Jamaican Vegetable Patties
Brighten up your mealtime with these vibrant and savory Jamaican Vegetable Patties! Featuring a buttery, golden turmeric-infused pastry wrapped around a warmly spiced medley of tender carrots, peas, potatoes, and aromatic seasonings like curry powder, thyme, and paprika, these flaky hand pies are a celebration of Caribbean flavors. Perfectly crisp on the outside and packed with nutritious veggies inside, these patties are ideal for snacking, meal prepping, or even as a stunning appetizer. With an easy homemade dough and a filling that comes together in one skillet, this vegetarian recipe delivers maximum flavor with minimal effort. Serve them warm straight out of the oven or pair them with a zesty dipping sauce for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 115 grams Cold unsalted butter, cubed
- 60 milliliters Ice water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 80 grams Frozen peas
- 1 medium Potato, small dice (pre-cooked)
- 2 stalks Scallions, chopped
- 1 tablespoon Curry powder
- 1 teaspoon Paprika
- 1 teaspoon Thyme leaves
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 milliliters Water
- 1 large Egg, beaten (for egg wash)
Instructions
In a large bowl, mix together flour, turmeric powder, and salt.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your hands to mix until the consistency resembles coarse breadcrumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, heat olive oil in a skillet over medium heat.
Add the diced onion and sauté until soft and translucent, about 3 minutes.
Stir in the minced garlic and sauté for another 1 minute.
Add the diced carrot, peas, pre-cooked potato, and chopped scallions. Stir well.
Season the vegetable mixture with curry powder, paprika, thyme, cayenne pepper (if using), salt, and black pepper.
Pour in the water and cook the mixture for 5-7 minutes, stirring occasionally, until the vegetables are tender and the mixture is cohesive. Remove from heat and let it cool completely.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/8-inch (3mm) thickness.
Cut the dough into 6-inch circles. Re-roll scraps if needed.
Spoon 2 tablespoons of the vegetable filling onto one half of each circle, leaving a small border around the edge.
Fold the other half of the dough over the filling to form a semi-circle. Press the edges together and crimp with a fork to seal.
Place the patties on the prepared baking sheet and brush the tops with beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and flaky.
Allow the patties to cool slightly before serving, and enjoy!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 6911 mg | 300% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 14.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 226 mg | 17% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
