Let’s bring the heat with a Plant-Based Jamaican “Beef” Patty recipe that delivers all the flaky crust, bold spices, and savory filling—without the beef. These patties are perfect on their own or tucked inside a warm vegan Coco Bread.

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🌶️ Vegan Jamaican “Beef” Patties

Total Time: 1 hr 30 min | Prep: 45 min | Bake: 25–30 min | Makes: 8 patties

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I grew up in Brooklyn, N.Y., not far from a huge and vibrant Carribean cummunity. One thing I miss most since moving out West is the delicious Jamaican dishes I came to love. My absolute fav had to be the "Beef  Patty". These golden hand pies are a Jamaican street food staple. We’re keeping that flaky, turmeric-tinted crust and spicy, savory filling—just using plant-based swaps that still hit just right. Pair with coco bread for the ultimate island-style lunch or snack.

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🛒 Crust Ingredients

• 2½ cups all-purpose flour

• 1 tsp turmeric powder (for that golden color)

• ½ tsp sea salt

• 1 tsp sugar

• ¾ cup cold vegan butter (or refined coconut oil), cubed

• 6–8 tbsp ice water

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🛒 Filling Ingredients

• 2 tbsp oil (avocado, olive, or coconut)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 scallion, chopped

• 1 hot pepper (Scotch bonnet or habanero), deseeded and minced (optional but 🔥)

• 1½ cups plant-based ground “meat” (like Beyond, Gardein, or lentil)

• 2 tbsp tomato paste

• 1 tsp allspice

• ½ tsp smoked paprika

• 1 tsp thyme

• 1 tbsp soy sauce or coconut aminos

• Salt & black pepper to taste

• ¼ cup water or veggie broth

• 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

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👩🏽‍🍳 Instructions

✨ Make the Crust:

1. In a bowl, mix flour, turmeric, sugar, and salt.

2. Add cold vegan butter and use a pastry cutter or fingers to mix until crumbly (like wet sand).

3. Slowly add ice water, 1 tbsp at a time, just until dough holds together.

4. Form into a disk, wrap in plastic or a towel, and chill in the fridge for 30 minutes.

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🔥 Make the Filling:

1. In a skillet, heat oil over medium. Sauté onion, garlic, scallion, and hot pepper until soft.

2. Add vegan ground meat, breaking it up as it cooks (5–7 mins).

3. Stir in tomato paste, spices, thyme, soy sauce, and water/broth. Simmer 5 minutes.

4. Stir in cornstarch slurry to thicken. Remove from heat and let cool.

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🥟 Assemble + Bake:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll out dough to about ⅛" thickness. Cut out 6–7” circles.

3. Spoon 2–3 tbsp filling into the center of each. Fold over into a half-moon shape.

4. Seal edges with a fork. Place on baking sheet and brush tops with plant milk or oil.

5. Bake for 25–30 minutes, or until golden brown and crisp.

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🧠 Mom Tips

• 🧊 Freeze before baking! Just pop ‘em frozen into a 375°F oven for about 35–40 min when ready.

• 🌿 Don’t do faux meats? Try a lentil-walnut-mushroom combo for a whole food take.

• 🔥 Add more Scotch bonnet if you're spicy like that—but always taste first!

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🥣 Why I Love It

Jamaican patties were always that "corner store after school" treat growing up—but now I get to make them fresh at home, vegan-style, and feed them to my babies with ingredients I trust. They freeze well, travel well, and taste like a flavor bomb in a flaky pocket. Wepa, but make it island-style.

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