Jamaican Veggie Patties

[Guest guest]

I made these last night they were VERY tasty, I will make them again. They were a challenge to make but fun, too! I could not find coconut oil so I used salad oil and some fat chunks from the can of coconut milk (NOT the low-fat kind)

Photo of mine before they went in the oven:

(Ann)

 

 

served with hot sauce (Louisiana)

 

 

 

http://www.101cookbooks.com/archives/jamaican-veggie-patties-recipe.html

 

Jamaican Veggie Patties Recipe

You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Any smaller and they tend to come apart at the seams - a bit like gaping mouths (see lead photo). Also, be sure to roll the pastry dough thinly - a true 1/8-inch. And lastIy, I can't resist brushing the patties with a bit of beaten egg before placing them in the oven - it makes the crust nice and golden, but also takes them out of the vegan category.

 

1 tablespoon coconut oil1/2 cup 1/4-inch-diced yellow onion1/8 teaspoon ground cinnamon1/4 teaspoon allspice1/2 teaspoon ground cumin1/4 teaspoon red pepper flakes1/8 teaspoon cayenneCoarse sea salt2 larges cloves garlic, minced3/4 cup coconut milk1/4 cup 1/4-inch-diced carrots1/4 cup 1/4-inch-diced yellow potatoes1/2 cup fresh green peas (or frozen)1/2 cup sweet fresh corn (or frozen)1/2 cup shredded cabbage1 tablespoon minced fresh thyme1 tablespoon freshly squeezed lemon juice1/2 teaspoon freshly ground white pepper

Pastry:1 3/4 cups unbleached flour1 cup whole wheat pastry flour2 teaspoons turmeric1/2 teaspoon fine sea salt3/4 cup chilled coconut oil2 teaspoons apple cider vinegar1/2 cup plus 2 tablespoons ice water

For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the 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. Add the garlic and cook for an additional 2 minutes. 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. 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.

 

For the pastry: Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (hs note: I've also make this dough by pulsing ingredients in a food processor with good results).

Combine the vinegar and water and mix well. 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.

 

Preheat the oven to 350F and remove the dough from the refrigerator.

With the reserved flour, lightly dust a clean surface, 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). 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).

Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

Makes six big patties, or a couple dozen smaller ones.