Gluten Free Jamaican Patties
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Craving gluten free Jamaican patties? Our coconut flour recipe delivers all the flavor and none of the gluten for a truly satisfying snack or meal.
Our gluten free Jamaican patties recipe made with coconut flour will not only satisfy your cravings but also keep your stomach happy.
With every bite, you’ll be transported to the sunny beaches of Jamaica, savoring the flavors and spices that make this dish so irresistible.
When I was attending university in Toronto, I lived on Jamaican patties. I’m one of those people who was always running late.
When I lived in Toronto, I had to be ready at least an hour early so I could catch the bus to catch the subway to continue on another bus to get somewhere.
I learned quickly I could always count on convenience stores located in the subway to provide me with a yummy breakfast.
Ok, so I wasn’t a health conscience university student, and as a result, I gained the freshman thirty.
I still love the idea of “convenience” food. I like being able to pick up my food, put it in my hand, and eat as I go.
Fortunately for me, my life isn’t “go-go-go” anymore but I still crave that city lifestyle sometimes!
One of my recipe goals has always been to make Gluten Free Jamaican Patties. I thought I would accomplish it with almond flour. I love playing around with coconut flour.
I made dough using coconut flour which resulted in an awesome pizza pocket.
When that recipe turned out well, I took the concept and made a Jamaican patty out of it.
For the inside of my coconut flour Jamaican Patty, I relied on many Google recipe searches. I went with the standard ratios of curry powder, onion, and meat.
Next time, I will make two changes. If you remember the texture of a Jamaican patty the meat is finely ground, more like a paste (think Taco Bell finely ground taco meat).
I suggest taking your (pre-cooked or post-cooked) hamburger and grinding it more finely in a food processor. Secondly, I would love to try this with chopped scotch bonnet pepper.
If you eat Paleo or keto these Jamaican patties work great for those diets too. Plus, it’s not made with Fat Head dough so it is dairy-free.
Jamaican Patties Ingredients
Pastry:
- eggs, separated
- cream of tartar
- plain almond milk or coconut milk
- extra virgin coconut oil
- coconut flour
- curry powder
- baking powder
- salt
Filling:
- raw ground beef
- onion
- curry powder
- dried thyme
- salt
- ground pepper
*Optional to add some heat 1/4 tsp cayenne pepper or scotch bonnet pepper, chopped
How to make Gluten Free Jamaican Patties
Pastry:
In a bowl, add the egg whites, cream of tartar, and almond milk. Whip to soft peaks.
Mix in the coconut oil and egg yolks.
Slowly add the coconut flour, curry, baking powder, and salt. The dough will thicken.
Mix until smooth.
Filling:
Saute the onions, curry powder, thyme, salt, and ground pepper in a frying pan.
Add the ground beef.
Continue cooking on low-medium heat until the meat is no longer pink and the juices have been re-absorbed.
Jamaican Patties:
Preheat your oven to 350 F.
Cut a piece of parchment paper the same size as your baking sheet.
*If your baking sheet has edges that prevent rolling the dough, lay your parchment paper on a flat surface.
Take the dough and make 4-6 balls. (I made 4 large Jamaican patties, you can make them smaller).
Place wax paper or parchment paper over the dough and use a rolling pin to flatten the dough.
Place some hamburger filling on each piece of dough. Don’t overfill, if in doubt use less.
Refer to the diagram for this part. Lift the parchment paper over the dough, then press the dough into the other half. Press the edges with a fork.
Lift the parchment paper off and repeat for the other side.
*My recipe notes are smudged where I wrote the baking time. It is either 30 or 40 minutes. The Jamaican patties are done when the dough is cooked through. It is crispy and not burnt.
More Easy Gluten Free Dinner Recipes
- Paleo Meatloaf
- Paleo Shepherd’s Pie
- Honey Lemon Chicken
- Chorizo Pulled Pork
- Keto Cabbage Rolls
- Slow Cooker BBQ Ribs
- Instant Pot Turkey Chili
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be grateful if you could rate the recipe card, share any photos you took on Instagram using #ditchthewheat, and tag me in your post or story.
Gluten Free Jamaican Patties Recipe
Gluten Free Jamaican Patties
Craving gluten free Jamaican patties? Our coconut flour recipe delivers all the flavor and none of the gluten for a truly satisfying snack or meal.
Ingredients
Pastry:
- 2 large eggs, separated
- 1 tsp cream of tartar
- 1/2 cup of plain almond milk or coconut milk
- 2 tbsp extra virgin coconut oil
- 1/2 cup + 2 tbsp coconut flour, sifted
- 1 tsp curry powder
- 1/2 tsp baking powder
- Dash of salt
Filling:
- 1/4 pound (250 grams) raw ground beef
- 1/4 cup of onion, finely diced
- 1/4 tsp curry powder
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp ground pepper
- *Optional to add some heat 1/4 tsp cayenne pepper or scotch bonnet pepper, chopped
Instructions
Pastry:
- In a bowl, add the egg whites, cream of tartar, and almond milk. Whip to soft peaks.
- Mix in the coconut oil and egg yolks.
- Slowly add the coconut flour, curry, baking powder, and salt. The dough will thicken.
- Mix until smooth.
Filling:
- On low-medium heat, saute the onions, curry powder, thyme, salt, and ground pepper in a skillet.
- Add the ground beef.
- Continue cooking on low-medium heat until the meat is no longer pink and the juices have been re-absorbed.
Jamaican Patties:
- Preheat your oven to 350 F.
- Cut a piece of parchment paper the same size as your baking sheet.
- *If your baking sheet has edges that prevent rolling the dough, lay your parchment paper on a flat surface.
- Take the dough and make 4-6 balls. (I made 4 large Jamaican patties, you can make them smaller if you want).
- Place wax paper or parchment paper over the dough and use a rolling pin to flatten the dough to create circles that look like tortillas.
- Place some hamburger filling on each piece of dough. Don't overfill, if in doubt use less.
- Refer to the diagram for this part. Lift the parchment paper over the dough, then press the dough into the other half. Press the edges with a fork.
- Lift the parchment paper off and repeat for the other side.
- *My recipe notes are smudged where I wrote the baking time. It is either 30 or 40 minutes. The Jamaican patties are done when the dough is cooked through. It is crispy and not burnt.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 22gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 299mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 6g
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
hi there – really interested in wheather you’ve tried freezing these?
Hi! No, I never tried freezing them.
What you got against wheat, yo?
Anyway, thank you for the recipe. I’m gonna try this recipe out. Ever since I’ve discovered my gluten intolerance, I’ve been a sad panda about being unable to eat the foods I once loved. Especially those flaky, crispy and spicy Jamaican beef patties.
This is so clever! I love the idea of putting curry powder into the pastry–I can see that it gives a lovely golden color. I have ground beef thawing in my fridge now, so I think I’ll give this a try tomorrow!
When I made these, I used milk instead of the almond milk. The whipped egg whites just fall when you add the spices, etc. Do you gain anything by whipping the whites? Then, when everything was added, the dough was in little dough balls instead of being a solid mass – is it supposed to be like this? I ended up adding some milk because there was no way it was going to fold over. Once I added more liquid, I could finish making them. Egg yolks were never mentioned, so I wondered if the yolks would be added, if that would be the extra moisture needed. Currently baking these so not sure how they taste yet.
You add the egg yolks to the coconut oil. Whipping the egg whites helps add volume to the dough.
how do you keep the dough together, I tried making these but the dough cracked and fell apart every time i tried to fold the pastry of the meat. I ended up adding some buckwheat flour, crushed chia to try and get it to stick together. Not impressed with how they go together but they do taste good.
I keep finding that gluten free breads/pastries are always troublesome to make, cookies are usually alright, Any tips/suggestions are welcome
I pressed the dough together.
OMG! I was just talking about Jamaican beef patties! Love them! Cant wait to attempt this recipe.
It looks like these are lo carb as well? Do you happen to have/know the nutritional info, specifically carb and fiber totals? 🙂
Thanks for the recipe! Mine are in the oven right now looking good!
I found the dough a little hard to work with. I used lemon juice as a substitute for the cream of tartar. I’m wondering if that had something to do with it?
After the first fail, which looked like a murder scene, it got easier and I was able to patch the patties up with some leftover dough bits.
Thanks again, Carol! Can’t wait to eat ’em.
– Al from Nova Scotia, Canada
i will try a dairy free and egg free version. instead of beef that’s full of drugs,i will try goat or bison. I also plan to go with salmon or lobster tails. cant wait.