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Jamaican Patties

2 spoon difficulty rating

50-60 minutes

Serves: 4

Jamaican Patties

Try these lovely Jamaican style patties made by Shane Jordan from Bristol.




  • 3 ⅓ cups of gram flour (chickpea flour)   
  • ½ tbsp curry powder
  • ½ tbsp paprika 
  • ½ tbsp turmeric 
  • ¼ cup soya margarine OR 2 tbsp vegan marg + 2 tbsp softened coconut oil

Vegetable filling

  • 2 tbsp vegetable oil
  • ½ tbsp curry powder 
  • ½ tbsp paprika 
  • ½ tsp of turmeric 
  • 1 cup of mixed vegetables (frozen), or fresh vegetables chopped into little square pieces - the vegetables could also include cooked beans or lentils
  • 1 large onion, finely chopped 
  • 2 tsp of Tabasco or other hot pepper sauce 

A little soya or other plant milk to glaze



 Preheat oven to 180°C/350°F/Gas Mark 4.

1. Mix the chickpea flour, curry powder, paprika and turmeric into a large bowl.  

2. Rub in the marg/coconut oil with the flour mixture until it resembles bread crumbs.

3. Gradually mix in a tablespoon of water at a time, until the mixture forms a stiff dough. Form it into a circle and roll out on a floured surface to form a thin sheet of pastry.

4. Cut out 20cm/8 inch circles in the pastry using a cup or plate.

5. For the vegetable filling, heat the oil in a pan and add the spices, followed by the onion, mixed veg and Tabasco sauce. Fry until veg is soft.

6. Put a tablespoon of the vegetable filling in the centre of half of the pastry circles, then brush the edge around the filling with soya milk, before placing a second circle of pastry on the top of each.

7. Secure the top and bottom of the pattie together by brushing with a little soya milk then pressing your fingers all around the sides (use wet fingers). Brush the tops of the patties with the milk. 

8. Bake on a lightly greased baking sheet for 30-40 minutes.

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