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Waitrose

 
 

Jamaican Patties

Preparation time:
25 minutes to 35 minutes
Cooking time:
20 minutes
Total time:
45 minutes to 55 minutes 55 minutes
Makes:
 8 - 10

Ingredients

  • Fish filling
  • Salt
  • Freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 2 tomatoes, chopped
  • 1 red pepper, deseeded and finely chopped
  • 1 tsp hot pepper sauce
  • 1 tsp sugar
  • 200g tin tuna, drained
  • Freshly ground black pepper
  • Meat filling
  • Salt
  • 1 tbsp vegetable oil
  • 200g minced beef or lamb
  • 1 tsp curry powder
  • 1 small sweet potato, peeled and finely chopped
  • 1 green pepper, finely chopped
  • 200g tin chopped tomatoes
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 tsp hot pepper sauce
  • Pastry
  • 250g plain flour
  • ½ tsp ground turmeric
  • ½ tsp salt
  • 125g hard margarine or butter, cubed
  • 5-6 tbsp cold water
  • 1 small egg, beaten
  • Vegetable filling
  • Salt
  • 2cm piece root ginger, peeled and grated
  • 1 red chilli, finely chopped, or 1 tsp hot pepper sauce
  • 1 courgette, cut into thin strips (julienne)
  • 1 carrot, cut into thin strips
  • 1 sweet potato, cut into thin strips
  • Freshly ground black pepper
  • 1 tbsp vegetable oil
  • 200g tin chopped tomatoes
  • 1 small onion, chopped
  • 1 clove garlic, crushed

Method

  1. Preheat the oven to 170°C, gas mark 3 and grease a large baking tray. To make the filling, fry the onion and garlic in the oil until soft, adding the ginger as well if you're doing the vegetable filling. Add the meat if making the meat filling and cook until the meat is brown, then add all the other prepared ingredients and cook until the vegetables are soft. Season with salt and pepper. If you are making the fish filling, stir in the tuna flakes last. Let the filling cool.
  2. To make the pastry, sift the flour and turmeric into a bowl with the salt. Rub in the margarine or butter with your fingertips until the mixture looks like breadcrumbs. Add 5-6 tbsp cold water to make a stiff dough. Knead gently until smooth.
  3. Roll out the pastry to about 5mm thick. Using a saucer as a template, and a small sharp knife, cut out as many circles as you can.
  4. Put the circles on the baking tray. Brush the edge of each with beaten egg. Place a small amount of your filling in the centre of each pastry circle. Fold each circle in half and press the edges together to seal. Use a fork to crimp the edges. Brush the surface of each with beaten egg. Bake for 20 minutes, or until golden brown. Eat hot or cold with salad.

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This recipe was first published on Waitrose.com in June 2001