Jamaican Vegetable Patty: Spiced Veggie Hand Pies

In a large bowl, whisk together the flour, turmeric, curry powder, and salt. Add the cold vegan butter or coconut oil. Use a pastry blender or your fingertips to rub the fat into the flour until the mixture resembles coarse breadcrumbs. Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

While the dough chills, heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until soft and translucent, about 3 minutes. Add the Scotch bonnet (if using), carrots, potato, and pumpkin. Cook, stirring occasionally, for 8–10 minutes until the vegetables begin to soften.

Stir in the thyme, allspice, smoked paprika, and vegetable broth. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for 10–12 minutes until the vegetables are tender and the liquid has mostly evaporated. Stir in the frozen peas and cook for 2 more minutes. Remove from heat and let cool completely.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough to about ⅛ inch (3 mm) thickness. Cut out 6-inch (15 cm) circles using a bowl or cutter. Place about 2 tablespoons of filling on one half of each circle, leaving a ½-inch border. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork. Repeat with remaining dough and filling.

Arrange the patties on the prepared baking sheet. Prick the tops with a fork to allow steam to escape. Bake for 25–30 minutes, until golden brown and crisp. Let cool slightly before serving.