Jamaican Callaloo Patty Recipe

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

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34 Comments

  1. 5 stars
    Made this and it was absolutely delicious!!!! I am just transitioning to become a vegan and the only non vegan product I used was butter. I am going to try various fillings.

    1. Jody, I’m so happy you enjoyed them. Thank you for your feedback, Congrats on the journey!

  2. 5 stars
    Modifications used for crust: 2 cups of regular all purpose instead of gluten free, 1/2 cup of oat flour instead of almond flour, omitted flaxseed, and used 1 cup of unsweetened almond milk instead of water.

  3. Can you just use all purpose gluten free flour instead of adding in almond flour? I have a nut allergy! If not, what would be a stronger substitue for it?

  4. 5 stars
    I made this today along with the callaloo recipe which I added green lentils. It was a HIT to say the least with family. My 19 mo old LUUVVEED it. I ran into a snag because I used regular all purpose flour instead of gluten free. I called Mishelle and she walked me through the steps to get the dough just right. She was absolutely amazing and such a joy to talk too. This recipe will be a staple in our household from now on 😀🌹

    1. Marie, I’m so happy you and your baby enjoyed it, I love your adjustments and it was so nice talking to you. Thank you for leaving your feedback.

  5. Hi! I’m planning on doing your lentil patties today, but see that you said your crust is better for this recipe. I’m assuming that you have any extra starch since you used a different flour. Is there any reason why you used water here as opposed to milk? I’m planning on doubling your recipe, but using 2 cups of oat flour with 2 cups of all purpose flour. Will I need extra starch if I do this? Also, if I don’t have flaxseed, what can I use to substitute? I am not gluten free or vegan btw. Thank you!

    1. Trina, if you are not gluten-free then the regular flour plus the oat flour is perfect, you won’t need the flaxseed. I use it as a binder and egg replacer in my recipe. Regular flour has enough gluten (glue) to hold the dough and make it stretchy. You can use liquid of choice, my recipes are all plant-based and gluten-free that’s why I didn’t use regular milk. If your dough is too dry add extra liquid, if it is too soft, add extra flour. If you have any questions, please drop me a comment, I will answer, enjoy!

  6. 5 stars
    Oh my gosh. This was the best. I put garbanzo beans inside instead of callaloo. The favor was worth the effort.

    1. I’m so happy you enjoyed it Amanda and it turned out great with garbanzo beans. Thank you for your feedback.

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