Jamaican Veggie Patties Recipe Recipe

Looking for an easy Jamaican Veggie Patties Recipe recipe? Learn how to make Jamaican Veggie Patties Recipe using healthy ingredients.


Submitted by nemp

Makes 6 servings



Jamaican Veggie Patties Recipe from 101 Cookbooks. http://www.101cookbooks.com/archives/jamaican-veggie-patties-recipe.html

Recipe Ingredients for Jamaican Veggie Patties Recipe

1 tablespoon coconut 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
1 (1 g) Coarse sea salt (tsp)
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup diced potato
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup Coconut Oil
2 teaspoons apple cider vinegar
1/2 cup ice water
2 tablespoons ice water

Recipe Directions for Jamaican Veggie Patties Recipe

  1. 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.

  2. 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).

  3. 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.

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

  5. 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).

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

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

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

  9. 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.

Categories

Vegetables, Appetizers, Caribbean

Nutrition Facts
Serving Size 196.2g
Amount Per Serving
Calories
573
Calories from Fat
338
% Daily Value*
Total Fat
37.6g
58%
Saturated Fat
33.9g
170%
Trans Fat
0.1g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
274mg
8%
Total Carbohydrates
52.3g
17%
Dietary Fiber
5.6g
22%
Sugars
3.2g
Protein
8.0g
Vitamin A 19% Vitamin C 20%
Calcium 4% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • No cholesterol
  • Low in sodium
  • Low in sugar
  •   Bad points
  • Very high in saturated fat
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