Jamaican Veggie Patties
Ingredients
The filling
-
1
tablespoon
coconut oil
-
½
cup
yellow onion, diced
-
⅛
teaspoon
ground cinnamon
-
¼
teaspoon
allspice
-
½
teaspoon
ground cumin
-
¼
teaspoon
red pepper flakes
-
⅛
teaspoon
cayenne
-
to taste
coarse sea salt
-
2
cloves
garlic, minced
-
¾
cup
coconut milk
-
¼
cup
carrots, diced
-
¼
cup
yellow potatoes, diced
-
½
cup
fresh green peas
-
½
cup
sweet corn
-
½
cup
shredded cabbage
-
1
tablespoon
fresh thyme, minced
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
white pepper
The pastry
-
1¾
cups
unbleached flour
-
1
cup
whole wheat pastry flour
-
2
teaspoons
turmeric
-
½
teaspoon
fine sea salt
-
¾
cup
chilled coconut oil
-
2
teaspoons
apple cider vinegar
-
½
cup plus 2 tablespoons
ice water
Instructions
- Heat coconut oil in a pan and sauté onion with spices until caramelized.
- Add garlic and cook briefly, then add coconut milk, carrots, and potatoes; cover and cook until tender.
- Stir in peas, corn, cabbage, thyme, and lemon juice; season to taste and set aside.
- For the pastry, mix flours, turmeric, and salt in a bowl; rub in coconut oil until sandy.
- Combine vinegar and water, then add to flour mixture until it forms a dough; refrigerate for at least 1 hour.
- Preheat oven to 350°F and roll out the dough to ⅛ inch thick.
- Cut circles from the dough, fill with the veggie mixture, fold, and seal edges.
- Bake on a parchment-lined sheet until golden brown, about 35 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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