Original recipe from http://eatingappalachia.com
For the Filling:
- 1 tbsp coconut oil
- ½ cup yellow onion, diced to ¼”
- ⅛ tsp ground cinnamon
- ¼ tsp allspice
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- ⅛ tsp cayenne
- 2 large cloves garlic, minced
- ¾ cup coconut milk
- ¼ cup carrots, diced to ¼”
- ¼ cup yellow potatoes, diced to ¼”
- ½ cup frozen peas
- ½ cup frozen sweet corn
- ½ cup shredded cabbage
- 1 tbsp minced fresh thyme
- 1 tbsp freshly squeezed lemon juice
- ½ tsp freshly ground white pepper
For the Pastry:
- 1 ¾ cup unbleached flour
- 1 cup whole wheat pastry flour
- 2 tsp turmeric
- ½ tsp salt
- ¾ cup chilled coconut oil
- 2 tsp apple cider vinegar
- ½ cup plus 2 tbsp ice water
For the filling:
- In a medium-size pan over medium-low heat, combine the coconut oil, onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and ½ teaspoon of salt. Sauté, 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 ½ cups of the white flour with the pastry flour, turmeric, and salt in a food processor. Set the remaining ¼ cup white flour aside. Add the coconut butter to the flour mixture pulse until it resembles fine sand.
- Combine the vinegar and water and mix well. Place the flour mixture in a large bowl. 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 350 degrees and remove the dough from the refrigerator.
- With the reserved flour, lightly dust a clean surface, roll out the dough until it is about ⅛ 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 ⅛” border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.
- Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.