(Source) These require less effort than the length of the ingredients list would suggest. Still, it requires a fair amount of time, so plan ahead.
1 tablespoon oil
1/2 cup 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 diced carrots
1/4 cup 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
2 3/4 cups unbleached flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil (I used 1/2c butter & 1/4c shortening)
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
For the filling: In a medium-size saute pan over medium-low heat, combine the 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 onions 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.
For the pastry: Combine 2 1/2 cups of flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand.
Combine the vinegar and water and mix well. Then, 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 6" circles (trace around 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, 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 eight patties.