Jamaican Veggie Hand-Pies

After last night's root vegetable curry, we just couldn't get enough of that flavor. So while our curry mixture is still freshly ground, we decided to utilize what we have around from the farmers market to create one of my fall favorites.  These hand-pies scream fall flavor while being a bit off the beaten path of a traditional American dish.  You may find the prep time for making the dough and filling to be somewhat of a time commitment, but we take half the batch and freeze them for later, making this dish well worth it in the long run.  When you are ready to cook the frozen hand-pies just thaw at room temperature for 20 minutes and bake as usual.  If you are on the go, take a hand-pie hot out of the oven and wrap it up in a tea towel.  It should stay hot for a good 20-30 minutes.  Best part is there is nothing to go into the landfill, just wash the towel when you get back home!  Enjoy.

Jamaican Veggie Hand-pie

makes 8 turnovers

Dough

3 cups all-purpose flour

3 teaspoons curry powder

1/2 teaspoon salt

1 cup unsalted butter diced

3/4 cup water plus 0-4 tablespoons cold water

Filling

1 tablespoon olive oil

1 medium red bell pepper, seeded and chopped

1 medium carrot, peeled and chopped

2 cups peeled and diced butternut squash

1 medium yellow onion

1-1/2 teaspoons jerk seasoning blend (see below)

1/2 cup mild vegetable broth

1/2 cup frozen corn, defrosted

1/2 cup canned black beans, rinsed and drained

3 green onions, chopped

salt and freshly ground pepper

1 cup shredded sharp cheddar cheese (optional)

To make dough: In a food processor, pulse the flour, curry powder, and salt. Add the butter and pulse until the butter is in little bits no larger than a pea.  Turn the mixture out into a bowl and add the 3/4 cup water. Add additional water one tablespoon at a time, tossing until the dough comes together.  Gather the dough into two disks, wrap with plastic, and refrigerate for 30 minutes.

To make filling: Preheat oven to 375 degrees and line a baking sheet with parchment paper.  Heat the oil in a large lidded stock pan over medium-high heat.  Add the bell pepper, carrot, squash, and onion stirring frequently, until the vegetables begin to brown, about 5 minutes.  Reduce heat to medium-low and stir in the jerk seasoning and broth; cover and simmer until squash is fork tender, about 5 minutes more. Turn filling out into a large bowl, stir in corn, beans, and green onions and season with salt and pepper.  Allow to cool for 10 minutes.

Divide the dough into 8 portions and form them into balls.  On a lightly floured surface, roll each ball into an 8-inch round. Divide the filling evenly amongst the rounds, placing it on half of each round.  Top with cheese, if desired.  Bring the uncovered dough up and over the filling to meet opposite edge of pastry.  Crimp edges with a fork and carefully transfer hand-pies to baking sheet.  Bake until crust is golden brown, about 40 minutes.  Serve hot or at room temperature.

Jerk Rub

makes approximately 1/4 cup

4 teaspoons coriander seeds

1 tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon allspice berries

1 teaspoon ground ginger

1 teaspoon dried thyme

1 teaspoon black peppercorns

1/2 teaspoon ground cinnamon

1/2 teaspoon granulated sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon whole cloves

1/2 teaspoon habanero chile powder (or any other chile powder)

Combine all ingredients in a small food processor or coffee mill, and grind thoroughly.