Jamaican patties

Until last year, we had a corner-store/deli where I’d occasionally treat myself to a Jamaican patty for lunch.

Since it closed, I’ve been going without my patty fix, until it occurred to me that I could make my own.

Delicious warm or cold, Jamaican patties are great in a packed lunch or as an after-school snack. Having experimented with different fillings, curried beef and squash & corn are the clear family favourites.

The recipe below makes eight meat or veggie patties. If you want to use both fillings, you need to double the amount of pastry.

Jamaican patties
(makes 8 patties)

For the pastry:

• 225g plain flour
• 1 1/2 tsp turmeric
• 1/4 tsp salt
• 115g cold butter, diced
•  3-4 Tb cold water
• 1 egg, beaten (for brushing on the pastry)

For the beef filling:

• 1 Tb sunflower oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 400g ground beef
• 2 tsp hot curry powder
• 2 tsp tomato paste
• 1/4 cup water
• salt and pepper
• 2 green onions, sliced thinly crosswise

For the squash-corn filling:

• 1 Tb sunflower oil
• 400g butternut squash, peeled and cut into small cubes
• 1 red pepper, diced
• 1/2 tsp ground allspice
• 1/2 tsp thyme
• 1/2 cup corn kernels
• 1/4 cup water
• salt and pepper
• 1/4 cup fresh coriander, minced

1. In a mixing bowl, combine the flour, turmeric and salt. Rub in the butter using your fingertips.
2. Add just enough cold water to bring the pastry together.
3. Form into a ball, wrap in clingfilm and chill for half an hour.
4. To make the beef filling, heat the oil in a frying pan over a medium-low flame.
5. Fry the onion and garlic until softened, then add the ground beef.
6. When it is browned, stir in the curry powder and tomato paste.
7. Add the water, turn the heat to low and simmer until thickened.
8. Season with salt and pepper, stir in the green onions and set aside to cool.
9. To make the vegetable filling, heat the oil in a frying pan over a medium-low flame.
10. Add the squash, and sauté for about five minutes. Add the red pepper and cook for five minutes more.
11. Stir in the allspice and thyme, then add the corn kernels and water.
12. Turn the heat to low and simmer, stirring occasionally until the vegetables are softened and the liquid  evaporated.
13. Season with salt and pepper, stir in the coriander, and set aside to cool.
14. Preheat the oven at 400°F (200°C). Line a baking sheet with grease-proof paper.
15. Divide the pastry into eight equal pieces.
16. Roll each piece into a circle approximately 5 inches (12cm) in diameter.
17. Place a generous heap of filling in one half of the pastry circle, leaving one cm clear round the edge.
18. Brush the edge with beaten egg, then carefully fold the pastry in half, encasing the filling. Crimp the edges with a fork.
19. Arrange the patties on the baking sheet. Brush the tops with the remaining beaten egg.
20. Bake for about half an hour, or until golden. Leave to cool for at least ten minutes before serving.

Tags: beef, corn, hand pie, peppers, squash, vegetarian