These Homemade Spicy Jamaican Vegan Patties are a great contender with their restaurant counterparts. A true family favorite that is easy to make, comes with amazing tips for perfection, and makes for a fun baking experience for everyone who enjoys a spicy flavor.
Spicy Jamaican Vegan Patties
These Spicy Jamaican Vegan Patties are truly something amazing! Wrapped in a nice herb-infused, flaky crust, and stuffed entirely with curried chickpeas, quinoa, veggies, and nutritional yeast, these patties will leave you forgetting that it’s totally meat-less and convinced that vegan patties are the new ‘foodie’ favorite!
Whelp, what more can I say about these Vegan Jamaican patties! They are just AWESOME! Oh my, OH MY! I remember eating these with my husband and us both wondering, where have these patties been all of our lives. If you’ve been following this blog, then you’ll remember my ultimate love for these Spicy Jamaican Mini ‘Beef’ Patties, which weren’t made out of actual beef, rather turkey meat with a beef flavoring! And oh were they just as great as the actual thing!
That’s why I made my own vegan version with these Homemade Jamaican Patties. You can fill these pastries with any filling that you like because the dough is universal. I chose chickpeas and quinoa as my base filling ingredients because they hold together well and help to create a more “meaty” feel.
These little handheld patties can be a quick breakfast on the go (if you’re into savory for breakfast!), a satisfying snack, or a great laidback dinner. Once they’re baked, they can be eaten all week long. With a simple burst in the microwave or oven to warm, you have a hot and fresh vegan patty all week long.
Tips for Making Vegan Jamaican Patties
As you can see, I’m no stranger to homemade patties, pop tarts, or pastries of any sort. Because I’ve made them so many times, I feel like I have completely perfected the recipe. Here are a few tips for making the perfect at-home patties.
MAKE YOUR FILLING FIRST!
Because the flaky dough is so sensitive, I like to make my filling first. The vegan butter needs to stay cold to achieve the layers we want, so having the filling ready to go when the dough is ready is essential.
Plus, the filling will need time to cool completely before adding it to the dough. You can gauge the cooled filling’s consistency to ensure it will be perfect for filling the pastry. A filling that is too runny will make a mess, and a filling that is too thick will become dry.
MORE PASTRY FLOUR MEANS MORE FLAKINESS
You’ll see that I use both organic all-purpose flour as well as pastry flour. I discovered this mix when experimenting with pastry flour to add to the Jamaican patty flakiness. The pastry flour adds a nice crunchy, flaky outer layer to the pastries.
Also, be sure your vegan butter is very cold and cubed uniformly to achieve that flaky crust. In fact, your plant milk should also be very cold. When making flaky pastry such as pie crust, all ingredients should be chilled to enhance the flakiness of the pastry. This combined with pastry flour makes for the best flaky dough ever!
It may seem tedious to measure out your dough squares before creating the patties. After many trials, I have learned that randomly cutting squares and sticking them together was uneven and a waste of dough. Instead, I now measure the dough squares out to 3” x 4”, and the tops fit onto the bottoms each time!
Be sure that when you are rolling out your pastry crust, roll it to at least 1/4-inch thick. This way, the filling will stay inside the pastry and the patties will stay intact during cooking.
Ingredients in Homemade Vegan Jamaican Patty
2 1/2 cups organic all-purpose flour
1 1/2 Tbsps ground turmeric
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp sea salt
Pinch of garlic powder
3/4 cup vegan butter or buttery sticks, COLD + cubed!
1 cup Almond milk, Very COLD + 2 Tbsps!
1 Tbsp apple cider vinegar
1 (15 oz.) can chickpeas, drained + rinsed
1 cup cooked quinoa (Cook according to packaging)
1 Tbsp grapeseed oil, for cooking (See Notes!)
1 medium carrot, peeled + chopped
1/2 red onion, chopped
3 garlic cloves, minced
1 scotch bonnet pepper, minced
3 Tbsps nutritional yeast
1 Tbsp ground turmeric
1 tsp organic brown sugar
1 tsp ground cumin
1 tsp minced ginger root
1 tsp smoked paprika
1 Tbsp red pepper flakes
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground allspice
Store leftover Vegan patties in an airtight container at room temperature for up to 3 days. You and serve slices at room temperature or warm them in the microwave for 30 seconds to a minute.
You can also freeze the hand pies for up to three months. When you want to serve it, defrost the pastry on the counter for a few hours to come to room temperature.
Other Vegan Recipes That I Love
Love these Homemade Spicy Jamaican Vegan Patties and want more vegan delights? Here are some of my faves!
3/4cupvegan butter or buttery sticks, COLD + cubed!
1cupAlmond milk, Very COLD + 2 Tbsps!
1Tbspapple cider vinegar
1(15 oz.) canchickpeas, drained + rinsed
1cupcooked quinoa(Cook according to packaging)
1Tbspgrapeseed oil, for cooking(See Notes!)
1mediumcarrot, peeled + chopped
1/2red onion, chopped
3garlic cloves, minced
1scotch bonnet pepper, minced
1tsporganic brown sugar
1tspminced ginger root
1Tbspred pepper flakes
TO MAKE THE CRUST:
In a measuring cup, add the cold milk and apple cider vinegar and set aside.
In a large bowl, add the flour, turmeric, parsley, thyme, salt, and garlic powder, whisking them all together until combined.
Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-milk mixture and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!
Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour. NOTE: The dough will look rather light yellow in color. It will darken and become golden once baked.
MAKE THE FILLING:
In a medium skillet over medium-high heat, add the oil. Once heated, add the minced garlic and onion until fragrant and translucent. Add the carrots and minced scotch bonnet peppers, sautéing until veggies are tender, about 3-4 minutes. Remove from heat.
In a large bowl, add the chickpeas, cooked quinoa, sautéed veggies, and seasonings, stirring together until combined.
Using a pastry blender, blend together everything until the mixture becomes super crumbly and can stick together slightly.
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3″ wide and 4″ long), until all dough it used.
On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 Tbsp of the veggie filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet.
Repeat until all patties are made.
Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork.
Lightly brush all the patties with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling cooks through.
Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).
Tips & Tricks
STORAGE: Leftover patties can be stored in an airtight container for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven.
FREEZE: For longer storage–the patties can be stored in the freezer. After they have baked and are completely cooled, simply place your patties onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat!
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
OIL: Instead of grapeseed oil, you can also use extra virgin olive oil or coconut oil, if preferred.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of almond milk.