How do I make Jamaican veggie patties healthier?

Use less oil in the filling and opt for whole wheat flour in the crust. Baking instead of frying also reduces fat.

Can I freeze these patties?

Yes! Freeze them after assembly. Bake straight from frozen at 350°F for 40–45 minutes.

They can be, depending on the amount of cayenne and red pepper flakes. Adjust to taste.

A simple mango chutney or hot sauce complements the spices beautifully.

Yes. Substitute with vegan butter or a mix of olive oil and shortening.

Irresistible Jamaican vegetable patties filled with spiced carrots, peas, corn, and cabbage, wrapped in a flaky turmeric-infused crust.

Scale

Heat coconut oil in a pan over medium-low heat. Add onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and salt. Sauté for 8–10 minutes.
Add garlic and cook for 2 more minutes.
Stir in coconut milk, carrots, and potatoes. Cover and simmer on low for 10–12 minutes until tender.
Stir in peas, corn, cabbage, thyme, and lemon juice. Cook for 3 minutes. Season with white pepper and more salt if needed.
In a bowl, mix flours, turmeric, and salt. Rub in coconut oil until sandy.
Add vinegar and ice water slowly, mixing until dough comes together. Do not overwork. Wrap and chill for 1 hour.
Preheat oven to 350°F (175°C).
Roll out dough to 1/8-inch thickness. Cut six 6-inch circles.
Place 2 tbsp filling on one side of each circle. Fold and press to seal. Crimp edges with a fork.
Optional: Brush with egg wash for a golden crust.
Bake for 35 minutes until golden brown. Serve warm.

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