Jamaican Curry Chicken Patties (Print version)
Golden flaky pastry pockets stuffed with aromatic curried chicken and potato, a Caribbean classic.
# What you'll need:
→ Pastry
01 - 2½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 teaspoon ground turmeric
04 - 1 teaspoon curry powder
05 - 1 tablespoon granulated sugar
06 - 1 cup cold unsalted butter, cubed
07 - ½ cup ice water, plus more as needed
→ Curry Chicken Filling
08 - 2 tablespoons vegetable oil
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 scotch bonnet pepper, seeded and finely chopped (optional, adjust to taste)
12 - 2 teaspoons Jamaican curry powder
13 - ½ teaspoon ground allspice
14 - 14 oz boneless, skinless chicken thighs, diced small
15 - 1 small potato, peeled and diced
16 - ¾ cup chicken broth
17 - 1 teaspoon fresh thyme leaves
18 - Salt and pepper, to taste
19 - 2 green onions, sliced
20 - ¼ cup coconut milk
→ Assembly
21 - 1 egg, beaten (for egg wash, optional)
# Method:
01 - In a large bowl, whisk together the flour, salt, turmeric, curry powder, and sugar. Add the cubed cold butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs. Drizzle in the ice water a little at a time, mixing gently until the dough just comes together. Flatten into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - Heat the vegetable oil in a large skillet over medium heat. Sauté the onion until softened and translucent, about 4 minutes. Add the garlic and scotch bonnet pepper, stirring for 30 seconds. Sprinkle in the curry powder and allspice, stirring constantly for 1 minute until fragrant.
03 - Add the diced chicken thighs to the skillet and brown lightly on all sides. Stir in the diced potato, chicken broth, and thyme leaves. Season with salt and pepper. Cover, reduce the heat, and simmer for 10 to 12 minutes until the potato is tender and the chicken is cooked through.
04 - Stir in the green onions and coconut milk. Cook uncovered over medium heat, stirring occasionally, for 5 to 7 minutes until the mixture thickens and most of the liquid has evaporated. Remove from heat and let the filling cool completely before assembling.
05 - Preheat the oven to 400°F. On a lightly floured surface, roll the chilled dough out to about ⅛ inch thickness. Using a bowl or cutter, cut out 6-inch rounds. Gather and re-roll scraps as needed.
06 - Spoon 2 to 3 tablespoons of cooled filling onto one half of each dough round. Fold the other half over to form a half-moon shape. Press the edges firmly with a fork to crimp and seal. Place each patty on a parchment-lined baking sheet.
07 - Brush the tops of the patties with beaten egg for a golden finish, if desired. Bake for 25 to 30 minutes until the pastry is deep golden brown and crisp. Let cool slightly before serving warm.
# Expert advice:
01 -
- The pastry dough uses a simple rubbing technique that anyone can master, no fancy equipment needed.
- You can make the filling a day ahead, which means less stress when you are ready to assemble and bake.
- These patties freeze beautifully before or after baking, so you can always have a taste of the Caribbean within reach.
02 -
- Warm filling will melt the butter in your pastry dough before it hits the oven, so patience while it cools is the difference between flaky and tough.
- Do not reroll the dough scraps more than once because overworked dough bakes up hard and loses all that delicate layering.
- Scotch bonnet peppers vary wildly in heat, so taste a tiny piece first and adjust the amount based on your tolerance.
03 -
- Chill your bowl and pastry cutter in the freezer for 15 minutes before making the dough, and everything will stay colder with far less effort.
- A tablespoon of vinegar in the ice water tenderizes the dough and helps it roll out smoother without affecting the flavor at all.