These Jamaican veggie patties (aka hand pies) are my make-tomorrow-dinner answer: flaky puff pastry, bold jerk spice, and a hearty black-bean filling that bakes up in 30 minutes. These are weeknight-friendly, freezer-ready handhelds with just the right heat—tested (multiple rounds, my kitchen) and designed to slide into lunch boxes, game day spreads, or a quick “I forgot to plan” dinner.
Weeknight-ready Jamaican patties (freezer-friendly too!)
I fell hard for the Jamaican vegetarian patties at the local farmer’s market —shatter-crisp layers, warm allspice, and that slow, happy burn. This version keeps the spirit (flaky shell + spiced filling) but swaps in pantry-friendly black beans so you can make them anywhere, even on a busy Tuesday.
Why this works: beans bring protein and creaminess; jerk seasoning supplies the backbone—warming allspice, thyme, cinnamon, and a controlled kick. Puff pastry is the shortcut to bakery-level flakiness; keeping it cold gives you lift without fuss. Breadcrumbs bind the filling so it stays compact and snackable, whether you’re serving it with a salad or tucking into a wrap.
If you love these, try my crispy falafel and hummus next (similar “make once, eat twice” energy) or my gochujang roasted cauliflower tacos when you want the same flavor profile in a lighter package.
Key ingredients and why they matter
To make these Jamaican veggie patties, you’ll need black beans, jerk seasoning, breadcrumbs, puff pastry, and a brush of oil or milk for that golden finish.
Full ingredient list and detailed instructions in the recipe card.
- Black beans (canned, well-drained & mashed): The starch + protein combo gives a cohesive, meaty bite without eggs. Drain very well to avoid soggy bottoms; if your mash looks wet, add a pinch more breadcrumbs.
- Jerk seasoning (store-bought or homemade): Allspice and thyme are non-negotiable for that signature aroma. Cinnamon, nutmeg, and a touch of brown sugar round the edges. Sensitive to heat? Dial cayenne down or swap with ancho for warmth without burn.
- Breadcrumbs: Not just filler—this is your texture insurance, keeping the filling sliceable and preventing blowouts. Panko = airier interior; fine crumbs = tighter, neater edges.
- Frozen puff pastry: The flake factory. Choose a brand with real butter for a richer flavor or vegetable fat for a naturally dairy-free option. Keep it cold; warmth kills lift.
- Neutral oil: For brushing, it encourages bronzing and crisping without weighing the pastry down.
- Salt & brown sugar (in the jerk blend): Sugar helps browning and balances heat; don’t skip unless your pastry is already sweet. Also, bloom the jerk seasoning in a teaspoon of warm oil before mixing it into beans for a deeper, rounder spice!
freezer prep
Prep in 10, Cook in 30
This recipe is part of my Prep in 10, Cook in 30 series — a set of high-flavor freezer-friendly meals that don’t look or taste like your typical freezer fare. Bold, globally-inspired dinners you can stash in 10 minutes and cook straight from frozen in under 30.
To freezer prep this recipe, mix black beans with jerk seasoning, spices, and breadcrumbs. Then, fill puff pastry rectangles with the mixture, fold, and seal. Freeze in a single layer, then transfer to a bag. When ready to cook, bake straight from frozen at 400°F for about 30 minutes, adding 15–20 minutes if needed, and pan-fry briefly after baking for extra crispiness.
How to make Jamaican hand pies
- Heat the oven to 400°F. In a large bowl, combine mashed black beans, jerk seasoning (or all seasoning ingredients if making from scratch), and breadcrumbs. Stir until evenly combined.
- Unfold each puff pastry sheet onto a lightly floured surface. Cut each sheet into rectangles. Spoon bean mixture onto each rectangle, leaving a. Fold pastry over filling to form a rectangle or a triangle. Press edges with a fork to seal.
- Place patties on the baking sheet. Brush tops lightly with plant milk or oil. Bake until golden brown and crisp, rotating the sheet halfway through baking.
- Serve warm on buns, in wraps, or over salad greens.
TIPS & TRICKS
Shruthi’s top tips
- After mashing, squeeze a small ball of filling—if it cracks, add 1–2 teaspoons milk; if it smears, add 1–2 tablespoons breadcrumbs.
- Keep pastry cold! Work with one sheet at a time and chill assembled patties 10 minutes before baking for maximum puff.
- 3–4 tablespoons filling per patty; press edges firmly, then crimp with a fork to prevent leaks. A light water brush on the border = better seal.
- Poke 1–2 tiny slits on top of each patty to avoid delamination and keep layers crisp.
- If using a layer on the baking sheet, line with parchment, not silicone (silpat can slow browning). Space patties so air can circulate.
- At the 15-minute mark, rotate the sheet; ovens run hot in the back and puff pastry shows it.
- Cut pastry into 8 rectangles for mains or 12 for party bites—reduce filling to 2 tablespoons and bake 3–5 minutes less for mini pies.
How to serve Jamaican patties
These patties shine straight from the oven, but they’re versatile too—tuck them into wraps, pair them with a crisp salad like my Italian chopped salad or vegan caesar salad, stack them on soft buns for a veggie burger vibe, or cut them smaller for party-ready bites. Sometimes I’ve used them in place of samosas in my samosa chaat recipe!
Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave—use a 375°F oven or air fryer for 6–8 minutes to bring back that crisp, just-baked texture.
You can also freeze unbaked patties for up to 2 months and bake straight from frozen at 400°F, adding about 5 minutes, or freeze baked patties and reheat in the oven or air fryer for 8–10 minutes.
More hand-held appetizers
If you love these Jamaican patties, you’ll want to try a few more of my favorite hand-held appetizers—easy, shareable, and perfect for parties or weeknight snacking.
Vegetarian Stuffed Mushrooms
Tomato Puff Pastry Tart
Vegan Egg Rolls
Mushroom Tartlets
Jamaican Black Bean Patties
Ingredients
- 3 cans black beans, 15 ounces each, drained and mashed
- 3 teaspoons Jamaican jerk seasoning, store-bought or homemade (see Homemade Seasoning below)
- ¾ cup plain breadcrumbs
- 1 box frozen puff pastry, 2 sheets, thawed
- plant milk or oil , Optional, for brushing tops
Jamaican Jerk Seasoning (Homemade)
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper, adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon brown sugar
- ¾ teaspoon salt
Instructions
- Adjust oven rack to middle position and heat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine mashed black beans, jerk seasoning (or all seasoning ingredients if making from scratch), and breadcrumbs. Stir until evenly combined.
- Unfold each puff pastry sheet onto a lightly floured surface. Cut each sheet into 4 equal rectangles (8 total). Spoon 3 to 4 tablespoons bean mixture onto one half of each rectangle, leaving a ½-inch border. Fold pastry over filling to form a rectangle or a triangle. Press edges with a fork to seal.
- Place patties on prepared sheet. Brush tops lightly with plant milk or oil. Bake until golden brown and crisp, 25 to 30 minutes, rotating the sheet halfway through baking.
- Serve warm on buns, in wraps, or over salad greens.
Notes
- For extra crunch, pan-fry baked patties in a lightly oiled skillet over medium heat for 1 to 2 minutes per side. Optional — does not affect cooking time listed.
- Substitute taco seasoning for a milder, Tex-Mex profile.
- Keep puff pastry cold during assembly for best flakiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
