Jamaican Ackee Patties {Vegan}

Let’s talk the anatomy of a “propa” (proper) patty.

  1. The crust: gorgeous and flaky, not too thick and shouldn’t be dry and crumbly
  2. The filling: not pasty, must be well seasoned with a good balance of herbs, spices and heat.
  3. The crust to filling ratio: Don’t be stingy now, no potato chip bag tricks (all air no chips) or as we say in Jamaica it shouldn’t look like “yu tan far and fling it” (that is, you stood at a distance and threw in the filling)

These in my opinion are the three keys to making a propa Jamaican patty; that said let’s talk about these Vegan Ackee Patties that hit all three of those nails squarely on the head.

Take me straight to this amazing recipe

Patty crust is similar to flaky pie dough and is usually made with shortening which I generally do not use. I usually use butter for flaky dough, but since I wanted this recipe to be vegan I turned to coconut oil.Delicious jamaican ackee patties with all natural ingredients, no shortening #vegan

Now I’ve done many a variation of coconut oil pastry over the years. I’ve tried different methods from chilling the oil and cutting it into the flour like butter to treating the dough like blitz puff pastry book folding and the like included. But the mantra keep it simple kept ringing in my ear. And am I ever happy I chose to listen. This dough is truly a breeze to make! I did it in my stand mixer but you could use a bowl and a spoon or simply mix by hand and achieve the same result. For the sake of testing I did work on a couple shortening dough variations but trust me when I say the coconut oil dough was the clear winner so onward we go. Favouring natural additives over artificial dyes, I’ve used a combination of turmeric and annatto to give the dough it’s colour, but these are optional of course.


Traditionally, when making the filling for beef or chicken patties, breadcrumbs are used and serve two main purposes the first is to absorb some of the excess moisture and the second to thicken the filling. An additional reason for adding breadcrumbs  is to “lengthen” the filling but too much results in a pasty filling. I’ve opted to forgo breadcrumbs completely for these patties so the filling is simply well seasoned cooked ackee.


It can all be put together in a few hours allowing time in between to chill but I usually will do my dough and filling the day before so all I have to do is assemble and bake on the day I want them. The recipe will make a dozen fairly good sized patties, so you can cut the recipe in half or make the full batch and freeze what you won’t use right away after baking.


One last note on these is that they will puff up like balloons when baked especially if they aren’t pricked with a fork. I gently deflated mine once they had slightly cooled but it’s not even that serious, they are delicious all the same.

What do you think? As always feel free to share your thoughts in the comment section below. If you make this or any of the recipes from the site be sure to #amazingackee so that I can see your posts across social media.

Until next time, thanks for stopping by!

Vegan Jamaican Ackee Patties, flaky coconut oil crust, well seasoned ackee filling, it's a taste of Jamaica in every bite
5 from 2 votes

Jamaican Ackee Patties {Vegan}

Perfectly seasoned ackee in a flaky coconut oil pastry. All natural ingredients and fairly easy to make, it's a taste of Jamaica in every bite!

Servings 12 patties
Author Chantal


For the Crust:

  • 400 g Unbleached all purpose flour
  • 2 tsps Salt
  • 150 g Coconut oil room temperature - liquid but not warm
  • 200 g Ice cold water
  • 2 tsps Apple cider vinegar


  • 1/2 tsp Baking Powder*
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Ground annatto

For the Filling:

  • 2 tsps Coconut oil
  • 1/2 Small onion finely diced
  • 3 Cloves garlic finely minced
  • 4 Cups Parboiled ackee
  • 3 Green onions or escallion, finely chopped both white and green parts
  • 1/2 tsp Ground pimento** Jamaican allspice
  • Leaves pull from a few sprigs of fresh thyme about 1 tbsp
  • Habanero/Scotch Bonnet pepper finely minced to taste (1 to 2 tsps should be good)
  • Salt to taste

To finish:

  • 1 tbsp Agave mixed with 2 tbsps Water for brushing optional


To make the crust:

  1. Combine the flour, salt and optional ingredients if using. Whisk well to combine (you may sift these together to ensure even distribution if desired).
  2. Combine water, oil and apple cider vinegar.
  3. If using a standmixer: with the mixer on low speed and the paddle attachment, start mixing then pour in the water combination in quickly in a steady stream. The dough should come together very quickly and clean the sides of the bowl, do not overmix.
  4. If mixing by hand: pour over the water combination evenly over the dry ingredients and mix well with your hands or a spoon till the dough comes together. Do not overmix.
  5. Remove the dough from the bowl and wrap in plastic. Chill for 15 minutes.
  6. After 15 minutes, divide the dough into 12 equal portions***(see notes) and preshape into discs, working quickly and being sure not to overwork the dough.
  7. Put the dough portions on a tray and cover with plastic chill till needed.

To make the filling:

  1. Heat coconut oil in a non stick skillet over medium heat.
  2. Add onions and cook till translucent (about 2 minutes)
  3. Then add the garlic and cook for another minute or two.
  4. Add the green onion, thyme and pepper and cook for a minute then add the ackees and pimento.
  5. Add salt to taste.
  6. If your ackees are a bit dry you may add about a tablespoon of water, let simmer for 3 to 5 minutes then turn off heat and let cool .

To finish:

  1. Let the preportioned dough sit out for 5 to 10 minutes before rolling.
  2. Roll out each disc into a circle as best as you can manage****(see notes) If your kitchen is warm and you're working a bit slowly you may want to work on only a few at a time keeping the rest in the fridge till you're ready
  3. Scoop about a third cup of filling onto one half of your circle leaving a little border. Spread it evenly on that half, then brush the edge with water and fold the dough over to make the patty shape.
  4. Press out as much air as possible, then press around the edges gently to seal. You can use a fork to create a design along the edges if you like. Trim and neaten the edges as you like.
  5. If desired, prick a few times with a fork on top to allow the steam to escape.
  6. Repeat with the remaining portions putting the finished patties in the fridge while you work on the rest. Chill all the patties thoroughly before baking.
  7. While the patties are chilling, preheat oven to 400F and place the baking rack in the upper third of your oven (this is so the bottoms of the patties won't brown too much before the top can cook and get colour).
  8. Space patties evenly on trays (you may have to bake in two rounds if your oven isn't big enough). Brush with agave and water if using.
  9. Place in oven and reduce temperature to 375F. Bake for 15 to 20 minutes checking and rotating your tray(s) at the 10 minute mark.
  10. When done, let cool on wire rack. If your patties have ballooned, press gently to allow some of the steam to escape.
  11. Serve warm.
  12. Enjoy!

Recipe Notes

*I read that adding baking powder to pie dough helps prevent shrinking, it seemed to work the last time I made dough, I figured why not try it here, I will do a side by side test to see if it makes a noticeable difference, but the amount of baking powder is so negligible so I'm ok using it whether it really works or not. Feel free to omit it if you prefer.

**I keep my pimento whole until I need to use it then I'll either pound them in a mortar or grind them with my spice grinder, measure what I need then keep the rest in a small jar.

***In the past I'd roll the whole dough out then use a plate or cutter to cut the circles. I'd then gently re-roll the scraps and start the process over again till all the dough was used up. I now much prefer to form the dough into individual portions like this so the dough isn't being overworked. I take each portion and roll out into as good as circle I can then fill it and fold it over, if I want the edges super smooth and pretty at this point I'll trim the edges and then the scraps from the edges of all the patties I'll put together to make either one last patty or wrap and freeze for some other use (mini pot pies anyone?)

****To work ahead, I will sometimes roll the discs out all at once and lay them on a sheet tray with parchment paper between each layer. If I'm making the dough for something in advance, I'll wrap the rolled circles with the parchment in between with plastic and freeze them till I need them - they don't take long to thaw.




Too amazing not to share...Pin on PinterestShare on Google+Share on YummlyPrint this pageTweet about this on TwitterShare on LinkedInShare on Facebook

Related Posts

Introducing Mac ‘n Kees – The Ultimate Vegan Alternative to Mac and Cheese

Introducing Mac ‘n Kees – The Ultimate Vegan Alternative to Mac and Cheese

Try this creamy vegan alternative to mac and cheese: Mac ‘n kees! It uses virtually two ingredients, is kid-friendly, quick and easy to prepare and ready in less than 15 minutes. You can add nutritional yeast as an optional third ingredient for a cheesy flavour […]

Fritter Double Take – Part 1: Ackee Fritters

Fritter Double Take – Part 1: Ackee Fritters

Feather light and chock full of flavour these ackee fritters are delicious by themselves or dipped. They contain egg whites which makes them light and fluffy but they can easily be made vegan by omitting the egg whites and adding more water or by using […]

5 thoughts on “Jamaican Ackee Patties {Vegan}”

  • Beautiful! My guess for the reason why these aren’t in most JA eateries (USA ones at least not even Golden Krust) is because ackee can be so pricey…. From what I’ve seen I feel lucky to be able to find them for $8 per can. It would be nice to try a different patty though so I think I will try these one day. Thanks!

    • Thank you 😊

      That would be my guess too, it’s a bit strange to me because I remember being able to get ackee patties as a child but then for a long time it seemed to have fallen off the menu (at the major patty stores in Jamaica that is – Tastee, Juici & Mother’s – as a one off here and there you’d be able to find it, I remember getting some from Paradise Patties in St. Elizabeth but it’s not as widespread as you’d expect.)
      This year Juici patties did them starting around Easter but I’m not sure if they’ve continued till now or if it will just be a special.

      Let me know how you enjoy it when you give these a try, they will not disappoint 😉

Leave a Reply

Your email address will not be published. Required fields are marked *