Jamaican Curry Chicken Patties (Printable Version)
Spiced curried chicken wrapped in golden turmeric pastry for a satisfying Jamaican-style handheld treat.
# What You'll Need:
→ Dough
01 - 2½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 teaspoon ground turmeric
04 - ½ cup cold unsalted butter, cubed
05 - ½ cup cold shortening, cubed
06 - ½ cup ice water
→ Chicken Filling
07 - 2 tablespoons vegetable oil
08 - 1 medium onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 Scotch bonnet pepper, seeded and minced (optional, for heat)
11 - 1 pound ground chicken
12 - 1 cup potato, peeled and diced small
13 - 2 tablespoons Jamaican curry powder
14 - 1 teaspoon ground allspice
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground black pepper
17 - 1 teaspoon salt
18 - ½ cup chicken broth
19 - 2 scallions, chopped
20 - 1 tablespoon fresh parsley or cilantro, chopped
→ Assembly
21 - 1 egg, beaten (for egg wash)
# Directions:
01 - In a large bowl, whisk together the flour, salt, and turmeric. Add the cold cubed butter and shortening. Cut the fats into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually drizzle in the ice water, stirring gently until the dough just comes together. Divide the dough into two equal portions, shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
02 - Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes. If using, stir in the minced Scotch bonnet pepper. Add the ground chicken and cook, breaking it apart with a wooden spoon, until no longer pink throughout.
03 - Stir in the diced potato, curry powder, allspice, dried thyme, black pepper, and salt. Cook for 2 minutes to toast the spices. Pour in the chicken broth, cover, and simmer for 8 to 10 minutes until the potatoes are tender and the liquid has been absorbed into a thick filling. Fold in the scallions and parsley, then remove from heat and let cool completely.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
05 - On a lightly floured work surface, roll each chilled dough disk to approximately ⅛ inch thick. Cut out 6-inch circles using a bowl or round cutter as a template. Gather and re-roll scraps as needed to yield 8 total rounds.
06 - Place 2 to 3 tablespoons of the cooled chicken filling onto one half of each dough round. Fold the other half over the filling to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal. Transfer each patty to the prepared baking sheet.
07 - Brush the tops of the patties evenly with the beaten egg wash. Bake for 25 to 30 minutes until the pastry is deep golden brown and flaky. Allow to cool for 5 minutes before serving.
# Expert Hints:
01 -
- That golden turmeric stained crust shatters into flaky layers the moment you bite in, and nothing store bought comes close.
- The filling is deeply spiced but not overwhelming, making it a crowd pleaser whether youre serving picky kids or adventurous eaters.
02 -
- If your filling is even slightly warm when you stuff the pastry the butter will melt and you will lose every bit of flakiness you worked for.
- Do not overwork the dough while bringing it together or it will become tough and bready instead of tender and layered.
03 -
- Cut the butter and shortening into the flour until about half is blended and half remains in visible chunks for the best layered texture.
- Use a bowl or plate as a template to cut perfect circles if you do not have a six inch cutter handy.