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Tuesday, 30 November 1999 00:00

Jamaican Veggie Patties

Jamaican Veggie Patties


I adapted this recipe from 101cookbooks.com, who got the recipe from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. I have unveganized the recipe by using butter instead of coconut oil and brushing the pastry with an egg wash. According to Heidi Swanson, You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Also, be sure to roll the pastry dough thinly - a true 1/8-inch. Makes six big patties, or up to 2 dozen smaller ones.

1 tablespoon sunflower 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
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 frozen corn (or used some small diced celeriac and toss in with the carrots & potatoes)
1/2 cup sprouted beans
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon freshly ground white pepper

Pastry:
1 1/2 cups unbleached flour 1 cup whole-wheat flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled butter
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
egg wash made with 1 egg and warm water

For the filling: In a medium-size saute pan over medium-low heat, combine the sunflower 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 sprouted beans, cabbage, thyme, and lemon juice, cover, and cook for 5 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 the white flour with the whole-wheat flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (Heidi has also made 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.
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties

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