Alkaline Electric Jamaican Jerk Patties

Alkaline Electric Jamaican Jerk Patties

What You Will Need:

This recipe makes about 6-8 empanadas.


Jerk Patty Filling:

  • 2 cups Mushrooms, sliced
  • 1 cup Cooked Garbanzo Beans
  • 1 cup Butternut Squash, chopped
  • 1/2 cup Green Pepper, chopped
  • 1/2 cup Onion, chopped
  • 1 Plum Tomato, chopped
  • 1 tbsp. Raw Agave
  • 1 tbsp. Onion Powder
  • 2 tsp. Thyme
  • 1 tsp. **Allspice
  • 1 tsp. Ginger
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cayenne
  • 1/4 tsp. Cloves
  • Food Processor (optional)


  • 1 1/2 cups Spelt Flour
  • 1 cup Spring Water
  • 1 tbsp. Grape Seed Oil
  • 1 tsp. Onion Powder
  • 1 tsp. Sea Salt
  • 1/8 tsp.(pinch) Ginger Powder
  • 1/4 cup Aquafaba* (Garbanzo Bean Brine)

*Spring water can be used instead.

**Allspice was removed from the nutritional guide, you can use clove as an alternative spice.


  1. Pulse all vegetables (except tomato) in food processor  a few times to break down any large pieces.
  2. In a large bowl, mix seasonings, tomato, and vegetables together.
  3. For the dough, mix flour, seasonings, and oil in a large bowl.
  4. Add 1/4 cup of water at a time and mix until the dough can be formed into a ball, adding more flour if too wet.
  5. Allow dough to set for 5-10 minutes, then kneed for a few minutes and divide dough into about 8 separate parts.
  6. Roll dough into balls and roll out each ball into about 6-7 inch circles.
  7. Fill each circle with about 1/2 cup of filling, brush edges with aquafaba, then fold over and press dough together with a fork.
  8. Lightly brush cookie sheet with oil and bake patties at 350°F for 25-30 minutes.
  9. Allow to cool before serving and enjoy your Alkaline Jamaican Jerk Patties!

Watch Me Make It Here!

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