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Vegan Jamaican Patties

Vegan Jamaican Patties, spiced flaky pastry filled with a rich savoury vegan mince and vegetable Jamaican filling.

Serving Vegan Jamaican Patties

Vegan Jamaican Patties in Coco Bread
Vegan Jamaican Patties in Coco Bread

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. 

Jamaican Jerk Tofu with Festival and Caribbean Coleslaw
Caribbean Coleslaw
Cabbage, carrot and spring onions in a spicy, tangy dressing with flaked almonds.
Check out this recipe

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

Spiced flaky pastry filled with a rich savoury vegan mince and vegetable Jamaican filling.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Course Snack
Cuisine Jamaican
Servings 20 Patties (approx.)



  • 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.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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