Jamaican Veggie Patties Recipe

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

You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch (10 cm) 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 (0,3 cm). And lastly, 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.

For the filling:

1 tablespoon (150 ml) coconut oil
1/2 cup (125 m) 1/4-inch (60 mm) diced yellow onion
1/8 teaspoon (0,6 ml) ground cinnamon
1/4 teaspoon (1,25 ml) allspice
1/2 teaspoon (2,5 ml) ground cumin
1/4 teaspoon (1,25 ml) red pepper flakes
1/8 teaspoon (0,6 ml) cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup (180 ml) coconut milk
1/4 cup (60 ml) 1/4-inch (60 mm) each: diced carrots and yellow potatoes
1/2 cup (125 ml) each: fresh green peas (or frozen), sweet fresh corn (or frozen) and shredded cabbage
1 tablespoon (15 ml) each: minced fresh thyme and freshly squeezed organic lemon juice
1/2 teaspoon (2,5 ml) freshly ground white pepper

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 (2,5 ml) 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:
Pastry:
1 3/4 cups (300 ml) unbleached flour
1 cup (240 ml) whole wheat pastry flour
2 teaspoons (10 ml) turmeric
1/2 teaspoon (2,5 ml) fine sea salt
3/4 cup (180 ml) chilled coconut oil
2 teaspoons (10 ml) apple cider vinegar
1/2 cup plus 2 tablespoons (=155 ml) ice water

1. Combine 1 1/2 cups (365 ml) of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. 
2. Set the remaining 1/4 cup (60 ml) white flour aside. 
3. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (note: I've also make this dough by pulsing ingredients in a food processor with good results).
4. Combine the vinegar and water and mix well. 
5. 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. 
6. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

7. Preheat the oven to 350F (175C) and remove the dough from the refrigerator.
8. With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. 
9. Cut six 6-inch (15cm) circles from the dough (you can use a bowl).
10.  Spoon 2 heaping tablespoons (30 ml) of the filling onto the center of one side of each circle, leaving about a 1/8-inch (3 mm) border. 
11. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (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).
12. Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes.
13. Serve immediately with some hot sauce.


Reprinted with permission from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. (Da Capo Press, March, 2009)