Jamaican Veggie Patties

These savory turnovers are sure to please with a flaky turmeric crust; while peas, carrots and potatoes seasoned with ginger, cinnamon, nutmeg and red pepper flakes add plenty of spice to this Caribbean meal.

Ingredients

• Crust Ingredients:

• 2 ¾ cups

  all purpose flour

• 2 teaspoons

  turmeric

• 2 teaspoons

  granulated sugar

• 1/2 teaspoon

  fleur de sel salt

• ¾ cup

  chilled, solid coconut oil

• 2 teaspoons

  apple cider vinegar

• ½ cup+ 2 tablespoons

  ice water

• Filling Ingredients:

• 2 teaspoons

  coconut oil

• 1/2

  large yellow onion, diced

• 1 teaspoon

  pumpkin pie spice

• ½ teaspoon

  cumin

• ¼ teaspoon

  crushed red pepper flakes

• 1 teaspoon

  thyme

• 2

  cloves garlic

• ½ cup

  vegetable stock

• ¼ cup

  carrots, diced

• ½ cup

  diced, peeled potato

• ¼ cup

  frozen peas

• ¼ cup

  frozen corn

• ½ cup

  chopped cabbage

• 1 tablespoon

  lemon juice

• Fleur de sel, to taste

• Crushed tellicherry pepper, to taste

Directions

In a medium sized bowl, combine flour, turmeric, sugar and fleur de sel. Whisk to combine. Break chilled coconut oil into small pieces and rub into flour mixture until it resembles sand. Combine apple cider vinegar with ice water and slowly add to flour/coconut oil mixture, mixing with hands to form a ball of dough. Remove ball from bowl, place in large plastic freezer bag and flatten into a disk. Refrigerate for one hour.

While dough is chilling, melt coconut oil in large non-stick skillet, over low heat. Saute onion with spices until soft. Finely grate garlic over pan, mixing with previously added ingredients. Add vegetable stock, cover and allow to simmer until all liquid has absorbed (about ten minutes). Add peas, carrots and corn, sauteing until frozen vegetables are tender. Add cabbage, and allow to wilt lightly in pan. Remove from heat, add lemon juice and season with salt and pepper. Set aside.

Once dough is ready to roll, preheat oven to 350 degrees Fahrenheit. On a well floured surface, roll dough to ⅛” thick. Cut dough into sixteen rounds with a 4 ½” round cutter. Place two heaping teaspoons (table utensil, not measuring spoon) in the middle of each dough round and fold over, sealing with fork.

Bake patties in preheated oven on parchment lined baking sheets for thirty to thirty-five minutes, or until golden brown. Allow to cool for twenty minutes before enjoying. We like the patties with pineapple salsa.