My recipe for vegan jamaican patties have a beautifully flaky crust and a spicy and tasty jackfruit filling.
This recipe for vegan jamaican patties is very close to my heart. It is a celebration of my heritage and my culture and it is a dish that takes me back to my childhood.
This vegan alternative to Jamaican patties consist of a buttery flaky pastry filled with a deliciously seasoned filling in place of the traditional beef . In Jamaica, you'll find these snacks served in food vans, cafe's, and more. Jamaican patties are a delicious snack whenever you have the urge for a bit of spice.
This is the perfect recipe for easy-to-make vegan Jamaican patties. It's spicy with lots of a great depth of flavour, just vary the level of spice to suit your own tastebuds. They are great dipped into a little hot sauce and best served with a refreshing tropical flavoured drink or a Jamaican ginger beer.
For the Pastry
- 2 cup all-purpose flour (plain flour)
- 1/2 tsp sugar
- 1 tsp salt1 tbsp curry powder
- 1/4 cup coconut oil
- 1/2 cup cold vegan butter, cubed
- 1/2 cup water
For the Filling
- 1 14oz tin of young green jackfruit
- 1 vegetable stock cube
- 1/4 cup water
- 1 tsp minced scotch bonnet chili
- 1 tbsp olive oil
- 1/4 cup flour
- 1 1/2 tbsp soy sauce
- 1 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 1 onion diced
- 2 tbsp sliced green onions (spring onions)
- 2 garlic cloves, minced
- Almond milk to brush
- Preheat your oven to 425 degrees Fahrenheit (180 degress celsius).
For the pastry
- In a large bowl mix together the flour, curry powder, salt and sugar.
- Using your fingers rub in the butter and solid coconut oil.
- Stop when it resembles breadcrumbs.
- Add the water and knead and shape into a ball. Roll into a bowl.
- The dough should be slightly sticky.
- Wrap the ball in plastic wrap (cling film) and place in the refrigerator for 20 minutes.
- While the pastry is in the fridge, make the filling.
For the filling
- Add olive oil to a hot frying pan and gently saute the onions. Cook until softened. This should take around 2-3 minutes.
- Add the garlic to the pan and cook until garlic is softened and aromatic.
- Add your jackfruit, scotch bonnet, herbs and spices and the soy sauce.
- Use a spatula to break up the jackfruit in the pan.
- Add your water and let it come to a simmer then add the vegtetable stock cube and mix well then stir in the flour.
- Mix well. Remove from heat and leave to cool.
To construct the patties
- Remove your pastry from the fridge and separate into 8 sections.
- Use a rolling pin and roll out into a circle. You can use a bowl to make it into a perfect circle.
- Add a couple of tablespoons of filling and place in. he centre ensuring you leave space at the edge.
- Brush around the edges with the milk.
- Fold over and use a fork to seal the edges.
- Place them onto a baking sheet lined with parchment paper.
- Brush each patty with the milk to help them brown.
- Bake for 25 minutes or until golden brown in colour.
- Enjoy your vegan jamaican patties!
💭 Top tip
When making the dough for these vegan Jamaican patties if it doesn't come together properly, try adding a little more water and if it is overly wet add a little extra flour.
If you dislike jackfruit, just replace that with vegetables of your choice in these vegan jamaican patties. Mushrooms would work well. If you can't get hold of scotch bonnets, other chilis will work although you may need to change the quantities. Scotch bonnet is a particularly fiery chili so you may need to increase the amount if you use other chilis. If you like it hot you can increase the quantity of chili and if you like it mild just reduce the chili.
To make this recipe gluten-free replace the all-purpose flour with a gluten-free alternative.
👪 Scaling the recipe
The quantities in this recipe creates 8 patties but it scales up easily. So just double the quantities to make 16 and triple to make 24.
Can it be made in advance?
Yes! These vegan jamaican patties can be enjoyed hot or cold and can be frozen. If you freeze them just put them in the oven for ten minutes to get the pastry to crisp back up. Alternatively, freeze them before baking them and then just increase the baking time or defrost them before baking. These will keep for 3 days in the fridge or up to 3 months in the freezer. Just pop them into the oven for ten minutes to crisp up the pastry.
🍽 Equipment needed
- Baking sheet
- Frying pan
- Large bowl
- Rolling pin