Jamaican Vegetable Patties

Name: Jamaican Vegetable Patties
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 patties
Ingredients: 2 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 tsp salt; 1/4 cup ice water; 1 cup cooked, mashed sweet potato; 1/2 cup chopped onion; 1/2 cup chopped bell pepper; 1 cup chopped kale; 1 tsp allspice; 1 tsp thyme; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making Jamaican Vegetable Patties in my kitchen. The flaky, golden crust and the colorful filling are a feast for both the eyes and the taste buds. It’s a delightful way to use fresh vegetables, and I find that experimenting with different spices brings out unexpected flavors. Whether served as a snack or a main dish, these patties are sure to impress. I enjoy pairing them with a tangy dipping sauce that complements the savory filling beautifully. Give them a try for your next gathering!

Created by

Sienna Brooks

Last updated on 2026-01-12T00:19:13.147Z

When I first tasted Jamaican Vegetable Patties, I was blown away by the combination of spices and fresh vegetables. I decided to recreate that experience at home, focusing on balancing the flavors for each bite. I experimented with using both traditional Jamaican ingredients like allspice and modern choices like kale, which worked wonderfully in the filling.

One key detail I learned is to let the filling cool completely before assembling the patties. This ensures that the pastry stays crisp by preventing steam from softening it. The flaky layers of the dough paired with the vibrant filling makes for a truly satisfying snack!

        Why You'll Love These Patties
        Flaky, buttery crust that perfectly encloses the savory filling
A vibrant medley of fresh vegetables and spices in every bite
Versatile enough to serve as an appetizer or main dish

      

Perfecting the Dough

The dough for Jamaican Vegetable Patties is crucial for achieving that flaky, buttery texture. When cutting in the cold butter, aim for pea-sized crumbs, as this aids in creating layers during baking. Using a pastry cutter is highly effective for this, but you can also use your fingertips if you don't have one handy. Remember that the ice water should be added gradually; too much water can make the dough tough, while too little can make it crumbly.

Chilling the dough is an essential step that cannot be overlooked. By refrigerating for 30 minutes, the gluten relaxes, allowing for easier rolling and a more tender result. If you're pressed for time, you can extend the dough's chilling time to up to an hour; just ensure it's well-wrapped to prevent it from drying out.

Balancing the Filling

Using fresh vegetables is key for a vibrant and flavorful filling. When sautéing the onions and bell peppers, cook them until they become translucent and softened, which takes about 5-7 minutes. This step not only enhances their sweetness but also reduces moisture, which can make your patties soggy. The addition of the kale provides a nutrient boost, and it wilts down nicely when combined with the other ingredients. Aim for a cohesive mixture that holds together without being overly wet.

Feel free to experiment with your filling ingredients. If you don't have kale, spinach or Swiss chard are great substitutes. For an extra kick, consider adding finely diced scotch bonnet pepper or your favorite hot sauce. Just be cautious with the quantity unless you want to intensify the heat level significantly.

Baking to Perfection

When assembling your patties, ensure that the filling isn't piled too high in the center. A good rule of thumb is to use about a tablespoon of filling, which allows the edges to seal properly. When crimping the edges, try to use a fork for a decorative touch and to ensure a good seal; this helps prevent any filling from leaking out during baking.

Once you've brushed the tops with melted butter, the patties should shine a gorgeous golden brown when they're ready to come out. If you find that they look pale after 25 minutes, give them an extra 3-5 minutes. Just make sure you watch closely to avoid over-baking, which can lead to a dry texture.

Ingredients

Gather these ingredients to create your Jamaican Vegetable Patties:

For the Dough

2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt
1/4 cup ice water

For the Filling

1 cup cooked, mashed sweet potato
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped kale
1 tsp allspice
1 tsp thyme
Salt and pepper to taste

Make sure all your ingredients are fresh for the best flavor!

Instructions

Follow these steps to make your Jamaican Vegetable Patties:

Make the Dough

In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together.

Wrap in plastic and refrigerate for 30 minutes.

Prepare the Filling

In a skillet, sauté the onions and bell peppers until softened. Stir in the kale and cooked sweet potato. Add allspice, thyme, salt, and pepper. Mix well and let cool.

Assemble the Patties

Preheat the oven to 375°F (190°C). Roll out the dough and cut into circles. Place a spoonful of filling in the center of each circle, fold over, and crimp the edges to seal. Place on a baking sheet.

Bake the Patties

Brush the tops of the patties with melted butter. Bake for 25 minutes until golden brown. Allow to cool slightly before serving.

Enjoy your delicious patties with a dipping sauce of your choice!

Pro Tips

For an extra layer of flavor, consider adding some chopped jalapeños to the filling for a bit of heat. Pair with a refreshing dip like avocado salsa to balance the spices.

Storing and Freezing

Jamaican Vegetable Patties can be stored in an airtight container in the refrigerator for up to three days. If you want to prepare them in advance, consider freezing unbaked patties. Just construct them as directed, then place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag and they can last up to two months. When ready to bake, there's no need to thaw; simply add a few extra minutes to the baking time.

If you have leftover cooked patties, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This will help crisp the crust back up. If you're in a rush, the microwave is an option, but be aware that it may result in a softer texture.

Serving Suggestions

These patties pair wonderfully with a variety of dipping sauces. I love a simple mango chutney or a spicy tamarind sauce to complement the savory filling. You could even serve them with a homemade yogurt sauce mixed with fresh herbs for a refreshing contrast. They also make a great addition to a brunch spread or as an appetizer during a casual gathering.

For a complete meal, consider serving the patties alongside a fresh salad. A simple cucumber and tomato salad dressed with lime juice and olive oil would contrast nicely with the richness of the patties. Alternatively, they can be incorporated into a vegetarian platter, showcasing a variety of Caribbean flavors.

Questions About Recipes

→ Can I make these patties ahead of time?

Absolutely! You can prepare the patties and freeze them uncooked. Bake them directly from the freezer, increasing the baking time by a few minutes.

→ What can I substitute for sweet potato?

You can use mashed pumpkin or cooked black beans for a different flavor and texture.

→ Are these patties vegetarian?

Yes, these patties are entirely vegetarian! They are packed with vegetables and spices.

→ How do I store leftover patties?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or a toaster oven for the best results.