Yield: 6 servings

Soundtrack: “Ghetto Youth” by Tricky from Pre-Millennium Tension

Film: Life and Debt (2001), directed by Stephanie Black. This documentary explores economic globalization and its impact on the Jamaican economy.

For the filling

·         In a medium sauté pan over medium-low heat, combine the coconut oil, the onion, cinnamon, allspice, cumin, red pepper flakes, cayenne and 1/2 teaspoon 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 potato, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, carrot, cabbage, thyme and lemon juice, cover, and cook for 3 minutes more.

·         Season with additional salt and pepper to taste, and set aside to allow the flavors to marry.

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 fingertips until the mixture resembles fine sand, about 10 minutes.

·         Combine the vinegar and water and mix well. Then, without overworking the dough, add the water by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and starts to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

·         Preheat the oven to 350°F 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 flat. Cut 6 6-inch circles from the dough. (I use a bowl.) Spoon 2 heaping tablespoons of the filling onto the center of half of each circle, leaving about 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 sheets, and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

 

FOR THE FILLING

1 tablespoon coconut oil

1/2 cup 1/4-inch diced yellow onion

1/8 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

Coarse sea salt

2 large garlic cloves, minced

3/4 cup coconut milk

1/4 cup 1/4-inch diced carrots

1/4 cup 1/4-inch dice yellow potatoes

1/2 cup fresh green peas, rinsed (use frozen if fresh are unavailable)

1/2 cup fresh sweet corn (you can also use frozen if fresh isn’t available)

1/2 cup shredded cabbage

1 tablespoon minced fresh thyme

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground white pepper

FOR THE PASTRY

1 3/4 cups unbleached white flour, chilled

1 cup whole wheat pastry flour, chilled

2 teaspoons turmeric

1/2 teaspoon fine sea salt

3/4 cup cold coconut butter

2 teaspoons apple cider vinegar

1/2 cup plus 2 tablespoons ice water