This Jamaican patty recipe is a must-try! ackee is a fruit grown in Jamaica, it is actually our national dish paired with saltfish. I have been eating this fruit all my life and I’m happy to be preparing it in many versatile ways, try my Vegan Ackee, Vegan Ackee Quiche, and, Vegan Ackee And Butter Beans

Jamaican Ackee Pizza

Jamaican ackee patty, two patties on a cutting board with grey background

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Jamaican Ackee Patty Recipe

I’m so happy to have my nephew Kenneil helping me to make these patties, he inspired me to make them today and with his help, we were able to make them fast. He prepared the filling while I worked on the crust. See What Is Ackee? and Ackee Benefits.

For the filling prepare my Vegan Ackee recipe and set it aside, the ackee is seasoned with onion, garlic, and thyme, Ackee can be purchased in most Walmart and major chain supermarkets throughout the country in the International aisle or on Amazon.

The crust is gluten-free and vegan, which means there is no regular butter or milk, but I’m happy with the results that I got from using Earth Balance Buttery Spread as a butter substitute. The crust turned out with a tender flake. My family members said they turned out great.

I first ate vegan ackee patty over 16 years ago at Ital Shack in Brooklyn New York (since been closed), which sold the best vegan patties ever. I’m so happy to say that my Jamaican ackee patty rivals theirs, now you get to enjoy their amazing taste. Eat them alone as a snack or make smaller ones and serve them as appetizers or side dishes. 

Step by step photos of how to make Jamaican ackee patty recipes

How Make Jamaican Ackee Patty?

When making ackee patties, I love to first prepare the filling and allow it to cool while I’m working on the crusts. For the filling, you can boost the flavor by adding extra seasonings like all-purpose, onion powder, and garlic powder. 

While working on the crust be mindful that gluten-free vegan dough behaves differently from regular wheat flour crusts. You will need to be gentle and patient when folding the dough over the filling. 

The best method I have found is to roll out the dough on a piece of parchment paper in a circle and add the filling to the center of the dough. Bring the parchment paper on one side of the dough until the dough is folded in half over the filling. Press the ends together, followed by using the tines of a fork.

If your dough cracks, don’t get discouraged, try to patch it together by pressing the dough together.

You can substitute cornflour instead of almond flour, the finished crust will be even lighter and smoother. (Thanks to my brother Lloyd’s experimentation). He also added a little sugar to crowd out the slightly bitter flavor of the ground flaxseeds. Happy Baking!

Prepare The Filling

  1. Heat oil in a large skillet over medium-high. Add onions and cook stirring occasionally until soft, about 3 minutes.
  2. Stir in garlic and cook for another minute. Add spring onions, and thyme and cook stirring for 1 minute.
  3. Add ackee to the skillet with salt and Scotch Bonnet pepper stirring gently to coat with seasonings.
  4. Cover skillet and reduce to simmer for 5 minutes. Remove from the heat and set aside.

Prepare The Crust

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
  2. MIx Gluten-Free All-Purpose Flour (I used Krusteaz brand) in a bowl, add almond flour, ground flaxseeds, curry powder, baking powder, and salt in a large bowl,  and mix well.
  3. 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 alarmed. Cover bowl and transfer to the refrigerator for 10 minutes
  4. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
  5. Remove the bowl from the refrigerator, and 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 ackee in the center of the dough. 
  6. 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.
  7. Transfer patties onto the prepared baking sheet, and bake for 30-40 minutes or until golden brown. 

Other Patty Recipes To Try

Other Jamaican Recipes

  1. Bammy
  2. Jamaican Festival Recipe
  3. Baked Plantains
  4. Jamaican Rundown
  5. Jamaican Steamed Cabbage
  6. Jamaican Vegan Food Recipes
Jamaican Ackee Patty

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Categories

Nutrition

(Per serving)
  • Energy: 359 kcal / 1501 kJ
  • Fat: 23.5 g
  • Protein: 6.3 g
  • Carbs: 30.2 g

Cook Time

  • Preparation: 20 min
  • Cooking: 40 min
  • Ready in: 1 h
  • For: 8 Servings

Ingredients

For The Filling

For The Crust

Instructions

For The Filling

  1. Heat oil in a large skillet over medium-high. Add onions and cook stirring occasionally until soft, about 3 minutes.
  2. Stir in garlic, and bell pepper, and cook for another minute. Add spring onions, and thyme and cook stirring for 1 minute.
  3. Add ackee to the skillet with salt and pepper stirring gently to coat with seasonings.
  4. Cover skillet and reduce to simmer for 5 minutes. Remove from the heat and set aside.

For The Crust

  1. Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
  2. MIx Gluten-Free All-Purpose Flour (I used Krusteaz brand) in a bowl, add almond flour (or corn flour), ground flaxseeds, curry powder, baking powder, salt in a large bowl and mix well.
  3. 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 an alarm. Cover bowl and transfer to the refrigerator for 10 minutes
  4. Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside
  5. 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 ackee in the center of the dough. 
  6. 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.
  7. Transfer patties onto the prepared baking sheet, bake for 30-40 minutes or until golden brown. 
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.