Authentic Vegan Jamaican Beef Patty
This authentic vegan Jamaican beef patty recipe has an amazing flakey crust with a perfectly seasoned vegan meat mixture. You'll love these for dinner or snacks.
Servings: 12 patties
Calories: 381kcal
Ingredients
For the Dough
- 3 ½ cups all purpose flour
- 1 tbsp vegan sugar
- 1 tablespoon turmeric powder
- 1 tablespoon Jamaican curry powder
- 1 teaspoon salt
- 1 cup unsalted vegan butter, cut into 1 tablespoon sizes
- ¾-1 cup water
For the filling
- 1 tablespoon olive oil, divided
- 1 large sweet onion, finely diced
- 2 cloves garlic, minced
- 3 stalks scallions, finely cut (just green part)
- 1 lb vegan beef (frozen crumbles or vegan ground beef)
- 1 scotch bonnet pepper, carefully remove seeds and ribs, very finely diced (sub habanero if needed)
- 2 teaspoon garam masala (or sub curry seasoning)
- 1 teaspoon brown sugar, optional
- 1 teaspoon dried thyme
- 1 teaspoon all purpose seasoning
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ½ tsp black pepper
- ½ teaspoon allspice
- ¼ tsp onion powder
- 1 cup vegetable stock
- ¼ cup vegan unsalted butter
- ½ cup Panko breadcrumbs, divided
Instructions
For the Dough
- In a large bowl, whisk together the flour, sugar, turmeric, curry powder, and salt.
- Add tablespoon size vegan butter cubes and then use a fork or pastry cutter to combine together until crumbly, sand like texture.
- Add in ¾ cup of water and mix with a spatula to form a dough. A 1 tablespoon more at a time with remaining water if needed to form dough, do not over add water. Only mix until combined.
- Place in fridge to set up for 30 minutes.
For the Filling
- In a large skillet over medium low heat, add oil and saute onion until translucent (about 3-5 mins). Add garlic and cook 1 more minute until fragrant.
- Add green onions and meatless crumbles. Stir together and cook for 2-3 minutes. Do not overcook.
- Add in scotch bonnet pepper and seasonings (garam masala through onion powder). Stir well.
- Add stock and let cook for 15-20 minutes on simmer (medium low heat) until liquid has reduced and mostly gone.
- Add butter in and stir until melted.
- Pour in ¼ cup Panko and stir. If still juicy, add 1 tablespoon more at a time. *May not need all of the Panko. Don’t want it to be dry.
- Let meat cool to warm. Do not add hot mixture to pastry dough.
Assembling Patties
- Preheat oven to 400 degrees F. Get a small bowl of water. Set aside.
- Evenly split dough into 12 equal pieces. *We prefer to use a scale for accuracy.
- Lightly flour surface. Roll a piece into a ball, then roll with rolling pin to 6 inches.
- Lightly brush the edges with water (very light).
- Add 3-4 tablespoon of mixture to one half of the dough circle. Fold to edges line up and use a fork to seal the edges.
- Place on baking tray. Repeat with remaining dough and meat mixture.
- Bake for 25-28 minutes on until golden and crispy.
- Remove and let cool for at least 5 minutes. Serve warm.
Notes
*Please read through notes to get these to be perfect.
Nutrition
Serving: 1patty | Calories: 381kcal | Carbohydrates: 40g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 808mg | Potassium: 252mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 4mg