Step by Step Jamaican Patties

Servings: Makes: 5-6 patties

Nutritional Information:

Per patty (210g)

Calories 431, Fat 17g, Saturates 3.2g, Carbohydrate 64g, Sugars 3g, Fibre 11g, Protein 10g, Salt 1.3g




Make the pastry by combining all the dry ingredients in a bowl. Rub the butter into the dry ingredients, until the mixture resembles breadcrumbs. Then gradually add the cold water, mixing continually, until the pastry comes together. Roll into a ball, wrap in cling film and place in the fridge.


Add the dry spices for the filling to a bowl and set aside. Boil the chopped potato for a few minutes in a small saucepan, until it is just cooked but not soft. Once cooked, drain and set aside.


To a saucepan over a medium heat, add the oil and fry the onion until soft. Next, add the celery and pepper, and fry until softened, before adding the garlic.


Add the spice mix to the pan, along with the fresh herbs, peas, cooked lentils, boiled potatoes and spinach, and cook until wilted. Season with salt and pepper to taste. Mix through the plant-based milk, before setting the mixture aside to cool.


Preheat the oven to 200°C/400°F/Gas 6. Prepare the pastry by lightly dusting a clean work surface with flour and rolling out the dough to ⅛ inch thick. Use an unfluted, 4-inch diameter bowl or cookie cutter to cut circles out of the pastry.


Spoon 1-2 heaped tablespoons of the cooled filling onto the centre of each circle, leaving about ⅛ inch border. Brush the border with a little plant-based milk and fold the edges together to create a semi-circle or half-moon. Press and seal with a fork.


Place the patties on a baking sheet lined with parchment paper and brush the tops with a little extra milk. Bake the patties for about 20 minutes or until golden brown.


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