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:
Mike says
Can I use olive oil instead of shortening and butter!
ImmaculateBites says
In order to get the right texture for this recipe, it is best to use butter or shortening :).
Dennis M Nichols-Faber says
The recipe does not tell how thick to roll the dough out too. It would be nice to know so you don’t roll it to thick or too thin.
ImmaculateBites says
Hi Dennis. Roll it out about 1″ thick.
BG says
These are so good! I followed the recipe as directed but used finely chopped cooked chicken breast from the ready-made aisle at Trader Joe’s to save some time. The turmeric gives the crust a nice golden color and the flavor of the filling is amazing. Served with ice cold Red Stripe and I felt like I was right back in Negril. Will definitely make again!
imma africanbites says
Yaaay! Thank you for taking the time to let me know. Glad it all worked out fine for you.
Mea says
Hi,
Can I leave out bread crumbs or use crushed crackers?
Thanks
Jessica says
Hi, do you have a veggie alternative? This looks amazing!
imma africanbites says
Hi, Jessica! Here’s a great veggie alternative to these meat pies – https://www.africanbites.com/aloo-potato-pie/ Happy cooking!
Katherine says
The boyfriend loved them! Thanks so much for your recipe. I thought the dough tasted a little too salty. If I lessen the salt would that effect the texture of the dough at all? I will definitely be making these again very soon!
imma africanbites says
Thanks for stopping by, Katherine! To answer your question, lessening the salt won’t affect the dough. Happy baking!
Leisel says
Hi Imma, I made these patties for work and they came out great. My food processor is a mini Kitchen Aid so I made my dough in parts as the cup can only hold two cups of flour at a time. My next patties will be beef and I will use larger circle cutter for larger pies.
Thanks for this fantastic recipe as everyone enjoyed and commented on taste and texture of the pastry.
Leisel
Kay says
Would this work with gluten free flour? Would is be a 1:1 ratio for replacement of regular flour?
ImmaculateBites says
Sorry , I haven’t worked much with gluten free flour . So can’t offer any suggestions.
Mea says
Hi I searched gluten free beef patties and found some recipes. You could use the recipe to make your dough and use this recipe for the meat. https://21nogluten.wordpress.com/2012/03/14/jamaican-beef-patties/
KayG says
Made it with chicken and beef melange, and healthier flour (whole wheat, spelt, brown rice). Turned out pretty good.
Now baking the rest of my refrigerated dough with sardines :)… can’t wait to try it.
Thank you soooo much for your recipes and pictures!
Have a blessed week!
Jalisa says
Did you use the same measurements?
Lears2016 says
Made a batch of these today. Truly wholesome and good to know EXACTLY what I am eating.
S.Russell says
Eating these as I type this. They are absolutely delicious! Thanks for sharing!
ImmaculateBites says
Happy Eating!!! Thanks for the feedback.
ImmaculateBites says
You can do without it !! It just adds glow to the crust . Or add about 1-2 tablespoons milk to the yolk mixture
Nana says
Am talking about the egg whites that is used to brush one side of the unbaked crust
Nana says
Can i use chicken breasts but cut it really small?
ImmaculateBites says
You sure can.
Nana says
Thk u
Nana says
Can these measurements ok for Jamaica?
Nana says
Am really sorry but this is my last question. Can I leave out the egg whites?
ImmaculateBites says
Don’t be sorry.There are no egg whites in this recipe. Are you referring to the vinegar. It’s optional . I tried it without and it was equally delicious.
Maria says
Hey,
Thanks for this. Can I substitute margarine for shortening and butter?
Thanks
ImmaculateBites says
Not as good as shortening or butter. But it will work .