Jamaican Pattie Canapes with Bok Choy, Carrot, and Mushroom Slaw

Pastry Ingredients:

4 cups flour

1 teaspoon tumeric

2 teaspoons curry powder

1 teaspoon cayenne (optional)

2 teaspoons salt

1/4 cup vegetable shortening

1/4 cup cold Earth Balance (in chunks/pats)

1/2 cup ice cold water

Pastry Method:

*Sift flour, tumeric, curry, cayenne and salt. Cut in shortening and Earth Balance until the mixture resembles a course meal. Add ice cold water, just until the dough comes together. Wrap and refrigerate for at least one hour (to overnight).

Slaw Ingredients:

1/2 Vidalia onion–chopped

2 jalapenos–finely diced

4 carrots–grated

15 baby bok choy–trimmed, washed, and chopped

1o button mushrooms–chopped

3 cloves garlic–minced

1/2 teaspoon cayenne

1 tablespoon curry power

2 tablespoons soy sauce

1 tablespoon rice vinegar

1/4 cup olive oil


Slaw Method:

*Prep all veggies. Add olive oil to large pot over medium heat. Add onion, jalapeno, mushroom, and carrot. Cook until veggies start to wilt (you may need to drain some of the water given off from the mushrooms). After approximately 10 minutes, add the garlic, a pinch of salt, black pepper, cayenne, curry powder, vinegar, and soy. Cook approximately 5 minutes. Add bok choy stems. Cook 3 minutes, add bok choy leaves. Cook until all veggies are tender. Tweak seasoning if necessary. Let cool.

Putting It Together:

*Preheat oven to 350 degrees F. Add flour to counter or table. Roll out pastry dough to 1/4 – 1/2 inch thick. Cut out circles of desired size from dough. Place on lightly greased cookie sheet. Bake 10-15 minutes or until lightly golden brown.

*Top with room temperature slaw and serve with fresh parsley.