Jamaica

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Jamaican Chicken Patty

The Jamaican patty comes in many varieties of fillings including chicken.  Here is our Jamaican chicken patty recipe for our chicken lovers.  The Jamaican patty is a pastry that contains a variety of tasty filling. The Jamaican patty can be eaten as a full meal or snack. It is often pair with coco bread as a part of a full meal.

Jamaican Chicken Patty-2

The Jamaican patty comes in many varieties of fillings including chicken. Here is our Jamaican chicken patty recipe for our chicken lovers. The Jamaican patty is a pastry that contains a variety of tasty filling. The Jamaican patty can be eaten as a full meal or snack. It is often pair with coco bread as a part of a full meal.

INGREDIENTS FOR CHICKEN FILLING:

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METHOD:

  1. Grind escallion and hot peppers in a mincing mill.
  2. Add to ground chicken with salt.
  3. Place chicken meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
  4. Cook without adding any water or fat until chicken meat has lost its broth and only very little oil remains.
  5. Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
  6. While the chicken is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
  7. Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
  8. Combine chicken meat and cooked bread.
  9. Add color, paprika in sufficient quantity to color the chicken meat to taste.
  10. Cook together for a further 20 mins.
  11. Add Accent . Remove from fire. Cool for filling pastry circles.

INGREDIENTS FOR PASTRY:

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METHOD:

  1. Trim all skin and fatty membrane from suet and set overnight in freezer.
  2. Next day, with a very sharp knife shave suet as finely as possible.
  3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
  4. Add iced water in sufficient amount to have a dough which can be rolled out.
  5. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
  6. Set overnight wrapped in wax paper in freezer.
  7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
  8. Dip dough in flour before rolling.
  9. Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of chicken meat, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
  10. Do not prick the pastry.
  11. Bake on ungreased tin sheet in a hot oven for about 35 mins.
  12. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
  13. Serving 3 dozen regular size patties.Try different fillings for experiment.