Jamaican Patties / Petits Galettes Jamaïcaines

Ingredients

Pie dough (recipe follows)

Coconut oil

1 red onion, chopped

1 green bell pepper, chopped

Habanero chili, minced

Cumin, to taste

Allspice, to taste

Cinnamon, to taste

Cayenne pepper, to taste

2 tomatoes, chopped

Kernels from 1-2 ears of corn

1/2 to 3/4 cup of coconut milk

Fresh thyme, to taste

Juice from one lime (lemon juice also works if you don’t have lime juice)

Directions

1) Sauté the onion, bell pepper, and dried spices in the coconut oil over medium heat until they’ve softened.

2) Turn the heat to low and add in the tomato, corn kernels, and coconut milk. Keep cooking until the corn is tender.

3) Stir in the thyme and lime juice, then remove it from the heat.

4) Preheat the oven to 350 degrees F.

5) Roll out the pie dough so it’s about 1/8 inch thick and cut it into circles. I make my circles by taking a knife and tracing around the rim of an upside-down cup.

6) Put a few tablespoons of filling in the middle of each circle. You should have space around the filling.

7) Take one of the circles. Fold it into a half moon shape, press the edges to seal them, and use a fork to make ridges around the sealed edge. Now you’re going to do this same thing for all of the other circles.

8) Put the patties on a baking sheet and bake them somewhere between half an hour and 45 minutes – it depends on your oven. They should turn a pleasing and tasty-looking shade of golden brown.

Pie Dough

Let me preface this with the statement that store bought pie dough works perfectly fine for this recipe. Do not torture yourself by making pie dough if you do not feel like it.

Now that I’ve gotten that statement out of the way I will let you know that I actually like making pie dough. I use my grandma’s pie dough recipe for EVERYTHING because it’s easily veganized, it’s incredibly adaptable, and it makes me think of her. In this case, I adapted her recipe by swapping the milk for vegan milk, adding turmeric (for color), and switching the veggie shortening out for coconut oil. Here we go:

3/4 c coconut oil

1/4 c hot water

2 c flour

1 tbsp soy or almond milk

1 tbsp turmeric

1/2 tsp salt

Pour the hot water over the coconut oil. Mix in the rest of the ingredients. Squeeze everything together into a ball. Flatten the whole thing into a disk. Wrap your dough disk in plastic wrap. Chill the dough in the refrigerator until you’re ready to use it.