These vegan Jamaican beef patties are my new favorite recipe to make when I’m bored of typical “everyday food.” These are buttery, turmeric crust pockets packed full of spiced vegan ground beef. The crust is perfectly flaky, and the filling is incredibly flavorful due to the delicious spices and seasonings I use. These vegan Jamaican beef patties take some time and effort, but they are fun and relatively easy to make nonetheless!
What is a Jamaican beef patty?
A Jamaican beef patty is a pastry stuffed with a variety of fillings and spices. More often than not, the filling is ground beef seasoned with spices such as allspice, thyme, and paprika. However, the filling can also include chicken, pork, lamb, vegetables, seafood, soy, or ackee. The pastry is a golden yellow flaky pocket, similar in texture to a pie crust. The crust gets its beautiful color from the spice turmeric. As suggested by the name, these pastries are commonly found in Jamaica but are also eaten in areas of the Caribbean, such as Nicaragua and Costa Rica.
My Vegan Version
You may be wondering… how does she make BEEF patties vegan? It’s actually quite simple! I swap out the beef for vegan beef! I chose to use Beyond Meat’s ground beef for this recipe because it looks, feels, and tastes incredibly realistic. In regards to the crust, which is essentially a classic pie crust with turmeric added in, I simply swap out the butter for vegan butter. Nowadays, there are vegan alternatives for nearly every product, which is impressive. Creating vegan dishes has never been easier!
If you make my vegan Jamaican beef patties, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to Make Vegan Jamaican Beef Patties
- 1 lb beyond meat
- 1 cup water
- 2 tbsp olive oil
- 1 cup yellow onion, finely minced
- 1 tbsp garlic cloves, peeled and minced
- 1 scotch bonnet, finely minced (Or you can use a jalapeno if you want it less spicy!)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 3/4 tsp all spice
- 1 tsp dried thyme
- 3 green onions, finely chopped
- 1/2 cup panko bread crumbs
- 1/4 cup vegan butter
- Add the flour, salt, turmeric, and sugar into a medium-sized mixing bowl. Whisk until evenly combined.
- Add in the chunks of butter, coat them in the flour mix, and rub the two together in between your hands until there are no large pieces of butter showing. The final texture should resemble a fine meal.
- Pour the water into the bowl, and stir until just combined and a dough has formed. Gather it together with your hands and press it into a ball. However, do NOT overwork the dough. Wrap it in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
- Now, make the beef filling and then see 'How to Assemble and Bake the Patties.'
- Place a large saute pan over medium heat. Once hot, add in all of the ingredients EXCEPT for the green onions, panko bread crumbs, and butter. Stir well and bring up to a rolling simmer.
- Once the meat mixture is simmering, turn the heat down slightly, so it's at a medium/medium-low heat. Continue simmering this for 10 minutes, stirring occasionally.
- Now, add in the green onions and stir well. Then, gradually add the panko bread crumbs in, about two tablespoons at a time, stirring the entire time. This step should only take about one minute.
- After all of the panko has been stirred in, add in the vegan butter and stir until well combined. Remove the pan from the heat and allow the filling to cool down completely before assembling the patties.
How to Assemble and Bake the Patties
- Preheat the oven to 350 degrees Fahrenheit. Line two large sheet pans with parchment paper.
- Lightly flour your countertop. Divide the dough into six equal portions. Work with one piece of dough at a time. Wrap the other balls in plastic wrap and keep them in the refrigerator.
- Roll the piece of dough into a 6-inch circle, flouring underneath and the top as needed to prevent it from sticking to the countertop.
- Place 6 tbsp of the filling on the bottom half of the dough, leaving the outer half-inch untouched. Next, take the top of the dough and fold it over the filling to create a half-moon shape and pinch the edges together. Then, using a fork, press the edges of the dough together to seal it shut completely. You may need to dip your fork in flour if it sticks to the dough. Poke the top of the patties three times with a fork to allow steam to escape while they are baking.
- Using a bench scraper, gently lift the beef patty and place it on a prepared baking sheet. You can fit 3 to 4 patties on one sheet pan. Then, put the pan on the middle oven rack and bake them for 25 minutes, rotating the pan halfway through. Hold the other pan of prepared patties in the refrigerator while the first pan is baking.