Spiced Veg Patties
By OcadoLife
Published on 18 July 2025
“With their turmeric-tinted pastry, these Spiced Veg Patties are a simplified spin on
a classic Jamaican street food,” says chef, food writer and author of Caribe, Keshia Sakarah. “The filling swaps traditional callaloo (a dark, leafy green) for tinned spinach, soaking up all those bold Caribbean flavours – think scotch bonnet, allspice and thyme – for a meat-free treat.” Allow extra time for cooling and chilling. This recipe makes 8 patties.
Time and servings
50 minsTotal time
8Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 1½ tbsp olive oil
- 1 tsp cumin seeds
- ½ tsp ground allspice
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 2 salad onions, finely chopped
- 1 scotch bonnet, finely chopped (remove seeds and pith, and only use half a chilli if you want less heat)
- 1 (395g) tin chopped spinach, drained and squeezed
- 3 thyme sprigs, leaves picked
- ½ tsp sea salt flakes
- ½ tsp ground white pepper
- 2 (320g) puff pastry sheets
- 4 tbsp milk
- ½ tsp ground turmeric
Method
Step 1
Heat the olive oil in a frying pan over a medium-high heat. Add the cumin and allspice; toast for 30 secs.Step 2
Add the red pepper, garlic, salad onions and scotch bonnet. Cook for 3 mins to soften, then add the tinned spinach, thyme leaves, sea salt and white pepper. Cook for 1 min, then remove from the heat and leave to cool for 30 mins.Step 3
Unroll the puff pastry sheets. Cut 4 x 12 cm circles out of each sheet (we used a cereal bowl). Put 2 tbsp filling onto the top of each circle, fold over to create a semi-circle and pinch the edges together to seal; freeze for 30 mins (or up to 1 month if not cooking the same day).Step 4
Preheat the oven to 190°C/170°C fan/gas 5. In a ramekin, mix the milk with the turmeric. Remove the patties from the freezer and transfer to a baking tray. Brush with the turmeric milk wash; bake for 30 mins (or 45 mins from frozen), until piping hot. Chill cooked patties for 2-3 days. Enjoy any leftover filling with rice.