FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
After having success with my Jamaican lentil patties, I kept experimenting wanting to make a more flaky dough and finally, I nailed it. This amazing 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.
Other Delicious Jamaican Recipes To Try
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Cooking Time
- Preparation:
- 15 min
- Cooking:
- 15 min
- Ready in:
- 30 min
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 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 😀🌹
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.
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!
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!
I don’t care if I don’t have all the requirements but the basic design is possible for me
Okay, I hope you adjustments turn out great Debbie.
Hey Mich my carnivorous ass might like your offerings.
Debbie, lol you are too funny!
Oh my gosh. This was the best. I put garbanzo beans inside instead of callaloo. The favor was worth the effort.
I’m so happy you enjoyed it Amanda and it turned out great with garbanzo beans. Thank you for your feedback.
I haven’t had callaloo for years, thank you for sharing!
Charlene, I hope you enjoy it.
I too also made same recipe but we call it Rava dosa. I liked your all recipes.
Pranita, thank you for stopping by Rava dosa is not the same dish.