Pepper Patties

Sift the dry ingredients together.

Cut the shortening through the flour.

Add the carrot juice or water and the diced pepper.

Knead into a ball.

Divide the dough into 10 balls of dough, cover and allow to rest for 1/2 hour.

Soak the TVP in the hot water for approximately 20 minutes.

Drain and rinse the TVP granules in a strainer.

Heat the olive oil in a deep frying pan.

Add the thyme and garlic.

Saute 1 minute.

Stir in the tomatoes and Scotch bonnet pepper.

Stir in the soaked TVP and salt to taste.

Allow the mixture to simmer on low heat for 20 minutes, stirring occasionally.

Cool.

Preheat oven to 350 degrees F.

On a floured surface, roll each ball of dough out into a 6-inch diameter circle, about 1/8” thick.

Fill one half of each circle with filling and fold the dough over.

With a fork, mix together the 2 tbsp. flour and 3 tbsp. water in a small bowl to make a paste.

Dip the fork into the paste and press the edges of the dough to seal.

Brush the patties with olive oil.

Put the patties on a nonstick baking sheet.

Bake at 350 degrees F. for 20 minutes or until the patties are light brown.