Description
These Irresistible Jamaican Vegetable Patties are a vibrant, vegan delight packed with flavorful spices and a savory vegetable filling. Encased in a golden turmeric-infused flaky crust, these patties bring the authentic taste of Jamaica to your kitchen while keeping the recipe completely plant-based and delightful for any occasion.
Ingredients
Scale
Dough
- 2½ cups all-purpose flour
- 1 tsp turmeric
- 1 tsp salt
- ½ cup vegan butter (cold, cubed)
- ⅓ cup cold water
Filling
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 carrot, grated
- 1 small potato, finely diced
- 1 bell pepper, chopped
- ½ cup green peas
- 1 tbsp tomato paste
- ½ cup vegetable broth
- 1 tsp curry powder
- ½ tsp ground allspice
- ½ tsp smoked paprika
- 1 scotch bonnet pepper, chopped (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Dough: In a bowl, whisk together the all-purpose flour, turmeric, and salt. Cut in the cold vegan butter until the mixture becomes crumbly. Slowly add the cold water while mixing until a dough forms. Knead the dough briefly, then wrap it in plastic wrap and refrigerate for 30 minutes to firm up.
- Make the Filling: Heat the vegetable oil in a skillet over medium heat. Sauté the finely chopped onion, minced garlic, and grated fresh ginger until fragrant and softened, about 3-4 minutes. Add the grated carrot, diced potato, chopped bell pepper, green peas, and optional scotch bonnet pepper. Stir in the tomato paste, vegetable broth, curry powder, ground allspice, smoked paprika, and season with salt and black pepper. Cook for 10–12 minutes until the vegetables are tender and most of the liquid has evaporated. Remove from heat and let the filling cool slightly.
- Assemble Patties: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a 6-inch round cutter, cut out circles from the dough. Place approximately 2 tablespoons of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together firmly. Seal the edges by crimping them with a fork to prevent the filling from leaking.
- Bake: Preheat the oven to 375°F (190°C). Place the assembled patties on a baking sheet lined with parchment paper. Brush the tops lightly with plant-based milk or additional oil to help them brown. Bake for 25–30 minutes or until the patties turn golden brown and crisp. Remove from the oven and allow to cool slightly before serving.
Notes
- You can omit the scotch bonnet pepper for a milder spice level or substitute with a milder chili.
- For a gluten-free version, substitute the all-purpose flour with a suitable gluten-free flour blend, adjusting hydration as needed.
- Chilling the dough helps to create a flakier crust and makes it easier to handle.
- These patties can be made ahead and frozen before baking; simply bake them from frozen, adding extra baking time as needed.
- Serve with vegan dipping sauces like tamarind chutney or mango salsa for extra flavor.
