These Jamaican style patties are blissful bites of exotic spices and flavors.
Prepare them in advance and store between layers of parchment
paper placed in an airtight container. When guests arrive, bake from
frozen at 425˚F (218˚C) until golden, about 30-35 minutes.
1 dough press
4 cups (1 L) all-purpose flour (plus 1 cup for dusting)
2 Tbsp (30 mL) curry powder (see recipe link)
2 Tbsp (30 mL) ground turmeric
2 tsp (10 mL) salt
½ cup (125 mL) cold unsalted butter, cubed
1 2/3 cups (410 mL) cold water
2 cups unsalted butter, frozen and thinly sliced
Curry Chicken Filling
See recipe link: Caribbean Curry Chicken
(pick the meat from the bones, add the sauce and potatoes.)
1. Preheat oven to 425˚F (418˚C).
2. Prepare the dough in the bowl of a stand mixer fitted with the hook attachment
by adding the flour, curry powder, turmeric, salt and mix.
3. With the machine running on the 1st speed add the cubes of butter and mix into the dough for
3-4 minutes. Switch to the 2nd speed and gradually add the water to form the dough (if the dough is too soft, add a little more flour).
4. Dust a clean surface with flour and knead the dough.
5. Using a rolling pin, roll out the ball of dough evenly to about 20 inches lengthwise. Add the
Frozen sliced butter to the center of the dough and fold both sides inwards to cover the butter, roll out again.
6. Fold one side of the dough 1/3 of the way, then fold the opposite side to overlap into a three-fold, roll out again.
7. Fold the dough into three-fold, wrap in plastic and refrigerate for 2 hours.
8. To prepare the patties dust a clean surface with flour, roll out the chilled dough evenly. Use the back of the dough press to cut out circles and set aside on baking sheet lined with parchment paper.
9. Center the circle of dough on the bottom of the open dough press, push down on the edges
and brush with egg wash to seal.
10. Place 3 Tbsp (45 mL) of the curry chicken filling in the center of the dough,
close the patty mold and press to seal. Remove the sealed patty from the mold and set aside on the baking sheet.
Repeat forming the remaining dough into patties, then brush patties lightly with egg wash. Bake for 30-35 minutes. Serve with Guava Bell Pepper Jam or Jerk Dipping Sauce
(see recipe link for Jerk Sauce.)
Guava Bell Pepper Jam
This is the tastiest jam to complement any charcuterie board or
appetizer. It’s exceptional as a glaze over pork, or add it to your
favorite barbecue sauce.
Makes 2 cups (500 mL)
1/2 cup (125 mL) guava paste
3 cups (750 mL) water
1/2 cup (125 mL) diced pink guavas
1/2 red bell pepper, diced
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground nutmeg
Juice of 1 lemon
2 tsp (10 mL) sambal oelek (chili paste)
1. In a 3-quart (3 L) pot, combine paste and water over medium
heat. Break paste into pieces with a wooden spoon and stir to
melt into a sauce that coats the back of the spoon (adjust with
a little more water, if needed).
2. Add remaining ingredients. Reduce heat and simmer, about
3. Let cool and store in sterilized jars for up to 3 weeks.