These delicious Vegan Jamaican Patties are a great way to use leftover Tofu meatballs or Lentil Meatballs! This recipe is quite easy to prepare and is sure to please the whole family. 

It isn’t easy to pinpoint the real best part of Thanksgiving. Is it the Tofu Turkey? Vegan Baked Candied Yams?  Vegan Sweet Potato Pie? 

On Thanksgiving, our eyes are often bigger than our stomachs! We eat a lot less than we expect, but we love making lots of food for Thanksgiving! And believe me, there is always plenty of leftover food after such a feast. See 11 Ways To Reduce Food Waste This Thanksgiving.

Jamaican patties on cooling rack

You can eat the same meal for a few days after Thanksgiving! But not everyone likes leftovers. So, with Thanksgiving leftovers, it’s important to change things up. And, the secret is to recreate them as something new and delectable. You may make a soup with potatoes. And if all else fails, you can always stuff it all between the slices of bread and munch down.  There is absolutely no guilt in that… at all.

But I suggest trying these Vegan Jamaican Patties using leftover meatballs this year. The goodness of holiday leftovers is encased in the crisp crust and baked until golden brown and delicious.

Guys. They’re amazingly delicious!!

These Vegan Jamaican Patties are the impeccable recipe if you’ve lots of Thanksgiving vegan meatball leftovers and want to spice them up. The best part is that they’re quite simple to prepare. Don’t be intimidated by the pastry dough; it’s quite simple to make with this recipe and comes together in less than 10 minutes.

Why You Will Love This Recipe?

Best use of leftovers: This is a delightful way to utilize Thanksgiving leftovers.

Easy and quick: These leftover thanksgiving hand pies are quite simple and easy to prepare. With just a little preparation and a quick bake, you’ll have the tastiest leftovers hand pies ever.

Appearance: These Vegan Jamaican Patties appear inconspicuous until you bite into one and realize how much goodness is packed inside.

Taste: Each bite is filled with the great flavor of Thanksgiving. What could be more desirable?

Texture: The crust is crispy and buttery, with a hearty and delicious filling inside. It’s the perfect texture combination.

Highly Customizable: The filling for hand pies is highly customizable. You can change it according to your taste, preferences, or availability (Scroll down to the Substitutions section for some ideas).

Time-saving: You don’t even need to reheat your leftovers before making your Vegan Jamaican Patties. Add the filling straight from the refrigerator to these pies. Bam.

Ease: They are suitable for eating with your hands.

Kids friendly: These are appealing to the kids

ingredients for Jamaican vegan patties

How To Make Vegan Jamaican Patties?

To make these Leftover Thanksgiving Hand Pies, you’ll the following ingredients and steps to follow:

Ingredients

For The Crust

  • 4 cups oat flour – make your own Oat Flour
  • 1/2 cup tapioca flour
  • 1/2 cup potato starch
  • 2 tablespoons ground flax seeds
  • 1 tablespoons baking powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 tablespoon xanthan gum
  • 1 cup Vegan Butter, cubed
  • 1 cup almond Milk

Directions

  1. Preheat the oven to 375°F. Line the baking sheet with parchment paper and set it aside.
  2. Place oat flour, tapioca starch, potato starch, ground flaxseeds, baking powder, curry powder, salt, and xanthan gum in a large bowl and mix.
  3. Cut in non-dairy butter until the mixture looks like breadcrumbs. Add almond milk and mix until the dough comes together into a ball. You might need more or less almond milk so add 1 tablespoon at a time!

Jamaican patty dough

  1. Roll out the dough between two parchment papers.
  2. Remove the top parchment paper and use a mason jar lid or 4-inch biscuit cutter to cut out the dough into round circles.
  3. Place 2 teaspoons of the tofu meatball filling in the center of each round.

dough rolling out between 2 sheets of parchment paper

  1. Fold over the crust over the filling halfway to make a half-circle.

cutting out the dough

  1. Crimp the edges with your fingers to seal and then crimp the edges with the back of a fork.

Jamaican patties crimping edges

  1. Transfer to the baking sheet. Repeat with remaining dough. Bake for 30 minutes or until golden brown.
  2. Allow to cool them slightly before eating. Enjoy!

baked vegan jamaican patties on baking tray

Easy Substitutions

I have also used lentil meatball filling in this recipe. However, get creative and fill these Vegan Jamaican Patties with whatever you have on hand! You can substitute any leftover steamed vegetables, cranberry sauce, or other stuffing.

Recipe Notes

  • It’s not necessary to reheat Thanksgiving leftover meatballs before filling the hand pies. It will warm up when you bake your hand pies.
  • If you like, you can add 1 or 2 teaspoons of your favorite fresh chopped herbs to the stuffing mixture for flavor Variation!
  • It’s better to put the dough in the refrigerator for at least 30 minutes before using it. Because the cold dough is easier to handle. You can store it in the refrigerator for up to two days or freeze it for future use.
  • Roll, fill and crimp the Vegan Jamaican Patties quickly. When the dough becomes warm, it becomes difficult to work with. If it gets warm, just put it in the refrigerator for a few minutes to cool and bring it back to continue.
  • Making your own pie crust from scratch is always a great choice. BUT, if you’re short on times, you can go for premade Frozen Pie Crust, or Puff Pastry. It is a perfectly fantastic option that saves your time.

As you’ve seen, this is an incredibly simple way to transform Thanksgiving leftovers into something you’ll enjoy eating! These leftover Vegan Jamaican Patties, of course, are so delicious that they end up soon! They’re that good! 

If you like and enjoy this recipe, don’t forget to share your feedback in the comment section below!

Other Jamaican Vegan Patty Recipes To Try

  1. Jamaican Lentil Patties
  2. Jamaican Ackee Patty
  3. Callaloo Patty
  4. Vegan Pineapple Tart

vegan Jamaican patties in red and white casserole pan on a cooling rack

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Vegan Jamaican Patties on a silver trey

Vegan Jamaican Patties

These delicious Vegan Jamaican Patties are a great way to use leftover Tofu meatballs or Lentil Meatballs! This recipe is quite easy to prepare and is sure to please the whole family. 
5 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Jamaican
Keyword: Vegan Jamaican Patties
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 486kcal

Ingredients

  • 6 leftover tofu meatballs without the sauce Click on the link

For The Crust

  • 4 cups oat flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 2 tablespoons ground flaxseeds
  • 1 tablespoon baking powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 cup Vegan Butter
  • 1 cup almond milk

Instructions

  • Preheat the oven to 375°F. Line the baking sheet with parchment paper and set it aside.
  • Place oat flour, tapioca starch, potato starch, ground flaxseeds, baking powder, curry powder, salt, and xanthan gum in a large bowl and mix.
  • Cut in non-dairy butter until the mixture looks like breadcrumbs. Add almond milk and mix until the dough comes together into a ball. You might need more or less almond milk so add 1 tablespoon at a time!
  • Roll out the dough between two parchment papers.
  • Place 2 teaspoons of the tofu meatball filling in the center of each round.
  • Fold over the crust over the filling halfway to make a half-circle.
  • Crimp the edges with your fingers to seal and then crimp the edges with the back of a fork
  • Transfer to the baking sheet. Repeat with remaining dough. Bake for 30 minutes or until golden brown.
  • Allow to cool them slightly before eating. Enjoy!

Nutrition

Calories: 486kcal | Carbohydrates: 56g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 712mg | Potassium: 353mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1081IU | Vitamin C: 0.4mg | Calcium: 171mg | Iron: 3mg