These crescent-shaped flaky pies filled with curried meat, chicken, seafood or vegetables are the number one street food in Jamaica. They are consumed as a snack or full meal when served in coco bread, which is a yeast bread tasting faintly of coconut milk that resembles the shape of a pocket.
The golden yellow pastry is tinted with turmeric and curry powder while the filling is sealed with the flavours of scotch bonnet peppers, curry powder along with other spices. These patties are baked and large in size around 6 inches. They can be made smaller and served as an appetizer for a party.
Traditionally prepared with beef, these patties are readily available, pre-made, frozen and famous in North America. A perfect go-to snack. The pre-made ones have fillers so it is better to prepare them at home. Filling and the patties can be made ahead and frozen. Bake them in the oven whenever you want to indulge in this savoury treat. They are delicious when eaten piping hot. As the pastry is made with shortening or butter, eating just one to satisfy the crave is highly recommended.
The golden yellow pastry is tinted with turmeric and curry powder while the filling is sealed with the flavours of scotch bonnet peppers, curry powder along with other spices. These patties are baked and large in size around 6 inches. They can be made smaller and served as an appetizer for a party.
Traditionally prepared with beef, these patties are readily available, pre-made, frozen and famous in North America. A perfect go-to snack. The pre-made ones have fillers so it is better to prepare them at home. Filling and the patties can be made ahead and frozen. Bake them in the oven whenever you want to indulge in this savoury treat. They are delicious when eaten piping hot. As the pastry is made with shortening or butter, eating just one to satisfy the crave is highly recommended.
Jamaican Spiced Patties
(Makes 12)
Filling
Ingredients:
1/2 kg beef mince or minced meat of your choice
2 tablespoons curry powder
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cinnamon powder
1/2 teaspoon cloves powder
1 tablespoon dried thyme
1/2 teaspoon pepper powder
1 tablespoon Worcestershire sauce
1 tablespoon HP steak sauce
1 large onion (finely chopped)
2 jalapenos or scotch bonnet peppers (deseeded and finely chopped)
4 large cloves of garlic (finely minced)
1 cup water
2 tablespoons oil
salt
Method:
Heat oil in a pan and saute onion with garlic till soft. Add the mince and fry till it changes colour. Stir in the spice powders along with the sauces, salt and water. Simmer and cook till all the moisture has been absorbed. The mixture should be moist, not runny. Check for seasoning and allow to cool.
Pastry
Ingredients:
4 cups flour
1 teaspoon turmeric powder
2 teaspoons curry powder
2 teaspoons baking powder
1 cup shortening
15 to 16 tablespoons of ice cold water
1 teaspoon salt
Method:
In a bowl, combine flour, turmeric powder, curry powder, baking powder and salt. With a pastry blender or two knives, cut the shortening till the mixture resembles coarse crumbs. Add water and with a fork, stir to make a soft dough. Form into a disc, wrap in plastic and chill for 30 minutes.
Preheat oven to 400 F or 200 C.
Line a baking tray with parchment paper.
On a lightly floured surface, divide ball into two. While you work with one, chill the other. Roll out pastry as thin as possible and using a 6" round cutter or bowl, cut into circles. Fill each with two spoonful of meat filling. Wet the edges with water using a pastry brush. Fold forming a crescent-shaped and crimp the edges with a fork. Pierce vent holes on top of the crust with the fork.
Transfer onto the baking tray and bake for 20 minutes or until the crust is lightly browned. Serve warm.
(Makes 12)
Filling
Ingredients:
1/2 kg beef mince or minced meat of your choice
2 tablespoons curry powder
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cinnamon powder
1/2 teaspoon cloves powder
1 tablespoon dried thyme
1/2 teaspoon pepper powder
1 tablespoon Worcestershire sauce
1 tablespoon HP steak sauce
1 large onion (finely chopped)
2 jalapenos or scotch bonnet peppers (deseeded and finely chopped)
4 large cloves of garlic (finely minced)
1 cup water
2 tablespoons oil
salt
Method:
Heat oil in a pan and saute onion with garlic till soft. Add the mince and fry till it changes colour. Stir in the spice powders along with the sauces, salt and water. Simmer and cook till all the moisture has been absorbed. The mixture should be moist, not runny. Check for seasoning and allow to cool.
Pastry
Ingredients:
4 cups flour
1 teaspoon turmeric powder
2 teaspoons curry powder
2 teaspoons baking powder
1 cup shortening
15 to 16 tablespoons of ice cold water
1 teaspoon salt
Method:
In a bowl, combine flour, turmeric powder, curry powder, baking powder and salt. With a pastry blender or two knives, cut the shortening till the mixture resembles coarse crumbs. Add water and with a fork, stir to make a soft dough. Form into a disc, wrap in plastic and chill for 30 minutes.
Preheat oven to 400 F or 200 C.
Line a baking tray with parchment paper.
On a lightly floured surface, divide ball into two. While you work with one, chill the other. Roll out pastry as thin as possible and using a 6" round cutter or bowl, cut into circles. Fill each with two spoonful of meat filling. Wet the edges with water using a pastry brush. Fold forming a crescent-shaped and crimp the edges with a fork. Pierce vent holes on top of the crust with the fork.
Transfer onto the baking tray and bake for 20 minutes or until the crust is lightly browned. Serve warm.