Name: Easy Vegan Jamaican Patties Recipe: Best Homemade Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Caribbean
Ingredients: 2 cups all-purpose flour; 1 tsp salt; 1 tbsp baking powder; 1/2 cup vegan butter, cold and cubed; 1/2 cup cold water; 1 cup finely chopped carrots; 1/2 cup finely chopped onion; 1/2 cup finely chopped green bell pepper; 1/2 cup chopped scallions; 1/4 cup chopped fresh thyme; 1 tbsp curry powder; 1 tsp ground allspice; 1/2 tsp ground nutmeg; 1/4 tsp cayenne pepper (optional); 1/4 cup vegetable broth; Plant-based milk or water, for brushing

You know what’s better than a perfectly crisp, savory Jamaican patty? A vegan perfectly crisp, savory Jamaican patty! Honestly, these little pockets of deliciousness are a revelation. I’ve always loved Jamaican patties, ever since my aunt introduced me to them years ago. This recipe is my attempt to recreate that magic, and believe me, it’s worth the effort. This recipe will show you how to make amazing vegan Jamaican patties from scratch, easier than you think!

Forget those sad, bland imitations you find in stores. This recipe delivers the authentic flavors of Jamaica, bursting with spices and fresh vegetables, all while being completely plant-based. Let’s dive in!

Did you know that the history of the Jamaican patty is fascinating? They’re believed to have originated from the Cornish pasty, brought to the island by British immigrants.

Recipe Story/Background

My first real taste of a Jamaican patty was a pivotal moment. I was a kid, visiting my aunt in the Caribbean, and the aroma alone was intoxicating – a fragrant blend of warm spices and flaky pastry. It was love at first bite.

Over the years, I’ve experimented with countless patty recipes, always searching for the perfect balance of flavors and textures. This vegan version is the culmination of that journey – a recipe that honors the tradition while embracing a modern, plant-based approach.

The beauty of this recipe lies in its simplicity. While the patties themselves are simple to make, the rich flavour profile is a testament to Jamaican cuisine.

Ingredient Discussion

Let’s talk about the stars of the show: the ingredients! Choosing high-quality ingredients is key to making truly amazing Jamaican patties.

Flour

I prefer using all-purpose flour for the pastry, but you can experiment with a blend of all-purpose and whole wheat flour for a slightly nuttier flavor and added fiber. Always use fresh flour for the best results.

Spices

The spice blend is where the magic happens! Don’t skimp on the quality here. Look for fresh, fragrant spices – I prefer brands known for their quality. You’ll want to use a generous amount of scotch bonnet pepper for that authentic Jamaican kick (but start with less if you are sensitive to heat!).

Vegetables

Seasonal vegetables work best. Feel free to add or subtract veggies depending on your preference. In the summer, I often add extra bell peppers and zucchini.

For example, you can substitute carrots for parsnips, or add some chopped mushrooms for a richer earthier flavor profile.

Vegan Butter

A good quality vegan butter is essential for creating a flaky, tender crust. I always use a brand that closely mimics the flavor and texture of regular butter.

Equipment Needed

You won’t need any fancy equipment to make these patties! A few basic kitchen tools will do the trick.

Mixing bowls
Measuring cups and spoons
Rolling pin
Pastry cutter or knife
Baking sheet
Large skillet (optional, for frying)

If you don’t have a pastry cutter, a sharp knife works just as well. And honestly, a simple cookie cutter can be used to create perfect circles.

Preparation Method

Preheat oven to 375°F (190°C). This is crucial for a perfectly golden-brown crust.
In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon (5g) salt, and 1 tablespoon (10g) baking powder. Make sure everything is well combined.
Cut in 1/2 cup (115g) vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs (about 5 minutes). The mixture should be crumbly, not smooth. (Tip: Keep your butter cold for a flakier crust!)
Gradually add 1/2 cup (120ml) cold water, mixing until the dough just comes together. Don’t overmix! The dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and knead gently for a minute or two. It should be soft but not overly sticky.
Divide the dough in half. Wrap one half in plastic wrap and refrigerate while you prepare the filling.
In a separate bowl, combine 1 cup (200g) finely chopped carrots, 1/2 cup (100g) finely chopped onion, 1/2 cup (100g) finely chopped green bell pepper, 1/2 cup (50g) chopped scallions, 1/4 cup (30g) chopped fresh thyme, 1 tablespoon (15g) curry powder, 1 teaspoon (3g) ground allspice, 1/2 teaspoon (2g) ground nutmeg, 1/4 teaspoon (1g) cayenne pepper (or more, to taste!), and 1/4 cup (60ml) vegetable broth. Mix well.
Roll out one half of the dough on a lightly floured surface to about 1/8 inch (3mm) thickness. Use a 4-inch (10cm) cookie cutter or knife to cut out circles.
Place a spoonful of the vegetable filling in the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges to seal. (Tip: Use a fork to crimp the edges for a pretty finish!)
Place the patties on a baking sheet lined with parchment paper. Brush the tops with a little plant-based milk or water for extra shine.
Bake for 20-25 minutes, or until golden brown and cooked through. Keep an eye on them to prevent burning!

Cooking Tips & Techniques

Don’t be afraid to experiment! The beauty of cooking is in the freedom to adapt. One time, I accidentally added too much scotch bonnet pepper, resulting in a fiery explosion of flavor (and a bit of a sweat!). Learn from my mistakes! Start with less spice if you’re unsure and add more to taste.

For perfectly flaky patties, make sure your butter is cold. And don’t overwork the dough; this can make it tough.

If you prefer a crispier crust, you can lightly brush the patties with oil before baking.

Variations & Adaptations

This recipe is incredibly versatile! Here are a few ideas to get you started.

Spicy Variation: Add a pinch of habanero pepper flakes for extra heat.
Hearty Variation: Include some cooked lentils or chickpeas for extra protein and fiber.
Summer Variation: Add diced tomatoes, zucchini, and summer squash.

I personally love adding a handful of finely chopped spinach to the filling for an extra boost of nutrients.

Serving & Storage Suggestions

Serve these patties warm, straight from the oven. They’re delicious on their own or served with a side of rice and peas, a fresh salad, or your favorite dipping sauce.

Store leftover patties in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. To reheat, simply bake them in a preheated oven until heated through.

Nutritional Information & Benefits

These patties are a great source of plant-based protein, fiber, and vitamins. The vegetables provide essential nutrients, while the spices offer a range of health benefits, including anti-inflammatory properties.

(Note: Nutritional information will vary depending on the specific ingredients used. This is an estimate.)

Conclusion

These vegan Jamaican patties are a true testament to the magic of simple ingredients and masterful techniques. They are delicious, easy to make, and perfect for any occasion. I hope you enjoy them as much as I do!

Don’t be afraid to experiment with different fillings and spices. Let me know in the comments how your patties turned out!

FAQs

Can I make these patties ahead of time?

Yes! You can prepare the dough and filling ahead of time and assemble the patties just before baking.

What can I substitute for vegan butter?

You can use another plant-based butter or shortening, but the flavor and texture might be slightly different.

Can I fry these patties instead of baking them?

Yes, you can shallow fry them in a pan with a little oil until golden brown. Just keep an eye on them, as they will cook faster than they bake.

How do I store leftover patties?

Store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

Are these patties gluten-free?

No, not as written, but you can substitute the all-purpose flour with a gluten-free blend.

Easy Vegan Jamaican Patties Recipe: Best Homemade Recipe

Author: Brian Murry
Total Time: 55 minutes
Yield: 10 patties 1x
Diet: Vegan

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Description

These easy vegan Jamaican patties are bursting with authentic Caribbean flavor – spicy, flaky, and completely plant-based. Perfect for parties, meal prep, or a flavorful snack anytime!

Ingredients

Scale

2 cups all-purpose flour
1 tsp salt
1 tbsp baking powder
1/2 cup vegan butter, cold and cubed
1/2 cup cold water
1 cup finely chopped carrots
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup chopped scallions
1/4 cup chopped fresh thyme
1 tbsp curry powder
1 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp cayenne pepper (optional)
1/4 cup vegetable broth
Plant-based milk or water, for brushing

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, whisk together flour, salt, and baking powder.
Cut in vegan butter using a pastry blender or fingers until mixture resembles coarse crumbs (5 minutes).
Gradually add cold water and mix until dough comes together (do not overmix).
Knead dough gently on a floured surface for 1–2 minutes.
Divide dough in half and refrigerate one half while preparing filling.
In a bowl, mix carrots, onion, bell pepper, scallions, thyme, curry powder, allspice, nutmeg, cayenne, and vegetable broth until well combined.
Roll out dough to 1/8 inch thick and cut into 4-inch circles.
Place filling in center, fold over, and crimp edges to seal.
Place patties on a parchment-lined baking sheet and brush tops with plant-based milk or water.
Bake for 20–25 minutes or until golden brown.