August 22, 2019
The perfect Caribbean fast food, patties are basically the local take on the Latino empanada, the Indian samosa or indeed the great British pastie. The main difference is that patties are always generously spiced, and that includes the pastry – the yellow/orange colour is obtained using curry powder or turmeric in the pastry mix. Patties can be filled with minced beef, chicken, salt fish or lamb, and nowadays veggie patties are commonly available too. This recipe uses minced lamb, but feel free to substitute for one of the others if preferred. These little parcels of spicy goodness are perfect for a snack, to take on a picnic or as a light lunch with some salad.
1First make the pastry. Sieve the flour into a bowl, then add the turmeric and some salt and pepper. Grate the chilled butter into the bowl, and with your fingers mix it all together until it resembles breadcrumbs. Now add the water and mix, kneading with your fingers. This method will help make the pastry flaky. When done, cover the pastry with clingfilm and leave in the fridge to chill.
2For the filling, fry up the onion, ginger/garlic and Scotch Bonnet until soft, then add the minced lamb to the pan. Keep frying until the lamb in well browned, then add the Poudre de Colombo, the paprika, the thyme and the ketchup, stirring well so everything is nicely amalgamated. Add a teaspoon or two of flour for thickening the mixture before adding water to cover. Cook the mince on a moderate heat for half an hour or so, until nicely done and thickened. Let the mince cool down before making up your patties.
3Now to make the patties. Cut a piece of the pastry and roll it out, then use a small saucer to create a circle. Place a few spoons of filling onto one side of the circle, then fold over to make a half moon, pressing together the edges and piercing the top with a fork. Continue this process until all your pastry and filling is used. Lay the patties onto a baking tray and place in an oven preheated to 180 degrees, and bake for 20-30 minutes.