Jamaican Curry Chicken Patties
Patties are a pretty common meal in Jamaica – as a matter of fact you’ll be pretty hard pressed to find someone who didn’t religiously have these for lunch at school age! While there are differing opinions on which restaurant serves up the best patties in Jamaica what they all have in common is a perfectly seasoned and spicy filling (traditionally beef, chicken or vegetables) packed into a buttery flaky pastry!
For this recipe, we use curry chicken – the traditional filling for most Jamaican chicken patties and an amazingly easy way to repurpose any leftover curry chicken into a new meal.
tips for success:
- Use ready made puff pastry. Puff pastry will be the pastry of choice for the flaky layers we want for our finished product and it can be a little finicky to make from scratch so I use a ready made sheet. Ive successfully made this recipe with Pepperidge Farm’s and Schar’s gluten free puff pastry sheets.
- Use potato chunks in curry chicken to help absorb any excess mixture from curry consommé. This reduces the need for cornstarch and reinforces the curry flavor.
- Leave as little space in between pastry cuts outs as possible to maximize use of puff pastry and to minimize the number of times the pastry is re-rolled. Alternatively, you could cut out square shapes to minimize waste as well!
Servings: 6 mini patties
Equipment
- 1 baking tray
- 1 pastry brush
- 1 large biscuit cutter/bowl
Ingredients
- 9 oz curry chicken
- 1 8 oz puff pastry sheet
- 1 TBSP curry powder
- 3 TBSP milk
Instructions
- Preheat oven to 450℉.
- In a medium bowl, prepare filling by shredding chicken chunks from curry chicken and mashing chunks of potatoes and carrots then mixing to evenly distribute. Set aside.
- On a floured surface roll out puff pastry dough to about 1/16 of an inch
- Using a large biscuit cutter or bowl, cut out forms for patties and spoon filling into the center (about 2-3 tbsp for one patty). I use a 4 or 5-inch bowl for 6 mini patties and 7 or 8 inch bowl for 2 large (standard size patties).
- Fold puff pastry over to encapsulate filling, making a semi circle.
- Seal patty by pressing edges together with a fork or a spoon. If edges are too dry from excess flour, try brushing edges with a small amount of water.
- In a small bowl, mix curry powder and milk and using a pastry brush, brush onto patties then use a fork to poke holes at the top of the patties.
- Bake at 450℉ for 10-12 minutes on a baking tray lined with parchment paper. Allow to cool slightly before enjoying!
Don’t be shy!Tag me on IG at @thestushkitchen & show off your cooking skills! I can’t wait to see what you cook up!
Puff pastry to make Jamaican patties never crossed my mind. After trying this gets 10 👍🏽!!! YUMMM
The thought that I could make chicken Pattie’s, hadn’t even cross my mind. So I was intimidated at first, but the recipe that the Stush kitchen provided was so easy! And more importantly tasty. The flavors inside the patty were authentically delicious but the flakiness of the pastry stole the show! I look forward to making these for friends when they come over