mearl223 On October - 2 - 2011

Jamaican Patties (Veg. & Non-veg.)

 Just got intro-ed to Jamaican/ Caribbean cuisine last mth & Yo maann, me lov de Jaamekan food, esp spicy veg & non-veg patties with hot-n-sweet scotch sauce!


PrepTime 20mins – Serves 15pcs – CookTime 35mins



1.5 cup flour
1/2 cup ghee/ clarified butter/ lard
1/2 tsp turmeric pwd (skip for veg-patties)
1/2 tbsp Jamaican curry pwd
1/2 tsp salt
1/4 cup full-fat milk or an egg for non-veg patties
1/2 cup cold water

For the veg filling:

1 small cabbage
1 small tomato – chopped
2 tablespoon margarine
a sprig of fresh thyme
1 crushed garlic
1 chopped small onion
salt & pepper for taste
1/4 cup finely chopped green bell-pepper
2 tbsp oil
1/2 tsp Jamaican Curry powder
1/2 tsp chopped scotch-bonnet pepper for spicy flavor.

For the non-veg filling:
2 tbsp oil/margerine
1 small chopped onion
1/4 tsp chopped Scotch Bonnet pepper
1/2 lb. ground beef (or chicken, pork or turkey, shrimp-n-crab, as you like)
1/2 tsp Salt
1/2 tsp freshly ground black pepper
1/2 tsp Jamaican Curry powder
1/2 tsp Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
Cooking Instructions:

For the veg filling:

Heat oil & fry onions & scotch bonnet pepper till soft. Add garlic & the spices, fry well. Add the tomatoes followed by the finely chopped cabbage, thyme, salt & pepper. Fry well, stirring occassionally. Add a little water, cover & cook till the cabbage is done. Set aside to cool.

For the non-veg filling:

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper till soft. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally. Add the breadcrumbs and stock and mix well. Cover and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready Рmoist but not watery.

Making the patties:

- Preheat the oven to 450 degrees.
- Knead the flour, turmeric, salt & ghee with water to form a firm dough. Skip the turmeric for veg patties.
- Roll out this dough to 1/8 inch thick & cut 6″rounds out. For extra flakiness in the patty-crust, brush the rolled out dough with ghee, fold & roll again. Repeat 3 times. Cover with a moist cheese-cloth if you have yet to make the filling.
- Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the filling. Pinch the edges closed with a fork.
- Lightly brush the pastry with a mixture of the egg and water (plain milk for veg patties).
- Bake on a lightly greased baking sheet on the top wrack for 30-40 mins or till the patties are golden brown.

Serve hot with some hot-n-spicy scotch sauce and a drink called cola-champagne you get at Caribbean/ Jamaican stores or restaurants… Ooooh!!!!

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