SOUL Post: The Best Caribbean Patties!

Hi all,

Christmas is approaching,is here and a firm favourite each year are my Patties. This recipe was inspired by Levi Roots Jamaican Sunshine Patties. All hail Mr Levi Roots as his recipe is full proof. After many a go at making the Patties I made my own, adapting on fillings as well as composition of spices in the pastry itself. A little more butter and a little more Turmeric for me and it is surely a winner. Also a must is to make the pastry at least a week in advanced and freeze, defrosting thoroughly the day before usage means that your pastry will be well rested and hold up well in the oven. Another must is to follow Delia Smith's tips on the perfect shortcrust pastry to ensure crisp, short pastry. 


Ingredients

Pastry:

• 225g/8oz plain flour, plus extra for dusting
• 3-4 tsp ground turmeric
• 2 tsp salt
• 115g/4oz cold butter, cut into small cubes 
• 4-5 tbsp cold water 

1 free-range egg, lightly beaten

Lamb Filling:                            

                                         
                                                       500g Lamb Mince

2 tbsp Sunflower Oil

1 Red Pepper chopped into small cubes

2 Medium Carrots chopped into small cubes

2 Large Onions

3 Sprigs of Thyme

3 Cloves of Garlic Finely Chopped

1 Chicken or Vegetable Stock Cube

2 tbsp Salt

2 tbsp Black Pepper

3 Bay Leaves

3 tbsp Ginger Powder

3 tbsp Paprika

3 tbsp Clove Powder

3 tbsp Dried Mixed Herbs

2 tsp Curry Powder

2 tsp Cinnamon

2 tsp Nutmeg

2 tbsp Adobo Seasoning (or All Purpose)

A good dash of Soy Sauce

A squeeze of Ketchup

A dash of water

Preparation of the Pastry

1. Sieve Flour, Salt, and Tumeric into a metal bowl.
2. Cut the cold butter into the flour with a metal knife, until it is blended into the flour forming what looks like large breadcrumbs.
3. Once combined with cold hands, lightly rub the butter into the flour. Ensuring that you rub softly with fingertips from some height. Just until small breadcrumbs are formed.
4. Once roughly incorporated run the cold tap, until it reaches its coldest. A little at a time add approximately 1 tablespoon of water mixing with a metal knife to form a dough. Roughly incorporate with hands until a dough is formed. Do not worry if there are clumps of butter as this will make perfect pastry upon baking.
5. Store dough in the fridge for 30 minutes or better still overnight in cling film  I like to store in the freezer a week in advanced.

Preparation of the Lamb filling

1. Preheat your oven to 180 degrees celcius or Gas Mark 6.
2. In a large lidded pan on a medium heat, fry your chopped onions until beginning to turn golden brown. Then stir in your garlic along with Red Pepper and chopped carrots to soften. 
3. Add in Lamb Mince stirring until beginning to brown, before adding all powdered seasoning apart from stock cube. Continue to stir ensuring all of the ingredients are thoroughly mixed.
4. Once the meat is beginning to cook, the juices will run. Let this cook off as you continue string the meat. Once this has occurred add in your ketchup, soy sauce and sprigs of thyme.
5. Allow the meat to simmer and juices to dry out slightly continuing to stir. If completely dries out add a little cold water.
6. Now add a dash of water, as well as your stock cube. Stir thoroughly and allow the mince to cook until it is a thick sauce consistency. This should take approximately 25-30 minutes in total on a medium heat.
7. Leave to cool completely. This is ideal made the night before.

Assembling the patties

1. Roll out chilled dough onto a floured work surface with a lightly dusted rolling pin until approximately 0.5cm thickness.
2.  Using a cutter or a bowl of 4.5 inches in diameter, cut 6-8 discs.

   3. Using a teaspoon fill each with 1 teaspoon of the lamb filling, covering the arc facing      you, leaving the other unfilled.
   4. Dab the opposite arc with water and fold over to meet the other side, pressing down  lightly with a fork. Then with a fork pierce three times on top. 

   5. Brush lightly with beaten egg and set aside on a baking sheet ready to bake.
   6. Repeat this until all of the dough is finished.

    

    7. Place on a lined baking sheet, and bake in preheated oven for 20-25 minutes or until golden brown.

The end result!

I can attest that these will not last long, this recipe will be a firm favourite. Thanks to Delia Smith and of course Levi Roots. Please thank me later, and do share your experience with making these Lamb Patties.

Ekeisha 

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