  17. In the meantime, preheat oven to 350F.
  18. Brush the loaves with agave mixed with water.
  19. Bake for 12 to 15 minutes till nicely browned.
  20. Let cool on a rack.

Recipe Notes

Recipe Notes:

* If you like, you can replace a up to half of the flour with wholewheat, in which case, increase the yeast to 1 tbsp

**I use kosher salt, if you’re using fine sea salt reduce amount to 2 tsps

***You can use shortening, margarine, coconut oil, pretty much any type of fat you like