Taste Tuesday took a short hiatus while we dealt with the small matter of getting four of our colleagues to the other side of the world (more on that here…) but thanks to Trainee Administrator, Bhavini it is BACK, and it was totally worth the wait…
My best mate Sydnee makes the best Jamaican patties, so I basically thought I could copy her and make some for the office. This is a super easy recipe – you could say it cuts corners, but it made everyone in the office a happy bunny and that’s all that matters.
Unfortunately I didn’t have measurements for the recipe because I work on the ‘hmm let’s add more of this and a pinch of that…’ policy in my cooking, so I will trust you all to do the same!
So the instructions on my *shop bought pastry* (I could only hide it for so long) advised me to only put cool fillings into the pastry otherwise it would break, so I cooked the filling the night before and allowed it to completely cool overnight.
Lamb Patty filling
– 500g Lamb mince
– 1 onion, finely chopped
– 1 carrot, diced
– 1 tomato, diced
– Caribbean curry powder
– Chilli powder
Fry the onions and carrots until tender. Once tender, add the curry powder, sautee for another 10 minutes until the carrots are soft and then add the tomatoes. Once the tomatoes have reduced add the mince as well as the other spices and allow to cook and let your mouth water over the amazing flavours.
Veggie Patty filling
– 1 butternut squash (donated to me by the lovely Aysha Powell), finely diced
– A couple of celery sticks, finely diced
– 1 big carrot, finely diced
– 1 onion, finely diced
– 3 garlic cloves (I love garlic), finely chopped
– Caribbean curry powder
– Passata (just a little bit…I did this instinctively)
– Coriander leaves, finely chopped
Steam the butternut squash, carrot over boiling water for about 10 minutes until soft. At the same time, fry the chopped onion in a pan until soft and add the garlic until the onions are browned. Once the vegetables are steamed, add to the onions and allow the flavours to combine. Add the passata and the other spices and allow the mix to reduce.
Leave your fillings to cool overnight.
– Shop bought pastry
– 1 egg for egg wash
Pre-heat the oven to 220 degrees, then ASSEMBLE:
When you’ve put a tbsp of filling onto the pastry, cut a moon shape around the filling and fold over to make a half moon shape. Pinch the ends and clamp over with a flat fork to secure the shape. Brush with egg wash.
If you get amazing shop bought pastry like mine it will come with greaseproof paper but if not, line an oven tray with greaseproof paper, place the patties in the pre-heated oven and cook for 25 minutes until golden brown.
And, in the words of Art Attack’s Neil Buchanan – there you have it! Cut-the-corner Jamaican Patties.
– Bhav x