Jamaican Patties

Photograph of serving.
Photograph of serving.

Flaky pastry filled with spicy beef or jerk chicken, can be frozen before or after cooking.

Prepare Filling

  1. Cook meat:
    • Take 450–500g Ground Beef or Chicken.
    • SIMMER in a POT for ½ hour with:
      • 30g Olive Oil.
      • 225–250g Water (enough to cover the meat).
    • OR:
      • SOUS VIDE at 131°F for at least 1 hour:
      • Add cooked meat and any liquid to a pot and add:
        • 30g Olive Oil.
        • 100–200g ? Water.
  2. Stir in:
    • 100g Onion, chopped.
    • 30g Garlic, chopped.
    • 20g Scotch Bonnet Pepper, chopped.
    • 3g Salt.
    • 2g Thyme, ground.
    • 2g Black Pepper.
    • For BEEF only:
      • 60g Scallions, chopped.
      • 4g Paprika.
      • 3g Allspice, ground.
    • OR for CHICKEN only:
      • 20g Molasses.
      • 15g Lime Juice.
      • 3g Ginger, ground.
      • 4g Allspice, ground.
  3. Slowly stir in, one at a time:
    • 50g Breadcrumbs, dried (add more water if needed).
    • 60g Butter, cold, unsalted.

Prepare Dough (1080g)

  1. Mix by hand (crushing a handful at a time in one's fist) until crumbly but still coarse.
    • 500g Flour.
    • 250g Butter, chopped into small pieces.
    • 60g Turmeric.
    • 15g Sugar.
    • 5g Salt.
  2. Mix in by hand until colour is mostly uniform and texture is flaky but not powdery:
    • 250g Ice Water.
  3. Refrigerate for at least 30 minutes.

Build

  1. Divide dough into 12 pieces, rolled into 90g balls.
  2. Flatten with a rolling pin to about 4mm thick.
  3. Spoon 12th of the filling (65g?) onto the centre of each circle.
  4. Fold in half, and pinch and twist around the seam to seal it.
  5. Place on a baking tray, or put into individual zip bags and store in freezer.

Bake

Place on a lined baking sheet and place on middle rack of a preheated 375°F oven for 25–30 minutes.

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