A Jamaican pattie is a golden yellow pastry with various fillings. Although the name suggests it’s Jamaican, it’s eaten in other parts of the Caribbean too. The traditional filling is ground beef, fillings can include chicken, veggies, shrimp, lobster, fish, soy, ackee etc.
Patties can be eaten as a whole meal, as a snack or as bite size finger food at parties.
- pastry (buy ready made or make your own – if making your own add 1tsp of ground turmeric for the golden colour
- 300g minced beef
- 1tbsp Jerk marinade or seasoning
- 1 onion
- 1-2 cloves of garlic
- 1-2 tomatoes
- 2tbsp breadcrumbs
- 1tsp pepper sauce
- salt, pepper and tumeric powder
- extra peppersauce if you want it hot(ter)
- 1 egg
- Chop and dice all veggies
- Mix all filling ingredients and saute in a little vegetable oil until cooked.
- Set aside and let cool.
- Beat the egg in a cup and set aside.
- Roll out pastry and cut out circles roughly 15cm/6in in diameter.
- Place a small amount of filling in the middle.
- Paint edges with egg.
- Fold pastry over filling and press edges together with a fork.
- Place patties on a baking sheet and bake at 190* for 20-30mins until golden brown
Rotis are little breads that you fill with pretty much anything you can think of. I’ve tried them with chicken, shrimps, beef, goat and veggies. Chicken with beans is my personal favourite.
Oh, and btw… It’s not half as complicated to make as the directions might lead you to believe!
- 8oz wholemeal flour
- 1 tbsp cornmeal
- 1 tsp baking powder
- 1½ ozs unsalted (soy) margarine
- cold water
- vegetable oil
- Sift flour, cornmeal and baking powder into a bowl
- Rub in the (soy) margarine.
- Add the cold water, a tablespoon at a time to bind the dough. Knead until smooth and non-sticky.
- Cover the dough and leave in a warm place for half an hour.
- Knead again for 3–4 minutes and divide into four equal portions.
- On a floured surface roll out the portions into thin rounds.
- Lightly brush each one with a little vegetable oil, roll all of them out into a ball again and leave to rest, covered, for 15 minutes.
- Roll out again into thin 8-inch circles.
- Heat a heavy frying pay.
- Brush one side of the roti with vegetable oil and cook for 1 minute.
- Coat the other side with oil, turn it over and cook for another minute.
- Repeat this process turning the roti frequently until brown.
- Wrap in a towel to keep warn until the other roti are cooked.
- Cut a pocket in the rotis and fill them with something you like.