Jamaican Patties would be considered the Jamaican fast food. In this version, I used lentils instead of ground meat and placed in a gluten-free and vegan crust. The taste is right on and very flavorful. I added curry powder to the crust for that signature golden color.
Note updated Nov. 15, 2017 : I have worked long on hard on this recipe, originally I wanted to use only ingredients that can be found worldwide but this is the best version so far with a gluten-free crust from scratch that comes together, just last night I had a close friend who is also Jamaican try it and she was blown away by the results and wanted the recipe. I used Earth Balance Vegan Buttery Spread that gave the dough a buttery flavor.
By all means, use your favorite crust with this recipe, the filling is the best vegan filling you will ever find!!! I have also seen amazing photos and reviews of this recipe using regular all-purpose flour in Facebook Groups and on Pinterest.
Don’t expect this gluten-free crust to be super flaky like traditional all-purpose flour crust, gluten-free dough lacks gluten, the elasticity that makes dough stretchy. So scientifically speaking it is impossible to be as flaky.
Check out more about the history of Jamaican patties here
How To Make Jamaican Patties With Lentils
I have been meaning to do a step-by-step recipe on how I make my vegan and gluten-free version of my Jamaican Lentil Patties. Working with gluten-free dough is pretty tricky because you are working with a dough that has less elasticity than regular wheat flour dough.
Making gluten-free dough is not the same as using regular flour, but it can be pretty close! I don’t add xanthan gum to my dough but you can add 1 teaspoon to the recipe.
I roll the dough in a circle in between parchment papers, then I added the seasoned lentils Fold the dough in half over the lentil filling with the parchment paper.
It is so much easier to work with the dough when it is placed between sheets of parchment paper and rolled using a rolling pin. Remove the top sheet, add the filling and fold the bottom sheet over, as shown above, Seal edges and crimp with a fork as shown below.
I love to use ground flax-seeds as the egg substitute and oat flour as gluten-free flour. You can substitute with brown rice flour, sorghum or millet flour. I also added tapioca starch and potato starch as a binder. Obviously, these patties are not the same as traditional beef patties but they are the best and most flavorful you will find that are gluten-free and vegan.
I know I’m repeating myself, if you aren’t on a gluten-free diet, just substitute the crust with your favorite crust, puff pastry or even pie crust. If you don’t have potato starch, you can blend the liquid in the recipe with potato. The filling is so flavorful it is truly worth it.
If you are on a gluten-free and vegan diet, I know you can relate to me because there are so many of your favorite recipes that you have to give up due to agonizing reactions to gluten. So I’m excited to experiment with recipes that you can still enjoy. For the people who have reactions to even gluten-free oat, use a combination of brown rice flour, sorghum flour, tapioca starch, potato starch as a substitute.
Updated: February 2019: I have since experimented and found this crust in my Jamaican Callaloo Patties to be flakier and more like traditional Jamaican patty crust, however, it has a higher fat content so it is not for anyone who is on any dietary restrictions.
I have lots of fun “vegan-izing” traditional Jamaican dishes, you can check out some of my favorites:
- Jamaican Stewed Peas With Dumplings
- Jamaican Spicy Potato Curry
- Jamaican Lentil Patties
- Jamaican Pumpkin Soup (Pureed)
- Jamaican Banana Fritters
- Jamaican Sweet Potato Pudding
- Jamaican Gungo Peas Soup
- Jamaican Vegan Rundown Recipe
- Jamaican Cornmeal Porridge Bowl
- Vegan Ackee
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- Energy: 422 kcal / 1764 kJ
- Fat: 16 g
- Protein: 13 g
- Carbs: 58 g
- Preparation: 45 min
- Cooking: 1 h 1 min
- Ready in: 1 h 46 min
- For: 8 Patties
For The Filling
- 1 tablespoon coconut oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 spring onion
- 1/2 teaspoon dried thyme
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon ground paprika
- Pinch allspice
- 1/2 cup brown lentils
- 2 cups vegetable broth, or water
- 1 tablespoon Bragg liquid aminos, or Tamari sauce or coconut aminos
- 1/4 teaspoon Cayenne pepper, (optional)
- Salt to taste
For The Crust
- 2 cups oat flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1 tablespoon ground flax seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons curry powder
- 1/2 cup almond milk
- 1/2 cup Vegan Butter, (I used Earth Balance)
- Heat oil in a medium saucepan over medium-high heat. Add onion, spring onion, and garlic and saute stirring constantly until onion is soft. About 3 minutes.
- Add thyme, turmeric, paprika, cumin, allspice, lentil and stir to coat.
- Add water or broth and bring to boil. Cover saucepan and reduce heat to simmer for 30 minutes until most of the liquid has evaporated and lentils are tender.
- Stir in liquid aminos, cayenne pepper and salt to taste. Remove from heat and allow to cool while preparing the crust.
- Preheat oven 400°F. Line baking sheet with parchment paper and set aside.
- In a large bowl, combine oat flour. flax seed meal, tapioca starch, potato starch, baking powder, sea salt, and curry powder
- Stir in vegan butter until the dough resembles crumbs. Stir in almond milk and use hand to form a dough ball.
- Further divide ball into 8 smaller balls. Roll out each ball in between 2 parchment paper sheets using a rolling pin, about a 4-inch circle.
- Remove top layer sheet, add 1 tablespoon of lentil filling on one half of circle, making sure to leave edges clear. Fold over the other half, by folding parchment paper and seal crimping edges with a fork.
- Transfer to baking sheet. Repeat with remaining dough. Bake for 20-25 minutes or until golden brown.
I love this recipe.
These look fabulous! I’m GF but not vegan, but I eat vegan a lot as I am intolerant to dairy, so I was very excited to find these. Just one question though – could you substitute for a different lentil (e.g. green)? Or is it important to use brown? I know they have different cooking times.. Thanks :-)
TJ, green, black, and brown work perfect. Only the red ones might need less water and will cook faster.
These look yummy but I cannot have flax, can you suggest an alternative? Ground Chia? Thanks!
Thank you Alicia, yes chia seeds is a great alternative.
This recipe is delightful! I have the patties in the oven and cannot wait to have dinner.
While I wait, I’m noshing on the lentils which are full of flavor!
Diana, thank you for your feedback. I’m so happy you enjoyed it.
I cannot confirm my subscription, why????
Lucrecia, I just checked and you are a subscriber. Thank you Dear.
These were delicious! The lentil filling was spot on. I adapted the dough slightly, using AP flour, water instead of almond milk and making 16 small patties- each with a tbsp of filling- it was the perfect amount.
Sandy I’m so happy that the all-purpose flour worked out and you enjoyed them. Thank you very much for sharing your feedback with us.
I made these but something was off with the dough. Did you use cold or melted butter?
Holly, yes I used cold butter, I’m not sure why yours were off.
These look so tasty and simple.
Thank you Dear.
Made these for my weekly meal prepping meals, I doubled the recipe to feed 4 adults over the course of 5 days. I was able to get 20 hand-pies from it. They tasted amazing! So happy to have found your page, I look forward to making more of your recipes and to making this one again and again!
These are amazing <3 Is it possible to keep for later like freezing?
Thank you Stormy, absolutely, they freeze well.