Vegan Jamaican Patties

These vegan Jamaican patties have all the big, bold flavour of the traditional beef version, with a few simple plant-based swaps!

Course Appetizers, Dinner

Cuisine Jamaican

Prep Time 2

Cook Time 1

Total Time 3

Servings patties

Calories 358

4 cups all-purpose flour 500 grams (for gluten-free flour, use 592 grams of Bob’s Red Mill 1-to-1 Gluten-Free Flour with xanthan gum in it. You also want to mix 2 Bob’s Red Mill egg replacers for the crust), plus more flour for the laminating process
1 teaspoon sea salt 6 grams
2 tablespoons cane sugar 26 grams
3 teaspoons ground turmeric 3 grams
6 tablespoons vegan butter 84 grams, cold and cubed
12 tablespoons vegan butter 168 grams, frozen and shredded
Ice-cold water about ¾ cup to 1 cup

1 cup low-sodium vegetable stock 240 milliliters + ¼ cup if needed for the filling
2 slices of bread about 60 grams, crusts removed

Note: Chill all ingredients and equipment for the best results.
In a large bowl, sift together the flour, turmeric, and salt. Add in the sugar and 6 tablespoons of cold, cubed butter. Mix until the butter is evenly distributed and resembles coarse crumbs. Be careful not to overwork to prevent melting the butter too much with your hands.
Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough comes together. Do not overwork.
Wrap the dough tightly in plastic wrap and chill in the fridge for 1 hour.
Grate or shred 12 tablespoons of vegan butter and place it in the freezer while the crust chills in the fridge.
Lamination Process: Lightly flour a rolling pin and work surface. Roll the chilled dough into a rectangle about ¼ inch thick. Remove the frozen shredded butter from the freezer. Sprinkle ¼ of the frozen butter evenly over the center third of the rectangle. Fold the bottom third of the dough over the frozen butter, then place another ¼ of the frozen butter over the folded section. Fold the top third of the dough over the butter to form a thick rectangle. Rotate the dough 90°, roll it out into a rectangle, and repeat the process until all the frozen butter is incorporated (about 4 turns). Divide the leftover butter evenly amongst the remaining folds. For extra flakiness, fold and roll the dough 2–3 more times without adding butter. Wrap the dough tightly and chill in the fridge for 1 hour.

In a food processor or with an immersion blender, combine garlic, scallions, onion, Scotch bonnet, salt, black pepper, pimento, ginger, thyme, and garlic powder. Blend until finely mixed. Set aside.
Heat a large skillet over medium heat. Add the vegan beef and cook for 5 minutes, breaking it apart as it cooks.
Add the garlic seasoning mix to the skillet and stir into the vegan beef to combine. Add the soy sauce and browning. Lower the heat to medium-low and cook for another 5 minutes.
Meanwhile, prepare the panade: Add the bread slices and 1 cup of vegetable stock to the food processor or immersion blender and blend until smooth.
Add the panade to the filling mixture and stir to incorporate. Reduce the heat and simmer until the mixture thickens. Taste and adjust the seasoning as needed. Let the filling cool completely before assembling.

Preheat your oven to 425°F (220°C).
Cut the dough into 6 pieces. This allows you to make a few patties at a time without the dough melting too much.
Place a piece of dough between two parchment papers and pat it out into a rectangle about ⅛ inch thick. Begin rolling into a rectangle roughly 11 by 8 inches (or smaller if you prefer smaller patties).
Place ¼ cup to ⅓ cup of the cooled filling at intervals across the dough, leaving adequate space for the edges of each patty. Fold the dough over onto itself.
Use a ravioli cutter, pizza cutter, or knife to cut out half-moon shapes. If not using a ravioli cutter, use a fork to crimp the edges. Any leftover dough can be reused, but let it chill in the fridge while working on the next batch.
Dust each batch lightly with extra flour. Chill the assembled patties in the fridge for 15 minutes before baking.

Lightly brush the patties with a mixture of a high protein plant-based milk (like soy sauce) for a golden crust.
Bake at 350°F/180℃ for 35 minutes or at 425°F/218℃ for 15–17 minutes, until the crust is golden and flaky.

These patties are best served warm inside Jamaican cocoa bread or on their own. Enjoy the rich, spicy filling and buttery crust!

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
This recipe can be easily halved.

Gluten-Free Notes
To make this recipe gluten-free:

Flour Substitution: Replace the all-purpose flour with 596 grams (4 cups) of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (contains xanthan gum).
Binding: Add 2 Bob’s Red Mill Egg Replacers to the dough mixture. The psyllium husk in the replacer will help with binding and structure.
Panade: Use gluten-free bread for the panade.
Soy Sauce: Use gluten-free soy sauce or tamari to ensure the filling is completely gluten-free.
Working with Gluten-Free Dough:
- Gluten-free dough is more fragile but manageable with care.
- Avoid rolling it out on a silicone mat, as it sticks and tears easily. Instead, roll on a well-floured surface.
- Use plenty of flour while rolling to prevent sticking.
- Roll the dough to ¼ inch thick (instead of ⅛ inch) to avoid tearing.
- Work in small batches for better control and be gentle to keep the dough intact.