Jamaican Chicken Patties – Forget about the store-bought patties- this tastes 10x BETTER…AND comes together quickly with a SUPER EASY dough .Make it, grab a few fresh off the oven, relax and let the taste guide you to the Islands- Jamaican Island to be precise.
Is there anything more irresistible than meat stuffed in pastry dough? I don’t know about you, but I just can’t seem to get out of a Caribbean market without grabbing a couple of these. I refuse to even take a glance at them, when am checking out groceries at the registry- because once we lock eyes that’s it. I have to get them.
Making your own pastry dough can be time consuming and most people are intimated by it, but it doesn’t have to be. Trust me, if you have a food processor it is a breeze and without one, you only have to sacrifice a few more minutes with this recipe. The filling comes together fairly quickly too. Believe me, homemade always taste better, you adjust the spices to suit your taste buds.
What sets Jamaican patty apart order than their spicy interior filling, is their distinctive yellowish color due to the addition of turmeric.
Turmeric gives off a mild fragrance slightly suggestive of orange and ginger and it is used to make other spices especially curry powder. So if you do not have turmeric, you may replace it with mild curry powder or leave it off.
You know what is great about these Jamaican Chicken patties, is that they can be made weeks ahead and frozen till day of event. Place them on a cookie sheet – single layer, freeze for about an hour then remove and place in zip lock bag or storage container. These would be great when entertaining.
Enjoy!!!
Jamaican Chicken Patties
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Ingredients
Jamaican Patty Crust
- 4 cups 500grams all purpose flour (plus more for dusting)
- 2 Tablespoon sugar
- ½ Tablespoon salt
- 1/2 - 2 teaspoon turmeric
- 5 ounce 145gram Shortening
- 1 Tablespoon Vinegar. optional
- 1 cup 250 ml iced water
- 5 ounce 140gram butter
Jamaican Chicken Filling
- ½ medium onion chopped
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon all spice powder
- 1 teaspoon curry
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 3 green onions chopped
- 2 tablespoon chopped parsley
- 1 teaspoon salt or more adjust to taste
- 1/2 teaspoon chili pepper
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/2 scotch bonnet pepper chopped optional
- ½ teaspoon chicken bouillon powder optional replace with salt
Instructions
Jamaican Chicken Crust
- In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
- Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use
- Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.
Jamaican Chicken Filling
- Add 2 tablespoon of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, all spice and chicken bouillon .Let it simmer for about 2 minutes,
- Then, add ground meat, breadcrumbs and continue cooking for about 10 or more minutes. Stirring frequently to prevent burning, add about ½ cup of water.
- Finally add green onions and parsley, adjust for salt and pepper seasoning.
- Remove from stovetop and let it cool.
Assembling Jamaican Chicken Patties
- Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the patties.
- Another way of sealing is by pressing the tines of a fork along the edges of the dough.
- Preheat oven to 375 degrees.
- Carefully place each patty on a baking sheet and bake for about 25-30 minutes, depending on the size or until the edges are golden brown.
- You may freeze to bake later.
- Best served warm.
Nutrition Information:
Gabeell says
Hey, can I make the dough using a dough mixer ? Thanks ..
ImmaculateBites says
Yes, you can.
Debbie says
I would love to make these, but am not sure if measurements are american, could you convert to UK please ?
ImmaculateBites says
Recipe updated.
Paige says
Hiya, lovely recipe but I was wondering if you knew the amount of calories per patty?
Thanks in advance.
ImmaculateBites says
Sorry I don’t know.
Lears2016 says
Based on chicken as the meat ang without shortening, about 560 (k)cals.
Anna says
Hi,
I have a couple of questions as I’m using English ingredients., is the all spice like English all spice or a special West Indian one? Also what is the difference between an ordinary onion and a green onion? I’ve never seen a green onion here!
Thanks
ImmaculateBites says
Hi Anna!English all spice would work just fine. All spice is a single spice that is ground and taste quite the same everywhere with slight variation depending on the grower. Green onion is the same as spring onion but is less intense than regular onion.
Nick says
Hi- Made these a few weeks back and they were great. I froze a few of them though and I wanted to know how I should go about cooking those. Should I let them thaw to room temp and then bake? Or if I cook them from frozen how should the oven temp and cook time be adjusted? Thanks for your help and love this site!
Nick
ImmaculateBites says
Hi Nick! Bake the chicken patty frozen state—no defrosting necessary, oven temp should remain the same. However, adjust cooking times about 5 or more minutes. Thanks for the feedback!
Maureen | Orgasmic Chef says
I love the FBC blog hop idea. What a wonderful recipe to re-create. It looks too good not to make soon.
ImmaculateBites says
Thanks Maureen
ChiO says
Looks fab as always. Thanks for sharing.
fortyonelady says
Okay…so I know….I mean please ‘Em’…PLEASE tell me you have one for Jamaican Beef Patties. Or… Orrrrrr is it same reason recipe but just use– chicken!
I need those in my life!
ImmaculateBites says
Yes I do, right here http://africanbites.com/?p=6190. However, you may replace the chicken with ground meat.
Tonge says
You are amazing cook. Love your recipes all way. I get my recipes from here & I love them. Thank you for sharing this delicacies
ImmaculateBites says
Aww thanks Tonge- that’s so sweet of you to say.
Tekesha says
Patties are my weakness! I don’t even want to know what my waistline would look like if I could prepare them in my own kitchen, lol. I need to test out at least one batch of these, though 😀
ImmaculateBites says
Yes, you do Tekesha. Then eat in moderation.
Therese says
Just tried it this evening and came out perfect!
ImmaculateBites says
Nma, let me know how it works for you.
nma says
A must try for me as I am obsessed with pies :))
Tiana says
Girl you put your foot in this one-ABSOLUTELY DELICIOUS!!!!
ImmaculateBites says
Thanks Tiana.
kate says
Thanks alot for this recipe as I have been craving for it. Will definitely try it. If you do not mind, what processor are you using? Looks fairly easy when you use one but I am not sure which one to buy that will work well.
Thanks
ImmaculateBites says
Hi kate! You are Welcome! This is the one I used- Cuisinart FP-14DC Elite Collection 14-Cup Food Processor, Die Cast. This one is good too- FP-14DC Elite Collection 14-Cup Food Processor, Die Cast. I got it at Amazon. You can check it out and pick the right size for you. Please let me know how it works for you. Thanks