Jamaicans love their patties, which those from the US might call hand pies or pasties.  Whatever you want to call them, these recipes from Two Sisters and a Meal feature more that your usual ground beef.

 

Ingredients

For making the crust

1 pound all‐purpose flour
1 teaspoon salt
½ pound cold butter, cut into ½ inch pieces
4 tablespoons ice‐cold water

Method

Keep the butter chilled, cut into very small pieces. Sieve the flour and the salt
together and gently rub in the butter until the flour is a sandy texture. Add the
water all at once and mix just sufficiently to create a mass. Wrap in cling film or a
plastic bag and store in the refrigerator overnight. Remove one hour before use to
allow to come to room temperature; divide the dough into four portions. Roll out
each portion very thin for patties and cut into four‐inch diameter circles, creating as
little waste as possible. Leftover dough may be sealed with Saran Wrap and frozen
for up to two weeks.

Fill patties with approximately one tablespoon of filling of choice, fold over pastry
and crimp edges with a fork. Score top of pastry and brush with egg wash. Bake for
30 to 35 minutes at 375°F till top is golden brown.

For the Coconut Curried Shrimp Filling

1 tablespoon Corn Oil
½ Red Onion, chopped
1 oz Fresh Ginger ‐Cleaned and minced
3 cloves Garlic, chopped
2 cups Titi Shrimps
1 tablespoon Curry Powder
¼ cup Coconut Cream
3 tablespoons chopped Cilantro
Orange zest

Method

Sweat the onions the oil for 2 minutes. Add the ginger and garlic and sweat for a
further 2 minutes.

Add the curry powder and orange zest and cook over a low heat for several
minutes.

Combine all into a paste and move to the side of the pan. Add Shrimps and sauté for
2 minutes. Add the coconut milk and combine thoroughly.

Cook for a further few minutes until the shrimps are cooked. Remove from the heat
and add the cilantro.

For the Callaloo and Goat Cheese filling

1 tablespoon olive oil
1 clove garlic, diced
1 small yellow onion, chopped
½ Scotch bonnet, seeded and diced
1 bunch thyme
1 stalk scallion, diced
1 bundle callaloo, chiffonade– should be about 4 cups
½ cup heavy cream
¼ cup mascarpone cheese
¼ cup goats cheese

Method

To make the callaloo filling, heat oil in a pan over a medium flame. Add garlic, onion,
Scotch bonnet, thyme and scallion and cook till soft. Add callaloo and cook down till
it turns bright green; add heavy cream and allow to reduce a bit. Mix in Mascarpone
and Chevre cheeses. Put aside and allow to cool.