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May 12, 2013 / beeandtrumpet

Jamaican Veggie Patties a la Christie’s


Jamaican Veggie Patties are my favorite NYC convince food.  Little shops all over Brooklyn (and beyond) offer a variety of stuffings and flavors, they are inexpensive, and totally portable.  At Christie’s on Flatbush Avenue a week or two back, I promised my son it would be “totally easy” to make these ourselves (I say that a lot).  What we ended up with might beat the original.

I have been deeply enamored of this pasty dough recently.  When I found it, I was out of butter, but dying to make empanadas, so my innovation is subbing in coconut oil. I couldn’t be more thrilled.  For Pumpkin Emapanadas with Black Beans and Banana, the subtle coconut flavor couldn’t have been a better compliment.  And, while you still get the rich flakey crust you want from a pie, you get a much healthier fat.  Yay!  Eat more pie!

Crust and assembly:

  • 1 cup water, boiling
  • 1 cup coconut oil
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1cup red whole wheat flour
  • 1 tsp baking powder
  • 1 tsp salt
  1. In a small mixing bowl combine the coconut oil and boiling water. Whisk dry ingredients together in a separate larger bowl. When the fat is throughly melted, pour the wet mixture over the dry and beat with a rubber spatula until; well blended. Cover, and refrigerate at least 4 hours, or overnight.
  2. Heat oven to 375º F with one rack in the top third and one rack in the bottom third of the oven.
  3. Turn refrigerated dough out onto a heavily floured pastry board (or counter top). Some of the fat will have separated, knead the dough several times ton integrate any large gobs. You will need a fair amount of dusting flour to get through the rolling process.
  4. Divide the dough into 8 equal pieces. Roll each piece into an 8- to 9-inch round. (alternately, you can divide the dough in half, roll out one, and use a bowl or saucer to make even ‘cookie-cutter’ forms).  Either way works.  I used the cutter method here, and got 9 pies.
  5. Favoring one side a bit, mound about a half cup of filling into the center of a shell, leaving about an inch clearing from the edge.  Dot or brush (I use my fingers) along the edge of one side to help insure a good seal. Fold the top half of the dough over, and gently press the filling into a half circle shape. Press the dough rim together, crimp (I used a fork’s tines) to seal. Repeat with each dough round. Place the patties on 2 parchment lined baking sheets as you go along.  As the dough warms, the patties will become impossible to handle.  Set each patty down where you want it to stay.
  6. Bake in the preheated oven for 40 to 45 minutes, trading rack positions and turning baking sheets 180º midway, until light golden brown begins to show, and the tops feel crisp when tapped.  Transfer to a rack to cool (10-15 minutes) before serving.
  7. If you want to preserve some for later, freeze them, uncooked, on a baking sheet for an hour or two before transferring to an appropriate freezer container.  They will make a great no-fuss snack, or lunch later.

For the filling:

  • 2 tbsp olive oil
  • 1 head cabbage, about the size of a large grapefruit.  Savoy or green; either is great here.
  • 1-4 tsp Jamaican Jerk seasoning
  • 3/4 tsp kosher salt
  • 1 tbsp cider vinegar
  • 1/3 cup apple cider, apple juice, or water (plus more as needed)
  • 1 16 oz bag frozen mixed veg (you know the one, carrots, peas & corn)
  • 3 tbsp nutritional yeast
  1. Core and chop cabbage, a meduim-wide shred, quickly chopped to so that nothing is beyond bite-sized is ideal.
  2. Heat the oil in a large sauté pan over medium heat, add the cabbage, and cook, stirring occasionally until cabbage begins to wilt, and perhaps brown at the edges, about 5-10 minutes.  Stir in the Jerk seasoning and salt, stir briefly, the pour in the cider and vinegar, stir quickly, cover and reduce heat to medium.
  3. Sweat the cabbage, stirring occasionally, until fairly tender. 20- 25 minutes.
  4. Add in the frozen medley (and nutritional yeast if using), stir, taste for seasoning.  Add more Jerk & salt if desired, add more cider (or water) if required.  Cook until the pea and carrot mix is heated through.
  5. Remove from heat, allow to cool until comfortable to touch, then proceed with the assembly instructions above.  Rolling and forming the dough is a great way to spend you time while you’re waiting.



One Comment

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  1. lanceblair / May 17 2013 2:26 pm

    Love it! There are few things I like better in the summer than Jamaican Patties – now I’ll try to make this veggie one. Thanks!

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