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.
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