This one, however, was a bit of a stretch for me since I am really inexperienced with making pastry dough and definitely "froze" (instead of "chilled") the coconut oil, resulting in an overworked dough. (I really tried to incorporate that very cold coconut oil!)
Anyway, they still turned out pretty well, and as Jaime noted, it would be really easy to fill them with lots of other options.
Pastry:
1 1/2 c. unbleached white flour, chilled
1 c. whole wheat pastry flour, chilled
2 t. turmeric
1/2 t. fine sea salt
3/4 c. chilled coconut butter
2 t. apple cider vinegar
1/2 c. plus 2 T. ice water
Filling:
1 T. coconut oil
1/2 c. 1/4-in. diced yellow onion
1/8 t. ground cinnamon
1/4 t. ground allspice
1/2 t. ground cumin
1/4 t. red pepper flakes
1/8 t. cayenne
Coarse sea salt
2 large cloves garlic, minced
3/4 c. coconut milk
1/4 c. 1/4-in. diced carrots
1/4 c. 1/4-in. diced yellow potatoes
1/2 c. fresh green peas (or frozen)--I don't like cooked peas, so omitted this
1/2 c. fresh sweet corn (or frozen)
1/2 c. shredded cabbage
1 T. minced fresh thyme
1 T. fresh-squeezed lemon juice
1/2 t. freshly ground white pepper
To make the pastry, mix the flours, turmeric, and salt in a chilled bowl. Add the coconut butter to the mixture and rub with your fingertips until it resembles fine sand (approx. 10 minutes). I used a pastry cutter because the feel of dry flour on my fingers reminded me of dried clay. UGH. Combine the vinegar and water, and add 1 T. at a time to the dough mix. Do not overwork. (But ack! How do you know if you're overworking the dough!? Thoughts?) Squeeze the dough into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
To make the filling, heat the coconut oil in a saute-pan and add everything up to the salt. Saute for 8-10 minutes until the onion is caramelized, stirring occasionally. (This smelled absolutely amazing, by the way. Such good spices!) Add the garlic and cook for 2 more minutes. Add the coconut milk, carrots, and potatoes, reduce heat to low, cover, and simmer until the veggies are tender (10-12 minutes). Add in everything else and cook for a few more minutes. Season well and set aside until your pastry is ready.
Preheat oven to 350F and roll out dough. Since my dough was impossible to roll, Jaime and I warmed it in our hands and just made individual patties. Bryant Terry recommends cutting out six rounds, filling 'em with 2 tablespoons, and then folding them over into half-moons. (We just laid a round on top of a filled one, and pinched to seal.)
Coconut butter a baking sheet (or use parchment paper) and bake for 35 minutes. Serve with hot sauce!
