Patties must be one of Jamaica’s favourite street foods. Spicy, savoury fillings encased in crispy, light pastry. Traditionally, patties are made using beef, lamb, fish or chicken however I’ve played around with the fillings and come up with some equally delicious winning recipes.
The Pork and Bramley Apple recipe below made it to the final of the Bramley Apple Uk recipe competition, and my recipe for Turkey Sunshine Patties won the BBC One Show competition for Christmas leftovers.
Both turkey and pork work well in these patties, the apple adds a subtle sweetness and helps to keep the meat moist, and make the dish healthier that the usual beef.
Preparation time:15 mins
Cooking time: 35-40 mins Makes: 12
- 400g minced pork or turkey
- 3 chopped spring onions
- 1″ piece ginger, peeled and grated
- 1 Clove of garlic, crushed
- 1 Scotch Bonnet chilli
- 4 tsp Caribbean curry powder
- leaves from a small sprig of fresh thyme
- 2 large Bramley apples (approximately 400g)
- 450g plain flour
- 250g butter
- 2 large eggs
- 1/2 tsp turmeric
- salt and pepper
- 1 beaten egg or milk to seal and glaze
For the Filling
In a non-stick pan gently fry the pork or turkey, spring onion, garlic and ginger together until the meat is browned. De-seed and finely chop the Scotch Bonnet chilli and add to the pan. Stir in the curry powder and thyme leaves and cook for 2 minutes. Add a large glug of water (approx. 100ml), and a good pinch of salt and pepper to the pan, cover and simmer for 5 minutes.
Meanwhile, peel and core the Bramley apples. Chop them into small pieces, then add to the pork and cook for a further 5 mins until the apple is just tender. Set aside to cool.
For the Pastry
In a food processor whizz together the butter, flour, turmeric and a pinch of salt until a course crumb is achieved. Mix in the eggs, and a little cold water if necessary, until the dough comes together. Wrap and chill whilst the filling cools.
Preheat the oven to Fan180ᵒC/200ᵒF/Gas 6. Thinly roll out the pastry and use an 18cm saucer to cut out 12 circles – re-roll the pastry as necessary. Place the cooled pork filling on half of the pastry. Brush the edge with egg or milk and fold the pastry over the filling, pinch the edges together to seal. Place on a baking parchment lined tray or two, glaze with milk and prick the tops to let the steam escape. Place in the oven and bake for 25 – 30 minutes until golden. Serve with coleslaw and salad.
Don’t over-whizz the flour and butter. It’s a good thing if little lumps of butter remain in the mix as these create crispy little flakes when baked.
Scotch Bonnet chillies vary enormously in heat and can be fierce. Test a bit of the chopped flesh with the very tip of your tongue. Take care!
This recipe can also be used for beef, lamb, fish, chicken or veg patties. I would just suggest that the apple is omitted.