Jamaican Veggie Patties

Adapted from www.101cookbooks.com

Filling:

• 1 tablespoon canola oil
• 1/2 cup 1/4-inch-diced yellow onion
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon cayenne
• Dash coarse sea salt
• 2 larges cloves garlic, minced
• 3/4 cup coconut milk
• 1/4 cup 1/4-inch-diced carrots
• 1/4 cup 1/4-inch-diced yellow potatoes
• 1/2 cup fresh green peas
• 1/2 cup sweet fresh corn
• 1/2 cup shredded cabbage
• 1 tablespoon minced fresh thyme
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon freshly ground white pepper

Pastry:

• 2 3/4 cups whole wheat pastry flour
• 2 teaspoons turmeric
• 1/2 teaspoon fine sea salt
• 3/4 cup chilled coconut oil
• 2 teaspoons apple cider vinegar
• 1/2 cup plus 2 tablespoons ice water

Preparation

For the pastry:

1. Combine flour, turmeric, and salt in a large bowl and mix well.
   
2. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes.
3. Combine the vinegar and water and mix well.
   
4. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

For the filling:

1. In a medium-size saute pan over medium-low heat, combine the canola oil, onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized.
   
2. Add the garlic and cook for an additional 2 minutes.
   
3. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes.
   
4. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.
5. Preheat the oven to 350F and remove the dough from the refrigerator.
6. Lightly dust a clean surface with flour, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl).
   
7. Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).
8. Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.