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Calico

Jamaican Curried Vegetable Hand Pies with Cashew Sour Cream

Packed with vegetables and spices, these hand pies are topped with a zesty vegan spread made with cashews and miso.

Serves 24

For the pie dough:

YOU NEED:

  • 5 cups unbleached all purpose flour
  • 2.5 teaspoons turmeric
  • 2 teaspoons sea salt
  • ¾ cup canola oil
  • 3-4 teaspoon water
  • 1 cup cold water

DIRECTIONS

  1. Mix the dry ingredients together in a bowl.
  2. Add oil and mix with a paddle attachment at low speed.
  3. Mix together only until the mixture starts to clump slightly.
  4. Add cold water and continue to mix until dough starts to form.
  5. Scrape down the sides of the bowl and continue mixing until the dough comes together.
  6. Cover and chill until needed.

For the filling:

YOU NEED:

  • 4 lb Calabria, Acorn, or Butternut squash
  • 4 medium-large red peppers, diced
  • 4 small scotch bonnet pepper, carefully seeded and diced (for a less-spicy dish, substitute milder jalapeño or serrano peppers)
  • 2 cups shredded zucchini
  • 1 cup diced onion
  • 4 large scallions, finely chopped
  • 2 large garlic cloves, minced
  • 3 tablespoons freshly grated ginger root
  • 3 tablespoons fresh thyme
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • Canola oil

DIRECTIONS

  1. Preheat oven to 275°F.
  2. ut squash in half and remove the seeds. Cover the exposed flesh with oil. Place the cut side down on a sheet pan and roast until tender (~40 minutes). Then remove from oven and flip over to allow the steam to evaporate. Once cooled, remove the skin and place in a large bowl.
  3. Saute the onion, peppers, garlic and ginger until onions and peppers are tender. Add the thyme and dry spices and continue to saute for another minute.
  4. Blend the zucchini, sauteed mixture, salt and pepper to the squash.
  5. Divide the dough into 24 equal round pads.
  6. Roll each into about 6 inch ovals.
  7. Preheat oven to 400°F.
  8. Fill one side of the oval with filling, leaving ½ inch on the edges. Lightly brush the edges with water. Fold over and crimp the edges with a fork. Place on parchment lined sheet pans.
  9. Bake for about 20 min or until brown.

For the cashew sour cream:

YOU NEED:

  • 2 cups cashews
  • 2 tablespoon miso
  • 2 tablespoons lemon juice
  • ¼ cup apple cider vinegar
  • 1 teaspoon sea salt, or to taste

DIRECTIONS

  1. Combine in a blender and process until chopped.
  2. Slowly add water to desired consistency.