Jamaican Veggie Patties with Turmeric Coconut Crust

Nutrition per serving

• Spiced Vegetable Filling
• 1 tablespoon coconut oil
• 1/2 cup yellow onion, 1/4-inch dice
• 1/8 teaspoon ground cinnamon Add to cart
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cumin Add to cart
• 1/4 teaspoon red pepper flakes Add to cart
• 1/8 teaspoon cayenne pepper Add to cart
• coarse sea salt, to taste (start with 1/2 teaspoon as directed) Add to cart
• 2 large cloves garlic, minced
• 3/4 cup coconut milk (full-fat or regular)
• 1/4 cup carrots, 1/4-inch dice
• 1/4 cup yellow potatoes, 1/4-inch dice
• 1/2 cup fresh green peas (or frozen)
• 1/2 cup sweet corn kernels, fresh or frozen
• 1/2 cup shredded cabbage
• 1 tablespoon fresh thyme, minced
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon freshly ground white pepper (or to taste)
• Turmeric Pastry
• 1 3/4 cups unbleached all-purpose flour, divided
• 1 cup whole wheat pastry flour
• 2 teaspoons ground turmeric Add to cart
• 1/2 teaspoon fine sea salt Add to cart
• 3/4 cup chilled coconut oil (solid, not melted)
• 2 teaspoons apple cider vinegar
• 1/2 cup ice water
• 2 tablespoons additional ice water, as needed
• To Finish
• neutral oil for brushing tops, or beaten egg if not vegan (optional)
• To Serve
• hot sauce, to taste

Preparation

1. 1

   Start with the filling. In a medium sauté pan over medium-low heat, combine the coconut oil, diced yellow onion, ground cinnamon, allspice, ground cumin, red pepper flakes, cayenne, and 1/2 teaspoon coarse sea salt.

2. 2

   Sauté, stirring occasionally, for 8–10 minutes, until the onions are soft and caramelized and the spices are fragrant.

3. 3

   Add the minced garlic and cook for 2 minutes more, stirring frequently so it doesn’t burn.

4. 4

   Stir in the coconut milk, diced carrots, and diced potatoes. Reduce the heat to low, cover the pan, and cook gently for 10–12 minutes, or until the carrots and potatoes are tender when pierced with the tip of a knife.

5. 5

   Stir in the green peas, corn, shredded cabbage, minced thyme, and lemon juice. Cover and cook for another 3 minutes, just until the vegetables are cooked through but still bright.

6. 6

   Season the filling with additional salt if needed and the white pepper, tasting and adjusting until the flavors are well balanced. Remove from the heat and set aside to cool; the filling should be at least room temperature before you fill the pastry.

7. 7

   Make the pastry. In a large bowl, combine 1 1/2 cups of the unbleached flour (reserve the remaining 1/4 cup), the whole wheat pastry flour, ground turmeric, and fine sea salt. Whisk or stir well to combine.

8. 8

   Add the chilled, solid coconut oil to the flour mixture. Using your fingertips, rub the coconut oil into the flour until the mixture resembles fine sand, 8–10 minutes. Alternatively, pulse in a food processor until sandy, being careful not to overprocess.

9. 9

   In a small bowl or measuring cup, mix the apple cider vinegar with the 1/2 cup ice water.

10. 10

    Drizzle the vinegar-water mixture into the flour mixture, 1 tablespoon at a time, gently stirring with a fork after each addition. Add just enough liquid so that the dough comes away from the sides of the bowl and starts to hold together when squeezed; you may not need all of the liquid, or you may need the extra 2 tablespoons of ice water.

11. 11

    Bring the dough together with your hands, pressing it into a tight ball without overworking. Flatten into a thick disk, wrap tightly in plastic wrap or parchment, and refrigerate for at least 1 hour to rest and chill.

12. 12

    When ready to assemble, preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for 5–10 minutes if very hard.

13. 13

    Lightly dust a clean work surface with the reserved 1/4 cup flour (use more if needed). Roll the dough out to about 1/8-inch (3 mm) thickness. Rotate the dough and dust with more flour as needed to prevent sticking.

14. 14

    Using a 6-inch bowl or cutter as a guide, cut out six 6-inch circles from the dough. Gather the scraps, gently press them together, reroll, and cut additional circles as needed to yield about 12 medium patties total.

15. 15

    Spoon 2 heaping tablespoons of the cooled vegetable filling onto one half of each dough circle, leaving about a 1/8-inch border around the edge for sealing.

16. 16

    Fold the empty half of the dough over the filling to form a half-moon shape. Press the edges together firmly with your fingers, then crimp around the edge with the tines of a fork to seal well. If the dough seems dry, lightly moisten the edge with water using your fingertips before sealing.

17. 17

    Transfer the sealed patties to the prepared baking sheet, spacing them slightly apart. If desired, lightly brush the tops with a thin layer of neutral oil (or beaten egg if not vegan) to encourage a glossy, golden crust.

18. 18

    Bake in the preheated oven for about 35 minutes, or until the patties are golden brown and the crust feels crisp and set.

19. 19

    Remove from the oven and let cool for a few minutes on the baking sheet. Serve warm, with hot sauce on the side.