Vegan Jamaican Patties, spiced flaky pastry filled with a rich savoury vegan mince and vegetable Jamaican filling.
Serving Vegan Jamaican Patties
These wonderful flaky savoury pastries are perfect as a light lunch or as a quick snack served with some Caribbean Coleslaw. They are also traditionally eaten on a Jamaican roll called Coco Bread. It makes for a delicious treat.
The filling can be adapted to whatever you like. If you don’t want to use a plant-based mince replacement you could use mushrooms, soy pieces or even crumbled firm tofu. We used some leftover Jamaican Curry which was great.
Vegan Jamaican Patties
- 2 tablespoons vegetable oil
- 300 g plant-based mince
- 1 onion diced
- 1 carrot diced
- 3 cloves garlic minced
- 2 spring onions thinly sliced
- 1 tablespoon tomato purée
- 1 teaspoon curry powder
- 1 teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- 4 sprigs fresh thyme
- 1 teaspoon ground allspice
- 200 ml vegan beef stock or vegetable
- 1 tablespoon vegan Worcester sauce
- 2 teaspoons hot sauce optional
- 2 teaspoons cornflour cornstarch
- 500 g all-purpose flour
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon salt
- 250 g cold unsalted plant-based butter
- 230 ml ice-cold water more if needed
- Heat the oil in a pan over medium heat. Cook the vegan mince according to packet instructions until it is well browned.
- Add the diced onion and carrot and cook until the onion is soft and translucent, around 8 minutes.
- Add the garlic and spring onions and cook for a further 1 minute.
- Add the tomato paste and cook until the paste turns a deep red colour, around 2 minutes.
- Add the spices and the leaves off the fresh thyme. Mix everything together and continue to cook for 1 minute.
- Add the vegan beef stock, Worcester sauce and hot sauce. Bring to a simmer and cook for 5 minutes.
- Mix the cornflour with some water to make a slurry then pour it into the sauce and stir well until thickened.
- Remove from the heat and allow the filling to cook completely.
- Add the flour, turmeric, curry powder and salt to a large bowl and mix thoroughly.
- Cut the butter into cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour mix until you have a crumb mixture.
- Make a well in the centre of the mixture and add the ice-cold water. Again using your hands mix everything together to create a soft yet firm dough. Cut into 2 equal pieces and wrap in cling. Place in the fridge for 30 mins. Remove one half of the pastry from the fridge and roll out onto a lightly floured surface until you have a thickness of around 4-5mm. Using a 12cm diameter cutter or bowl, cut out circles. Re-roll any pastry leftover from the cuttings to get more circles.
- Preheat an oven to 180°C.
- Fill each circle with a spoonful of filling and fold it over in half, make a tight seal by pressing a fork all around the edges. Repeat this process with the other half of the pastry.
- Place in a preheated oven for 20 mins or until golden brown.