Vegetarian Jamaican Patties
Here’s how to make vegetarian Jamaican patties at home! These Jamaican patties are made with cabbage, potato, and lots of tasty spices.
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Jamaican beef patties were one of my all-time favorite childhood snacks. For those who may not know, Jamaican patties are a ridiculously delicious and savory pastry that’s a very popular snack in Jamaica. There are many different types of Jamaican patties, but seasoned beef is the most common and most popular filling. Other fillings like chicken, cabbage, spinach and fish are also available in most Jamaican restaurants.
I no longer eat meat, but I still love a Jamaican patty and I’ve made them at home more than once! Making Jamaican patties for yourself doesn’t have to be hard. The possibilities for homemade vegan Jamaican patties are endless, but my favorite combination I’ve experimented with thusfar is definitely this cabbage and potato patty recipe that I share below. This recipe is so good, I’m sure even non-vegetarians would love it!
Read through this blog post for my tips on how to make these Jamaican patties, and for some fun facts on Jamaica’s most popular snack.
Why are Jamaican patties yellow?
Traditional Jamaican patties almost always have a yellow pastry crust. That’s just how it is! The bright yellow color in commercially made patties is usually achieved with food coloring, but I prefer to color my homemade patties with turmeric or curry powder.
Are Jamaican patties healthy for you?
Hmm… I don’t typically like to categorize food as healthy or unhealthy. I think eating a balanced diet is much more important than scrutinizing individual foods or food groups.
These vegetarian Jamaican patties are filled with vegetables, which is always going to be good for you no matter what! The flakey crust is made with the same ingredients you’ll find in any other pastry crust: flour, and a good amount of delicious butter.
How do you eat Jamaican patties?
Jamaican patties are traditionally eaten on their own. You can also place a patty between two slices of Jamaican cocoa bread to enjoy it as a heartier meal.
We don’t dip Jamaican patties in any sauces or anything. They are so tasty that you can simply enjoy these by themselves!
How do you reheat Jamaican patties?
After these patties are made, you can store them in the fridge for about 2-4 days. Reheat the individual patties by microwaving them for 2-3 minutes, depending on the strength of your microwave.
The filling for a Jamaican patty is important, but they’re also known for their crisp, flakey crust. The crust will soften when you reheat it in the microwave, so I recommend placing them in a toaster oven for a few minutes afterward to make the crust more crisp.
Are Jamaican patties fried?
Nope! Jamaican patties are traditionally baked in an oven. They aren’t fried, or deep fried.
Are these Jamaican patties vegan?
The recipe for these cabbage and potato Jamaican patties can be made vegan by swapping the butter for vegan butter.
The ingredients for the filling are completely vegan!
Can Jamaican patties be made gluten-free?
I have not made these Jamaican patties with gluten-free flour, but if you’d like to give it a try I recommend experimenting with a 1:1 gluten-free flour replacement.
Recipe
Prep Time: 2 hrs / Active Time: 30 minutes / Cook Time: 50 minutes / Yield: 4-5 patties
INGREDIENTS
Crust
1/2 c almond milk, cold
1 tbsp apple cider vinegar
2 1/2 c all-purpose flour
1 1/2 tbsp turmeric
Pinch of salt
3/4 c butter (sub: vegan butter), cold and cubed
Filling
2 tbsp olive oil
1/2 onion, chopped
2 cloves of garlic, minced
1 chili pepper, minced
1 tsp fresh ginger, minced
3 c cabbage, shredded and diced
2 c potato, peeled and diced
1/4 c nutritional yeast
1 tsp brown sugar
1 tbsp EACH Jamaican curry powder, fresh thyme leaves
1 tsp EACH cumin, paprika, red pepper flakes, salt
1/2 tsp EACH black pepper, allspice
DIRECTIONS
Crust
Mix the almond milk and apple cider vinegar together in a cup. Set aside.
Add the flour, turmeric, and salt together in a large bowl. Add in the butter, and cut it into the flour mixture using your hands, or a pastry cutter (alternatively, you could do this step in a food processor). Mix until it becomes crumbly.
Now, pour in the milk mixture a little at a time and mix with a wooden spoon or fork until a dough forms. Note: you may not need all of the milk. If the dough feels too dry, add a bit more milk until it comes together.
Flatten the dough into a disc, and wrap it in plastic wrap. Store in the fridge for 1 hour.
Filling
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until soft, about 5 minutes. Add in the garlic, chili pepper, and ginger. Cook for 1 minute.
Add the chopped cabbage, potatoes, nutritional yeast, sugar, and all spices into the pot. Give it a quick stir so everything is evenly distributed. Add 1 c water and cover the pot with a lid. Cook for 20-25 minutes, until the veggies are completely soft.
Taste the veggies, and add more salt or seasonings to taste.
Take the veggies off the stove and cool for 30-45 minutes. You want the veggies to be completely cool before you assemble the patties.
Assembly
Line two baking sheets with parchment paper and set aside.
Unwrap the dough and place it on a lightly floured surface. Roll the dough into a large rectangle until it’s thin (about as thin as a nickel). Trim the wonky edges so the dough is even on all sides, if necessary.
Using a pizza cutter, slice the dough into 8 equal-sized rectangles. Add 2-3 tbsp of filling to 4 of the rectangles, being careful to leave space on the edges.
Cover the dough with another rectangle piece, and gently press the edges so they’re sealed. Crimp the edges with a fork. Use the pizza cutter to trim off the wonky edges if desired (this helps the patties look pretty)!
Place the patties in a single layer on the baking sheets. Freeze for 20 minutes.
Meanwhile, preheat oven to 350 F.
When you’re ready, bake the patties in the oven for 30-35 minutes, until the crust is firm and darker in color.
Cool before enjoying!
Inspired by: Orchids + Sweet Tea