• Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.

For the Crust

• In a large bowl, add flour, salt, and cold coconut oil. Ensure the oil is cold and solid by storing in the refrigerator until ready to use. Using a fork, break the oil into the flour mix until powdery and only pea-sized chunks remain. Carefully mix in the water, one tablespoon at a time until dough can be formed into a ball. The dough should not be sticky, just able to hold together in a ball form. Divide dough into six equal-sized portions and set aside.

For the Filling

• Heat the oil in a small skillet on medium heat, add the chile and onion. Cook until soft, drain any excess oil.
• Combine cooked chile and onion in a mixing bowl with remaining ingredients, with the exception of extra water. Mix well until all ingredients are distributed evenly throughout.

To Prepare Pasty

• Roll out dough about 1/4 inch thick in to a circle about 6 inches in diameter. Place about 1/2 cup of filling onto half the circle, leaving 1/4 inch of dough on the edge. Brush the edges of the dough with extra water and fold dough in half, using a fork press the edges together to seal. Place on prepared cookie sheet and cut three small slits into the top.
• Bake for 30 to 45 minutes until golden, filling is cooked, and vegetables are soft. Allow to cool before serving.