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Jamaican Patties

Freeze with pastry unbaked to be cooked from frozen for packed lunches. Cook from frozen for 30 minutes at 200℃

Course Lunch, Main Course, Packed lunch
Cuisine Carribean
Keyword packed lunch, pastry
Prep Time 45 minutes
Cook Time 30 minutes
Servings 10 Patties

Ingredients

For The Pastry

  • 375 g Plain four
  • 170 g Unsalted butter Cold, cut into small cubes.
  • 2 tsp Turmeric
  • 1½ tsp Garam masala
  • 1 tsp Salt
  • 180 ml water ice cold

For The Filling

  • 500 g Mince meat free, beef, etc
  • 1 Onion finely chopped
  • 1 Red pepper finely chopped
  • 2 handfuls Peas
  • Sunflower or vegetable oil for frying
  • 200 ml Stock beef, onion, etc
  • 3 cloves Garlic crushed
  • 1½ tsp Dunns River all purpose seasoning
  • 1 tsp Garam Masala
  • 1 tsp Curry powder mild
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Dried thyme

Instructions

Create Pastry

  1. Put flour, turmeric, garam masala and salt into food processor and pulse briefly to distribute evenly.

  2. Add cubed, cold butter and repeatedly pulse until resembling fine breadcrumbs.

  3. Add iced water gradually, pulsing between splashes, until a dough starts to form. It is possible that there will be a small amount of water left over.

  4. Place pastry in the fridge to rest and chill, wrapped in clingfilm.

Make Filling

  1. Heat a small amount of oil in a sauté or frying pan, and fry onion until softly brown and translucent.

  2. Add red pepper and continue to cook until pepper starts to soften.

  3. Add mince and cook until browned.

  4. Add frozen peas, and stir through.

  5. Add garlic, seasoning and spices, and stir through.

  6. Add stock and thyme, cook down until very little liquid remains.

  7. Leave to cool.

Form Patties

  1. Preheat oven to 180℃ only if eating immediately.

  2. Roll Pastry to 2mm thickness.

  3. Use an upturned cereal bowl to cut around to form circles of pastry.

  4. Place 2-3 tbsp of filling into pastry circle (don't overfill) and fold in half. Seal by crimping firmly with a fork.

  5. Freeze Immediately if using later (place in a single layer on a baking sheet and freeze for 12 hours before transferring to a freezer bag), or brush with milk and put in oven to eat now, cooking for 180℃ for 25 minutes.

  6. To cook from frozen: brush with a little milk and cook from frozen at 200℃ for 30 minutes.