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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pastry: | 2. In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric. | 3. Add the shortening and tallow and cut in until the mixture resembles small peas. | 4. Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry) forms. | 5. Wrap in plastic and refrigerate at least 24 hours. | 6. Filling: | 7. Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes. | 8. Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden. | 9. Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently. | 10. Add ketchup and water, stirring well. | 11. Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce. | 12. Add the kinako and cook 1 minute. | 13. Remove from heat and let cool completely. | 14. Assembly: | 15. Divide the dough into four balls. | 16. Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel). | 17. Cut dough into circles about 5” across and transfer to a parchment-lined baking sheet. | 18. Place 3-4 (heaping) tablespoons of the cooled filling onto one half of each circle. | 19. Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal. | 20. Crimp the edges with a fork. | 21. Repeat with remaining dough and filling. | 22. Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time). | 23. Heat the oven to 350°F. | 24. Bake, one sheet at a time, for 30 minutes. | 25. Cool 10 minutes on a wire rack before enjoying! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
curry powder	1	tablespoon		13.0	2.2332	0.5716	0.5604
turmeric	1	tablespoon		9.36	2.0142	0.2904	0.0975
shortening	2/3	cup		1208.1333	0.0	0.0	136.6667
tallow	2/3	cup		1232.7333	0.0	0.0	136.6667
cold water	1	cup		0.0	0.0	0.0	0.0
vegetable protein	2	cups	textured	-	-	-	-
broth	1 1/2	1/2		17.625	4.512	0.0	0.0
vegan worcestershire sauce	2	teaspoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
white onion	1		minced	60.0	14.01	1.65	0.15
acorn squash	1		peeled shredded	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
kale	1	cup	shredded	7.84	1.4	0.6848	0.1488
thyme	1	tablespoon	minced	2.424	0.5868	0.1334	0.0403
ketchup	2	tablespoons		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
soy flour breadcrumb	1/4	cup	toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.