After having success with my Jamaican lentil patties, I kept experimenting to make a more flaky dough, and finally, I nailed it. This amazing Jamaican Callaloo Patty Recipe patty crust was the result of a mistake I thought I made. The dough was too wet for my liking. So not wanting to throw out the dough, I put it in the refrigerator to figure out what to do with it later. 

I then went back to the drawing board to make another crust which failed. At this point, I decided to move on to another recipe but I just kept going back to the first dough in my mind.

So thirty minutes after it was resting in the refrigerator,  I made up my mind to use the dough and see the outcome. When I uncovered the dough, it was the perfect texture I was looking for. 

The patty dough rolled out easily, it didn’t fall apart and it turned out to be my best crust creation this far. I’m so tickled and thankful for the mistake. 

Patty showing green callaloo filling with golden yellow crust

What Is Jamaican Callaloo?

Callaloo, a staple dish in Jamaica, is a dark leafy green of the genus Amaranthus Viridis, distinct from other greens called callaloo across the Caribbean. For instance, it’s important to note that in other parts of the Caribbean, leaves from taro, dasheen, and yautia are also referred to as callaloo.

Serving a similar culinary role to collard greens or spinach in Jamaican cuisine, the leaves are washed, peeled to remove the outer membranes of the stems, and then steamed with seasonings until tender. Traditionally, they are sometimes cooked with salted mackerel or saltfish (codfish).

Step by Step collage of making Jamaican callaloo patties, from ingredients in a bowl, butter added, filling added to folding dough and crimping with fork. Then finished patty broken in half showing filling.

How To Make Jamaican Callaloo Patties

To make the callaloo patties, first, make a batch of Jamaican callaloo and set it aside to cool completely. This can be prepared ahead of time. 

Prepare the crust by combining Gluten-Free All-Purpose Flour (Krusteaz brand), almond flour, ground flaxseeds, curry powder, baking powder, and salt in a large bowl; mix well.

Cut in vegan butter (Earth Balance brand) with a pastry cutter or fingers until the mixture resembles bread crumbs. Add cold water and mix to form a dough ball; it will be wetter than usual, but don’t worry.

Cover bowl and transfer to the refrigerator for 30 minutes.

Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.

Remove bowl from the refrigerator, divide the dough into eight or nine pieces. Using an extra sheet of parchment paper roll out each piece of dough into a 4-inch circle, about 1/8-inch thick. Add about 1 heaping tablespoon or more of cooked callaloo in the center of the dough. 

Fold half the dough over the filling to make a half-moon shape, then press the edges, the edges should easily stick together. Using the tines of a fork, press the edges to seal. Repeat until all the dough balls are filled.

Transfer patties onto the prepared baking sheet, bake for 25- 30 minutes or until golden brown. 

Other Delicious Jamaican Recipes To Try

Jamaican Callaloo Patty Recipe

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Patty showing green callaloo filling with golden yellow crust

Jamaican Callaloo Patty Recipe

Tender and flaky Jamaican callaloo patty recipe that is full of flavor. Seasoned callaloo greens with onion, garlic, tomato, scallion, thyme, Scotch bonnet pepper in a flaky gluten-free, vegan homemade crust is the perfect snack or side dish. 
4.91 from 11 votes
Print Pin Rate
Course: Appetizer
Cuisine: Jamaican
Keyword: Jamaican callaloo patty
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 320kcal

Equipment

Ingredients

Patty Filling

  • 4 cups callaloo chopped and tightly packed
  • 1 tablespoon olive oil or coconut oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 green onions chopped
  • 2 sprigs thyme
  • 1 medium tomato chopped
  • Salt to taste
  • 1 Scotch Bonnet pepper whole or 1/4 teaspoon cayenne pepper
  • 2 tablespoons water

To Make The Crust

Instructions

To Make The Filling

  • Peel the outer membrane of each stalk of the callaloo and remove the old outer leaves. Place callaloo in a bowl and cover it with cold water. Place 1/2 tsp salt and set aside while preparing the remaining vegetables. Discard water, then rinse with water and drain. Chop callaloo
  • Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, and saute until onion is translucent. Add callaloo and water, and allow to simmer on low heat for 5-10 minutes or until tender.
    Could you remove from heat and allow to cool?

To Prepare The Crust

  • Prepare the crust, combine Gluten-Free All-Purpose Flour (I used Krusteaz brand) in a bowl, add almond flour, ground flaxseeds, curry powder, baking powder, salt in a large bowl and mix well.
  • Cut in vegan butter (I used Earth Balance brand) in the flour, using a pastry cutter or your fingers until the dough is crumbly and looks like bread crumbs. Add cold water and mix to form a dough ball, the dough will be much wetter than you are used to but don’t be alarm. Cover bowl and transfer to refrigerator for 30 minutes.
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
  • Remove the bowl from the refrigerator. Divide the dough into eight or nine pieces. Using an extra sheet of parchment paper, roll out each piece of dough into a 4-inch circle about 1/8-inch thick. Add 1 heaping tablespoon or more of cooked callaloo in the center of the dough.
  • Fold half the dough over the filling to make a half-moon shape, then press the edges; the edges should easily stick together. Using the tines of a fork, press the edges to seal. I’d like you to please repeat until all the dough balls are filled.
  • Transfer patties onto the prepared baking sheet, bake for 25- 30 minutes or until golden brown.

Nutrition

Calories: 320kcal | Carbohydrates: 28g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 352mg | Potassium: 206mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2440IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 2mg