Add the garlic and cook for an additional 2 minutes.
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
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 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 chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
Directions – 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.
- 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.
- Combine the vinegar and water and mix well.
- 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 350F and remove the dough from the refrigerator.
- 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.
- Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes.
- Serve immediately with some hot sauce.
Makes 6 servings