Baked Callaloo and Saltfish Patties

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Flaky pastry pockets filled with seasoned saltfish and the Caribbean green vegetable callaloo, baked until golden for a traditional island snack. This caribbean-inspired caribbean ready in about 80 minutes pairs callaloo leaves or spinach, chopped, small (1/2 cup) onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 8 oz salted cod (saltfish), soaked and flaked
• 2 cups callaloo leaves or spinach, chopped
• 1 small (1/2 cup) onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 small scotch bonnet pepper, seeded and finely chopped
• 1 medium (1/2 cup) tomato, diced
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups all-purpose flour
• 6 tbsp cold unsalted butter, cubed
• 1/3 cup cold water
• 1 large egg, beaten (for egg wash)
• 1/2 tsp salt

Instructions

1. Step 1: Rinse 8 oz salted cod (saltfish) and soak in cold water overnight or boil for 20 minutes to remove excess salt. Drain and flake the fish into small pieces.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1/2 cup finely chopped onion, 2 minced garlic cloves, and 1 small chopped scotch bonnet pepper for 3 minutes until soft and fragrant.
3. Step 3: Add 2 cups chopped callaloo leaves or spinach, 1/2 cup diced tomato, 1 tsp fresh thyme leaves, flaked saltfish, 1/2 tsp black pepper, and 1/2 tsp salt. Cook for 5 minutes until greens are wilted and mixture is combined. Remove from heat and cool.
4. Step 4: To make pastry, combine 2 cups all-purpose flour and 6 tbsp cold cubed unsalted butter in a bowl. Use fingertips or a pastry cutter to blend until mixture resembles coarse crumbs.
5. Step 5: Gradually add 1/3 cup cold water and mix gently until dough forms. Wrap in plastic and chill for 30 minutes.
6. Step 6: Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles.
7. Step 7: Place 2-3 tbsp of the cooled saltfish-callaloo filling in the center of each circle. Brush edges with beaten egg and fold over to form a half-moon shape. Press edges to seal.
8. Step 8: Place patties on a parchment-lined baking sheet. Brush tops with beaten egg. Bake for 25-30 minutes until golden brown and crisp.
9. Step 9: Serve warm as a savory snack or light meal.