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.
What Is Jamaican Callaloo?
Callaloo is a staple dish in Jamaica, it is a dark leafy green. Jamaican callaloo is the genus Amaranthus Viridis not to be confused by other greens called callaloo throughout the Caribbean.
For instance, it is important to note that taro, dasheen, yautia leaves are also called callaloo in other parts of the Caribbean. Callaloo is the Jamaican version of collard greens or spinach.
The leaves are washed and peeled to remove the outer membranes of the stems, then they are steamed with seasonings until tender. Sometimes they are traditionally cooked salted mackerel or saltfish (codfish),
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, 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 an alarm. 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.
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Categories
- Categories: Gluten-Free, Vegan
- Course: Appetizer
- Cuisine: Jamaican
Nutrition
(Per 100g)- Energy: 130 kcal / 543 kJ
- Fat: 3.2 g
- Protein: 4 g
- Carbs: 32 g
Cook Time
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
- For: 8 Servings
Ingredients
Patty Filling
- 1 batch Jamaican Callaloo Recipe
Patty Crust
- 2 cups all purpose gluten-free flour
- 1/2 cup almond flour
- 1/4 cup ground flaxseeds, (preferable golden flaxseeds)
- 1 teaspoon curry powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup Vegan Butter
- 1 cup cold water
Instructions
- To make the callaloo patties, first, make a batch of and set it aside to cool completely. This can be prepared ahead of time.
- 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 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 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.
I am going to search all ingredients that helps me to make this wonderful recipe, thanks for posting it
I got Callaloo from my farm share and searched Pinterest for the perfect recipe to give it a try. So glad I found this recipe. The patties were absolutely delicious. You have to be careful when working with the dough but the effort is worth it. The crust was crispy and tasty. I highly recommend this recipe!
Oh wow, Gina, I’m so happy you found my recipe. Yes, gluten-free crust is different from the regular dough. I’m happy you are pleased with the results.
I used this recipe for the dough and filled it with lentils. It turned out great and I can’t wait to use it and fill it with other delicious things. Thank you!
I ❤️ Caribbean food. Sooooo glad to some of their recipes 👏🏾😍
Can I use flour or oil instead of parchment paper? It’s super late and I already started cooking.
Yes you can Samara.
I used gluten free “measure for measure” flour since I didn’t have GF all purpose, will this be ok? I did add the almond flour as recipe called for. They look ok, just haven’t had a bite yet. Thx.
Chris they should be fine, I hope you enjoy them.
I am excited to try the Callaloo patty. SHould I grin the flaxseed or use whole kernel?
Carlos, you should grind it.
Will it work if I replace the gluten free flour and almond flour with all purpose flour or does it make it less flaky? Will I still need the flax egg if I do this?
Cara, I believe it will work and be actually flakier, you won’t need the flax egg. I didn’t try it with all-purpose flour though.
I would love to see a gluten free coco bread recipe. :)
Jody, I really need to set aside some time for baking. I miss coco bread!