Jamaican Chicken Patties
The Spicy Homemade Recipe!

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Jamaican Chicken Patties Recipe

INGREDIENTS

Chicken Patty Filling:

• 1 lb Chicken breast or thigh, deboned and cut into tiny pieces
• 2 stalks of scallion
• ½ scotch bonnet pepper (you can use a whole one if you think you can handle the (heat)
• 3 cloves of garlic- minced or crushed
• 1 medium onion- chopped finely
• Salt to taste
• 2 oz fresh grated ginger (ginger powder is acceptable as a substitute)
• 1 teaspoon curry powder
• ¼ cup vegetable oil (any oil of your preference will do)
• 1 oz crushed pimento seeds
• 2 sprigs of fresh thyme
• All-purpose seasoning of your choice (Maggi or adobo are great choices)

Chicken Patty Dough:

• ¾ lb shortening or non-salted butter
• 4 cups flour
• 1 teaspoon salt
• 2/3 cup ice water

PROCEDURE

Instructions for cooking the chicken patty filling:

1. Making this is quick and easy. The first thing you want to do is season your chicken. Add all your seasonings, along with half of the curry powder. Use a pair of gloves to keep your hands from getting curry stains. Cover and set aside to marinate for at least an hour.
   
   
2. Grab your dutch pot or any skillet of your choice, add some oil and allow it to heat up. Add your remaining curry powder to the oil and stir for a bit allowing the curry powder to darken in colour. This is what we call “burning the curry” here in Jamaica.
   
   
3. Once that is done, add your chicken and stir for a minute or less. Quickly cover the pot and cook on low heat. This will allow your chicken to “spring” its water (juices). When this happens, it lessens the chances of you needing to pour additional water into the pot which deepens the flavour of the curry.
   
   
4. NB. If your chicken does dry out before it is cooked, go ahead and add the water, and a bit more all-purpose seasoning.
   
   
5. When this is done remove it from the fire and set it aside to cool down.

Method for the loaf/crust of the patty: 

1. Shred your butter or shortening as finely as possible. Do not use soft or melted butter.
   
   
2. Sift your flour then add the salt.
   
   
3. The next step is to use cold water to combine both flour and shortening.
   
   
4. Once a tight dough is formed, prepare your rolling pin and a flat surface by lightly dusting with flour.
   
   
5. Roll your dough out into a thick circle.
   
   
6. Use your palm to beat gently, knead the dough over twice for it to hold together properly.
   
   
7. Next, wrap the dough into wax paper and freeze for one day.
   
   
8. After that, defrost the dough, Cut off small to make one patty.
   
   
9. Now, roll it out on a floured board into a circle the size of a pancake.
   
   
10. Next, use a large spoon and fill the centre with cooked curry chicken filling.
    
    
11. Fold the dough over to form a crescent shape.
    
    
12. You can seal the edges by clamping them with a fork. This not only seals but also adds to the design of the patty.
    
    
13. Lay the patties on an ungreased baking tray.
    
    
14. The patties will take about 35 minutes to be done.
    

Even though this recipe is specifically for chicken patties, once you have mastered the making of your dough, you can use pretty much any filling you like to make your patties.

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