Go Back
Four vegan Jamaican vegetable patties on a baking sheet on a blue and white tea towel.

Jamaican Vegetable Patties (Vegan)

Jamaican vegetable patties - these spiced, Caribbean style vegan vegetable pasties are full of flavour and make a great snack or light meal. Eggless and dairy-free.
Course Main Course, Snack
Cuisine Jamaican
Keyword patties
Prep Time 40 minutes
Cook Time 1 hour
Chilling Time 3 hours 30 minutes
Servings 10 people
Author Domestic Gothess



  • 550 g (4 ½ cups) plain (all-purpose) flour
  • 1 ¼ tsp salt
  • 1 ¼ tsp turmeric
  • 1 ¼ tsp curry powder
  • 300 g (10.5 oz) vegan block butter (NOT the spreadable kind in a tub) (I use Naturli vegan block) cold and diced
  • 3-4 Tbsp ice water
  • soy milk for brushing


  • 1 Tbsp coconut oil
  • 1 brown onion peeled and finely chopped
  • 250 g (1 medium) sweet potato peeled and chopped into small dice
  • 1 large carrot chopped into small dice
  • 300 g (10.5 oz) butternut squash peeled and chopped into small dice
  • 115 g (1 packed cup) finely shredded savoy cabbage
  • 2 medium tomatoes diced
  • 65 g (½ cup) frozen peas
  • 65 g (½ cup) frozen sweetcorn
  • 75 g (heaped ½ cup) frozen broad beans
  • 3 cloves garlic peeled and crushed
  • 1 scotch bonnet chilli deseeded and finely chopped
  • 3 spring onions (scallions) thinly sliced
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp dried thyme
  • 1 tsp salt
  • tsp white pepper
  • 180 ml (¾ cup) full fat coconut milk (from a tin)


  • To make the pastry, place the flour, salt, turmeric and curry powder in a food processor and pulse to combine. Add the cold, diced butter and blend until it resembles fine breadcrumbs.
  • With the motor running, gradually drizzle in the cold water until it starts to clump together into a dough. You may not need all of the water.
  • Bring the dough together with your hands and shape into a disc. Cover and place in the fridge for at least half an hour.
  • To make the filling, place the coconut oil in a large pan over a low heat. Add the onion and cook for about 10 minutes, stirring often, until it is soft.
  • Add the sweet potato, carrot, butternut squash, cabbage, tomatoes, peas, sweetcorn and broad beans and cook for another 10 minutes, stirring often, until the vegetables have started to soften.
  • Add the garlic, scotch bonnet, spring onions, allspice, ginger, cinnamon, cumin, paprika, turmeric, thyme, salt and white pepper and cook for another minute.
  • Add the coconut milk and simmer for 5-10 minutes until the vegetables are tender and the liquid has reduced. Allow to cool then refrigerate until cold.
  • Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces and roll each one into a ball.
  • On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approx 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.
  • Place a couple of heaped spoonfuls of the filling on one side of the circle, be careful not to add too much or you won't be able to seal the patty.
  • Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.
  • Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over.
  • Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins).
  • Meanwhile, preheat the oven to 200°C/180°fan/400°F/gas mark 6. Brush the tops of the chilled patties with a little dairy free milk (I used soy) then bake for 25-30 minutes until golden and bubbling.
  • Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.