Vegan Jamaican Patties

These vegan Jamaican patties have all the big, bold flavour of the traditional version, with a few simple plant-based swaps. Inside a flaky, buttery crust is a tender vegan beef filling with lots of spice!

Jamaican patties, or Jamaican beef patties, are a popular food in Jamaica that evolved from the Cornish pasties brought over by the English in the 19th century. They’re handheld pastries filled with seasoned meat (usually beef)—the outside is golden, flaky, and buttery, while the inside is spicy and deeply savoury. Reimagining this traditional recipe was a bit of a challenge, but when I finally nailed it, I have to admit, I did a happy dance. And I can’t wait for you to try it!

• 4 cups all-purpose flour, 500 grams (for gluten-free flour, use 592 grams of Bob’s Red Mill 1-to-1 Gluten-Free Flour with xanthan gum in it. You also want to mix 2 Bob’s Red Mill egg replacers for the crust), plus more flour for the laminating process
• 1 teaspoon sea salt, 6 grams
• 2 tablespoons cane sugar, 26 grams
• 3 teaspoons ground turmeric, 3 grams
• 6 tablespoons vegan butter, 84 grams, cold and cubed
• 12 tablespoons vegan butter, 168 grams, frozen and shredded
• Ice-cold water, about ¾ cup to 1 cup

• 5 garlic cloves, minced
• ½ teaspoon sea salt, 3 grams
• ½ teaspoon ground black pepper, 1 gram
• 4 scallion stalks, ½ cup, diced
• ½ large onion, 1 cup, diced
• 1-2 Scotch bonnet peppers, deseeded (or leave seeds for extra spice)
• 1 ½ teaspoons ground or crushed pimento, or allspice, 3 grams
• 2 teaspoons fresh ginger, minced
• 1 tablespoon fresh thyme, 3 grams
• 2 teaspoons garlic powder, 4 grams
• 2 teaspoons oil, 10 milliliters
• 4 Beyond Meat burgers, 1 pound vegan ground beef, 450 grams
• 2 teaspoons soy sauce, plus more to taste, 10 milliliters
• 2 tablespoons browning, 30 milliliters

• 1 cup low-sodium vegetable stock, 240 milliliters + ¼ cup if needed for the filling
• 2 slices of bread, about 60 grams, crusts removed