Vegan Jamaican Patties Recipe

Learn how to make vegan Jamaican patties and experience a taste of the islands.

These vegan Jamaican patties are a meatless version of a popular street food. They include a beef-less filling seasoned with Caribbean herbs and spices, wrapped in a flaky, turmeric-colored pastry.

Like Jamaican Rice and Peas and Easter bun, patties are one of my favorites while growing up in Jamaica. Patty shops such as Tastee and Juici are as well-known to Jamaicans as Mcdonald’s is to Americans.

They are often enjoyed as an on-the-go lunch or snack and can be made into smaller cocktail patties as appetizers.

Key Ingredient Notes

• All-purpose flour – bleached flour is better for a lighter pastry than unbleached flour. If you only have unbleached flour, try replacing 6 tbsp/90g with the same amount of cornstarch or cornflour.
• Butter-flavored vegetable shortening – adds flakiness and tenderness to the pastry. This type has a bit more flavor than regular vegetable shortening but either is fine to use.
• Vegan Butter or Margarine – adds more flavor and flakiness to the pastry. Use the stick or block form instead of spreadable, for the best results.
• Turmeric Powder – adds the traditional golden color. Substitute with Jamaican curry powder for an extra bump in flavor.
• Light Brown Sugar – balances the flavor.

• Vegan Ground “Meat” – I used Impossible. Beyond Meat is another good option.
• Onion – yellow or white onion work well.
• Scallions or escallions – Jamaican scallions have a stronger flavor than green onions and are used in the traditional recipe. They have purple-colored roots. Use green onions if unavailable.
• Scotch Bonnet Pepper – de-seeded and minced. These peppers are hot, so be careful when handling them!
• Smoked Paprika – regular paprika is fine as well.
• Thyme – fresh is best.
• Ground Allspice – also called pimento in Jamaica. freshly ground gives the best flavor, but preground is a good option. If possible, try to find Jamaican allspice, since it has a more distinct flavor.
• Vegetable Stock – can be replaced by vegetable bouillon cubes or Jamaican all-purpose seasoning and water.
• Browning – adds color to the filling. Try dark molasses as a substitute.
• Cornstarch – thickens the filling.

How To Make Vegan Jamaican Patties 

1. Make the dough 

• Sift the flour and salt into a large bowl. Mix in the brown sugar and turmeric powder. 
• Add the cubed shortening and margarine and coat them in the flour mixture.
• Use your fingers to squeeze and flatten the cubes. 
• Slowly add water to the mixture, ensuring that the ingredients are well mixed before pouring in more water.
• Continue mixing until a dough ball begins to form. The dough will look dry at first but be cautious not to add too much water, or it will become too sticky.
• Place a large sheet of parchment paper on the counter and lightly flour. Place the dough on the paper.
• Gently knead or press the dough together to form a ball shape.

2. Fold the dough to create flaky layers then chill

• Roll out the dough between the two parchment papers until rectangular in shape. Use as much flour as needed to prevent the dough from sticking. 
• Fold in the two ends of the dough to the middle. 
• Make a quarter turn in the dough and repeat the rolling and folding steps. 
• Wrap the dough in cling film and place it in the refrigerator (not the freezer) for at least 1 hour to chill. Relaxing the dough prevents the pastry from becoming tough when baked.

3. Make the Filling

• Heat vegetable oil in a large saucepan at medium heat. Add the vegan ground and break it up into small pieces with a spatula. Stir it occasionally until it starts to brown. 
• Add the chopped onion, garlic, scallions, and scotch bonnet pepper to your ground. Cook until the onions are translucent. 
• Add in the remaining spices, including paprika, salt, pepper, fresh thyme, allspice, and browning (or molasses). 
• Add in half of the vegetable stock and cook while stirring occasionally for 3-5 minutes. 
• Mix the remaining vegetable stock with cornstarch; once dissolved, add to the pan. Add more vegetable stock if needed.
• Cover and let it cook on medium to low heat for three minutes or until the sauce thickens. Remove the pan from the heat and allow it to cool. 

4. Fill and bake the Patties

• Place two oven racks in the middle of the oven and preheat to 400ºF or 200ºC. 

• Divide the dough on parchment paper into six equal portions (or 18 portions for cocktail patties). Roll out each portion between the second sheet of paper to about 3mm or 1/8 inch thick. 

• Evenly divide the filling and add to the center of each dough portion. 
• Fold the dough over the filling and press the edges together. Use a fork to seal the dough around the filling. 
• Trim away any excess dough for a more tidy shape.
• Place the patties on two baking trays lined with parchment paper and bake for 30 to 35 minutes or until the edges are golden brown. Serve warm.

Storage Suggestions

Freeze baked and unbaked patties on a parchment-lined baking tray until solid. Place them in a freezer-safe bag or airtight container and store them in the freezer for up to 2 months.

Store baked patties in the freezer for up to 3 days.

How To Reheat

Thaw frozen patties in the fridge overnight or at room temperature and bake as directed.

To reheat baked patties, thaw if frozen, and microwave on high for 1 to 2 minutes or place in the oven preheated at 350º for 5-10 minutes.

More Jamaican recipes

• Jamaican Pigeon Peas and Rice
• Vegan Jamaican Curry Tofu
• Jamaican Vegan Stew Peas
• Vegan Rasta Pasta
• Vegan Jamaican Fruit Cake (with Alcohol-free Option)

Vegan Jamaican Patties (Traditional Recipe!)

5 from 5 votes

Prep: 1 hour hr

Cook: 50 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 6 patties

Calories: 744kcal

Print Pin Rate

Learn how to make meatless vegan Jamaican patties and experience a taste of the islands.

Author: Jhanelle Golding

Equipment

• Mixing Bowl
• Sifter
• Parchment paper
• Rolling Pin
• 2 18-by-13 inch half sheet pan

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

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Dough:

• ▢ 3½ cups (450 g) bleached all-purpose flour, spooned and leveled (See Notes)
• ▢ 1½ teaspoon salt
• ▢ 1 tbsp light brown sugar
• ▢ 4 teaspoon turmeric, or Jamaican curry powder
• ▢ 1 cup (200 g) butter-flavored shortening, cubed and frozen
• ▢ ¼ cup (57 g) vegan butter or margarine, stick or block form – cubed and frozen
• ▢ ¾ cup (177 ml) ice cold water

Filling:

• ▢ 2 tbsp vegetable oil
• ▢ ¾ lb (340 g) Impossible vegan ground, or Beyond Meat or a brand of your choice
• ▢ 1 large onion, yellow or white, diced or minced
• ▢ 3 cloves garlic, minced
• ▢ 3 stalks scallion, chopped
• ▢ ½ scotch bonnet pepper, de-seeded and minced, handle it carefully!
• ▢ 1 teaspoon smoked paprika
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 2 teaspoon fresh thyme
• ▢ 1 teaspoon ground allspice, or Jamaican pimento
• ▢ 1 cup (230 ml) vegetable stock
• ▢ 1 teaspoon browning, or 2 tsp dark molasses
• ▢ 2 teaspoon cornstarch

Instructions

Make the dough:

• Sift the flour and salt into a large bowl. Mix in the brown sugar and turmeric.
  3½ cups (450 g) bleached all-purpose flour ,1 tbsp light brown sugar ,4 teaspoon turmeric ,1½ teaspoon salt
• Add the cubed shortening and margarine and toss to coat with flour. Use your fingers to squeeze and flatten the cubes.
  1 cup (200 g) butter-flavored shortening ,¼ cup (57 g) vegan butter or margarine
• Gradually add the water, mixing in between each addition until a dough begins to form. The dough may look dry at first and you may not need to add all the water.
  ¾ cup (177 ml) ice cold water
• Turn out the dough onto a lightly-floured large sheet of parchment paper. Gently knead and press the dough until it forms a ball.
• Dust the top of the dough with more flour and cover with a second sheet of parchment paper. Roll out the dough to a rectangular shape. Use as much flour as needed to prevent sticking.
• Fold the two ends of the dough inwards to meet in the middle. Then fold in the middle.
• Make a quarter turn in the dough, then repeat the rolling and folding step.
• Wrap the dough in cling film and place it in the refrigerator (not freezer) to chill and relax the dough for at least 1 hour. This prevents the pastry from becoming tough when baked.

Make the filling:

• Heat the oil in a large saucepan at medium heat. Add the vegan ground and break it up into smaller pieces with a spoon. Cook while stirring occasionally until it starts to brown.
  2 tbsp vegetable oil ,¾ lb (340 g) Impossible vegan ground
• Add the onion, garlic, scallions and scotch bonnet pepper. Cook while stirring occasionally until the onions are translucent.
  1 large onion ,3 cloves garlic ,3 stalks scallion ,½ scotch bonnet pepper
• Stir in the paprika, salt, black pepper, fresh thyme, allspice and browning or molasses.
  1 teaspoon smoked paprika ,¼ teaspoon salt ,½ teaspoon black pepper ,2 teaspoon fresh thyme ,1 teaspoon ground allspice ,1 teaspoon browning
• Add half the vegetable stock and cook while stirring occasionally for 3 to 5 minutes.
  1 cup (230 ml) vegetable stock
• Mix the remaining stock with the cornstarch then add to the pan. Add more stock if needed. Cover and cook on medium-low heat for 3 minutes or until the sauce thickens.
  2 teaspoon cornstarch
• Remove from the pan from the heat and set aside to cool.

Fill the patties and bake:

• Set two oven racks in the middle of the oven and preheat to 400°F or 200°C.
• Divide the dough on parchment paper into 6 equal portions.
• Roll out each portion between the second sheet of paper to about 3 mm or ⅛ inch thick. Use enough flour needed to prevent the dough from sticking.
• Evenly divide the filling and add to the center of each dough portion. Fold over the dough and press the edges together with a fork to seal. Trim away any excess dough for a neater shape.
• Place the patties on two parchment paper-lined baking trays and bake for 30 to 35 minutes or until the edges are browned. Serve while still warm.

Notes

• If you only have unbleached flour, try replacing 6 tbsp/90g with the same amount of cornstarch or cornflour. This lightens up the flour a bit.
• Stop and chill the dough for 30 minutes in the fridge or 15 minutes in the freezer whenever it becomes warm and the margarine starts to melt. The margarine needs to remain solid to create flakiness when baked.
• Use parchment paper to protect surfaces and the rolling pin from being stained by turmeric.
• The vegetable stock can be replaced with a vegetable bouillon cube or Jamaican all-purpose seasoning and water.
• To make cocktail patties, divide the dough and filling into 18 portions.
• Check the post details for step-by-step photos and more tips.

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Nutrition

Calories: 744kcal | Carbohydrates: 66g | Protein: 15g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 6g | Sodium: 1026mg | Potassium: 389mg | Fiber: 4g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 6mg

Nutrition Disclaimer

Course: Appetizer, Lunch

Cuisine: Caribbean, Jamaican

Diet: Vegan, Vegetarian