Coconut Cabbage Pasties
Beautiful served with soup
Ingredients
Filling
- ½ cup raw coconut flakes
- ½ cup water
- 1 large handfuls cabbage, thinly shredded
- ⅓ tsp pink salt
- ½ tbsp ghee
- ½ tsp fresh ginger, grated
- 1 tbsp spelt or wholewheat flour
Dough
- 1 cup spelt or wholewheat flour
- ½ cup oat flour If grinding your own, it is best to mix oat groats and spelt berries first in order to mill them into fine flour. Use ¾ cup spelt berries and ¼ cup oat groats.
- ½ tsp pink salt
- 1 tbsp ghee
- 1 tbsp coriander seed powder
Instructions
Filling
- Blend the coconut and water till smooth.
- Heat the ghee and cook the ginger till the aroma comes up.
- Stir in the salt and the cabbage.
- Add the coconut liquid and cook under the lid gently until soft.
Dough
- Combine all the ingredients and add enough boiling water to create soft, slightly sticky dough.
- Cover and let it rest for 20 minutes.
- Using more flour, divide the dough into 8 balls. Roll each of them into a 10 cm circle and place about 1 tbsp of the filling in the middle.
- Fold in half and make a seam in the centre. Flatten into a pasty shape by gently pressing on the seam.
- Fry in 1 tbsp ghee on medium flame for about 3-5 minutes, until slightly golden and cooked through.