Liam’s Caribean Patties

These Caribbean patties are stuffed to the rafters with vegetables that are spiced with a homemade jerk seasoning. Use the attached template to create game controller decorations that will take your patties to the next level.

Makes: 2

Equipment

You will need:

23cm plate or bottom of a 23cm cake tin

Baking sheet lined with baking paper

Cake-decorating paintbrush

Ingredients

For the pastry:
  • 200g plain flour, plus extra for dusting
  • 1 tsp ground turmeric
  • Pinch of fine salt
  • 125g unsalted butter, frozen
  • 1 egg, beaten, to glaze
For the jerk seasoning:
  • 1½ tsp cayenne pepper
  • ½ tsp hot smoked paprika
  • ½ tsp ground allspice
  • ½ tsp chilli flakes
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp light brown soft sugar
  • 1 tsp fine salt
  • ¼ tsp freshly ground black pepper
For the filling:
  • 25g block creamed coconut, grated
  • 1 tbsp tomato purée
  • 20g frozen peas, defrosted
  • 20g sweetcorn
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • ½ small red chili, deseeded and finely chopped
  • 2 spring onions, finely sliced
  • 1 small carrot (about 30g), finely chopped into 7.5mm dice
  • 100g sweet potato, finely chopped into 7.5mm dice
  • 1 tbsp jerk seasoning
For the coconut and lime dipping sauce:
  • 50g coconut cream
  • 125g soured cream
  • 1 tbsp lime juice
  • 1 tbsp jerk seasoning
  • 1 tbsp runny honey

Method

  • Step 1
    Heat the oven to 200°C/180°C fan/400°F/Gas 6.
  • Step 2
    Make the pastry. Tip the flour into a bowl and stir in the turmeric and salt.
  • Step 3
    Grate the frozen butter into the bowl and lightly toss it around with a table knife to coat the butter in flour.
  • Step 4
    Gradually add 4–5 tablespoons of cold water, stirring until the mixture comes together to form a dough. Bring the dough together into a ball, then wrap it and chill it in the fridge while you make the filling.
  • Step 5
    For the jerk seasoning, mix all the ingredients together in a small bowl and set aside.
  • Step 6
    Make the filling. Tip the coconut into a medium bowl. Add the tomato purée, peas, sweetcorn, ginger paste, garlic paste, chilli, spring onions, carrot, sweet potato and 1 tablespoon of the jerk seasoning. Mix well together and set aside.
  • Step 7
    Divide the chilled pastry in half and roll one piece out on a lightly floured surface slightly larger than a 23cm circle. Using a plate or the bottom of a cake tin as guide, cut the pastry into a neat 23cm circle. Repeat with remaining pastry so that you have two circles of the same size. Reserve the trimmings.
  • Step 8
    Divide the filling between the pastry circles, spooning it onto one half of the pastry and leaving a 1cm border around the edge. Leave the other half clear. Brush the border with water, then fold the empty half of pastry over the filling to form a patty. Repeat for the second pastry circle and filling. Seal both patties with a fork, then place them on the lined baking sheet.
  • Step 9
    Roll out the trimmings and, using the template provided, cut out two sets of game-controller buttons. Paint one set with the diluted red food colouring and one set with the diluted blue food colouring.
  • Step 10
    Glaze the patties with the beaten egg, then stick the game-controller buttons on to each patty, using the diagram as a guide. Bake for 25–30 minutes, until crisp, golden and cooked through.
  • Step 11
    Meanwhile, make the coconut lime dipping sauce. Mix all the ingredients together in a small bowl and serve with the patties.

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