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This vegan Jamaican beef patties feature a delicious flaky crust and a well-seasoned vegan meat filling. These are great for supper or snacks.
Vegan Patties with a Jamaican twist
You might never have eaten a Jamaican beef patty, particularly not a vegan version, depending on your upbringing; nevertheless, you have most likely would have had something similar.
Every culture has a pastry-like dough that is either deep-fried or toasted to perfection and loaded with pleasure, whether it’s an empanada, pastelitos, samosas, pasty, or other.
It’s the beef patty in Jamaican culture. Jamaican Patties are yellow in color because of the amount of turmeric added. I’ll teach you how to prepare the ultimate vegan Jamaican beef patties now!
These patties, encased in a beautiful herb-infused, flaky crust and packed full of curried chickpeas, quinoa, vegetables, and nutritional yeast, will have you forgetting that they’re completely meat-free. It might even persuade you that vegan patties are the next ‘foodie’ fave!
Vegan Jamaican Beef Patties: How to Make Them
I’m not averse to making my own patties, pop tarts, or pastries of any kind. I feel like I’ve mastered the recipe now that I’ve cooked them so many times. Here are a few hints on how to make the best at-home patties.
FIRST, CREATE YOUR FILLING!
I like to create my filling first since the dough is so delicate. Because the vegan butter must remain cold in order to produce the desired layers, getting the filling prepared beforehand is critical.
MORE PASTRY FLOUR = MORE FLAKINESS
You’ll notice that I use a mix of organic all-purpose flour and pastry flour in this recipe. When I was tinkering with pastry flour to add to the flakiness of the Jamaican patty, I came upon this blend. The pastry flour gives the pastries a beautiful crispy, flaky exterior layer.
Also, for a flaky crust, make very sure your vegan butter is extremely cold and chopped uniformly.
Measurements are Important!
Measuring out the dough pieces before making the burgers may seem tiresome. However, after many attempts, I discovered that cutting squares at random and gluing them together was unbalanced, and I ended up wasting dough. So, I now cut the dough pieces into 3″ by 4″ squares, and the tops always fit onto the bottoms!
If you’re flattening out your pastry crust, make sure it’s at least 1/4-inch thick. The filling should stay within the dough, and the burgers will keep together throughout cooking.
Share the image below to your Pinterest board to save this Jamaican Patties Recipe, If you like it!
List of Ingredients
For The Crust:
- Pinch of garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1 tsp dried parsley
- 1 Tbsp apple cider vinegar
- 1 1/2 Tbsp ground turmeric
- 3/4 cup of vegan butter or buttery sticks
- 2 1/2 cups organic all-purpose flour
- 1 cup Almond milk, Very COLD, plus 2 Tbsp!
For The Filling:
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp ground allspice
- 1 tsp organic brown sugar
- 1 tsp ground cumin
- 1 tsp minced ginger root
- 1 tsp smoked paprika
- 1 tbsp ground turmeric
- 1 tbsp grapeseed oil for cooking
- 1 tbsp red pepper flakes
- 3 tbsp nutritional yeast
- 1 scotch bonnet pepper, minced
- 3 garlic cloves, minced
- 1 medium carrot, peeled + chopped
- 1/2 red onion, chopped
- 1 cup of quinoa, cooked
- 15 oz. chickpeas (drained and rinsed)
Making The Crust:
- Set aside the cool milk and apple cider vinegar in a measuring cup.
- Whisk together all the flour, turmeric, parsley, thyme, salt, and garlic powder in a large mixing basin until well blended.
- Blend the cubed vegan butter sticks (or normal vegan butter) into the dry ingredients with a pastry blender until the mixture is “peas-like” and clumpy.
- Pour the chilled apple cider vinegar milk concoction over the dry ingredients and toss (mixing it together with one hand) til moist. Remember: If the ingredients are too dry, add 1 Tbsp cold water at a time until they are moist but not soggy!
- Knead and roll the dough into a sphere, then cover it in saran wrap, and gently flatten it before chilling for at least 1 hour. Remember: The dough will have a light golden tinge to it. Once cooked, it will deepen and turn golden.
Making The Filling Mixture:
- Pour in the oil to a medium skillet set over medium-high heat. Once the pan is hot, add the onion and garlic and cook until aromatic and clear. Sauté the carrots and minced scotch bonnet peppers for 3-4 minutes, or until the vegetables are soft. Remove the pan from the heat.
- Toss together the chickpeas, cooked quinoa, sautéed vegetables, and spices in a large mixing bowl.
- With a pastry blender, mix all ingredients until they are incredibly crumbly and somewhat stick together.
Assembling Vegan Jamaican Beef Patties Recipe:
- Turn the oven to 350°F (180°C) and cover a baking sheet with parchment paper or a silicone mat.
- Retrieve the cold dough from the fridge and shape it into a big rectangle on a floured surface board (about 3 mm thick). Next, divide the dough into small-medium rectangles (3′′ broad by 4′′ long) until all of it is gone.
- Sparingly spread vegan butter on all rectangle incisions to guarantee the best possible seal! Put 1 tbsp veggie filling on one cut dough piece; gently cover with another rectangle piece, then slowly push the edges down. Thoroughly pinch the edges with a fork and arrange them on the baking tray.
- Continue until all of the patties are produced.
- Once they’re all level on the sheet pan, use a fork to carefully poke a series of holes in the top layer.
- Coat all of the patties well with melted vegan butter and bake for 20-25 minutes, or until golden brown, and check that the filling is cooked through.
- Take them from the oven and put them aside to cool for a few minutes (about ten minutes).
I hope you loved this Vegan Jamaican Beef Patties Recipe! If you have any questions or suggestions in regards to this recipe, feel free to comment down below. Also, if you need any vegan recipes, don’t hesitate to ask, I’ll be more than happy to share them with you. Thank you!