Jamaican Callaloo Patty Recipe

Patty showing green callaloo filling with golden yellow crust

Jamaican Callaloo Patty Recipe

Tender and flaky Jamaican callaloo patty recipe that is full of flavor. Seasoned callaloo greens with onion, garlic, tomato, scallion, thyme, Scotch bonnet pepper in a flaky gluten-free, vegan homemade crust is the perfect snack or side dish.

4.91 from 11 votes

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Course: Appetizer

Cuisine: Jamaican

Keyword: Jamaican callaloo patty

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 320kcal

Equipment

1 Baking Sheet

Ingredients

Patty Filling

4 cups callaloo chopped and tightly packed
1 tablespoon olive oil or coconut oil
1 small onion chopped
2 cloves garlic minced
2 green onions chopped
2 sprigs thyme
1 medium tomato chopped
Salt to taste
1 Scotch Bonnet pepper whole or 1/4 teaspoon cayenne pepper
2 tablespoons water

To Make The Crust

2 cups all-purpose gluten-free flour
1/2 cup almond flour
1/4 cup ground flaxseeds (preferably 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 Filling

Peel the outer membrane of each stalk of the callaloo and remove the old outer leaves. Place callaloo in a bowl and cover it with cold water. Place 1/2 tsp salt and set aside while preparing the remaining vegetables. Discard water, then rinse with water and drain. Chop callaloo
Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, and saute until onion is translucent. Add callaloo and water, and allow to simmer on low heat for 5-10 minutes or until tender.
Could you remove from heat and allow to cool?

To Prepare The Crust

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 to 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.
Remove the 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 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. I'd like you to please 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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