Jamaican Spiced Patties Recipe

Get the taste of Jamaica with these delicious beef patties. These little exotic patties are filled with vibrant rainbow coloured vegetables and jerk barbecue sauce. They make for the perfect picnic or a quick lunch.
Serves 4 - 20mins to prepare and 30mins to cook - 878 calories / serving



Ingredients

350g (12oz) plain flour
1tsp ground turmeric
1/2tsp table salt
175g butter, diced
1tbsp sunflower oil
200g lamb mince
1 small red pepper, deseeded and finely diced
1 small sweet potato, about 225g peeled and cut into small chunks
4tbsp sweetcorn kernels
2 spring onions, trimmed and finely chopped
100ml hot vegetable stock
1tbsp reggae reggae jerk/bbq sauce
1 medium egg, beaten
Cajun seasoning to sprinkle

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Sift the plain flour and turmeric into a large bowl and stir in the salt. Rub in the butter until the mixture resembles fine breadcrumbs. Add 3-4 tbsp cold water and mix to a soft dough. Chill for 20 minutes while making the filling.

Heat the oil in a large frying pan and sauté the minced lamb for 2-3 minutes stirring until browned. Add the red pepper, sweet potato, sweetcorn, spring onion and stock and simmer for 10 minutes until the sweet potato is cooked and the stock has been absorbed.
Stir the reggae reggae sauce into the minced beef mixture and season to taste with salt and freshly ground black pepper. Allow to cool slightly.
Preheat then oven to 200°C, 180°C fan oven, gas mark 6.
Cut the pastry into 6 equal sized pieces. Roll out each piece on a lightly floured surface to a 15cm circle. 

Divide the filling between the circles. Brush the outside of the circle with water and fold the pastry over to enclose the filling. Arrange the patties one their side evenly spaced apart on a baking sheet and press the edges of the pastry together to seal using the prongs of a fork. Brush with beaten egg and sprinkle each patty with a pinch of cajun seasoning. Bake for 25 minutes until risen and golden brown. Serve with a crisp green salad and extra Reggae Reggae sauce.
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