Jamaican Curry Chicken Patties
Highlighted under: WorldTaste Adventures
I love making Jamaican Curry Chicken Patties because they bring a taste of the island right into my kitchen! With their flaky crust and savory filling, these patties are a delightful blend of spices and textures. I find that the curry flavor combined with tender chicken creates an irresistible snack or meal. Whether enjoyed fresh from the oven or as a leftover, these patties never fail to please my palate, making them a staple in my home cooking repertoire.
When I first tried my hand at making Jamaican Curry Chicken Patties, I was surprised by how easy they were to make at home. I experimented with different spices and adjusted the filling to include my favorite veggies and herbs. The key is to let the filling cool before adding it to the dough, ensuring that the patties hold their shape when baking.
One evening, I decided to host a small gathering, and these patties became the star of the show. Everyone loved them, and I learned that cooking up a batch just before guests arrive fills the house with an amazing aroma that stimulates the appetite long before they even take a bite. Don’t skip the egg wash; it gives them a gorgeous golden finish!
Why You'll Love This Recipe
- Flaky, buttery crust that perfectly complements the spicy filling
- Rich, aromatic curry flavor that transports you to Jamaica with every bite
- Versatile dish that can be served as appetizers, snacks, or a main course
Mastering the Pastry
The key to achieving a flaky pastry crust lies in the incorporation of cold butter. I recommend cutting the butter into the flour quickly to minimize the time it's exposed to heat; this ensures that the butter stays firm and creates those delicious flaky layers. Use your fingertips or a pastry cutter to combine the flour and butter until the mixture resembles coarse crumbs. If the mixture begins to look greasy, it may be a sign that the butter is warming up, so work swiftly.
After mixing your dough, let it rest in the fridge for at least 30 minutes. This step not only relaxes the gluten in the flour, resulting in a tender crust, but also helps the fat cool down, contributing to the desired flaky texture. When rolling out the dough, dust your work surface lightly with flour; this will keep it from sticking while maintaining the integrity of the pastry. Aim for a thickness of about 1/8 inch for the best results.
Perfecting the Filling
Building flavor in your filling starts with the aromatics. Sautéing the onion and garlic until softened not only enhances their natural sweetness but also forms a solid base for your curry flavor. Don’t rush this step; take your time to caramelize these ingredients, which adds depth to the dish. Once the chicken is added, allow it to absorb the spices fully by cooking everything together for several minutes until heated through.
For added freshness and brightness, fold in green onions right at the end. They will retain their crisp texture and vibrant color, contrasting beautifully with the tender chicken and spices. If you want to adjust the heat level of your filling, consider adding diced jalapeños or a dash of hot sauce. This can transform your patties into a spicier delight, perfect for those who crave a kick.
Ingredients
For the pastry
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup cold water
- 1 egg (for egg wash)
- 1 tsp salt
For the filling
- 1 lb chicken breast, cooked and shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp allspice
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Combine all the filling ingredients in a bowl and mix well.
Instructions
Make the pastry
In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms.
Prepare the filling
Sauté onion and garlic in a skillet until soft. Add cooked chicken, curry powder, allspice, and bell pepper. Cook until heated through. Stir in green onions and season with salt and pepper. Let cool.
Assemble the patties
Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles of about 4 inches in diameter. Place a spoonful of filling on one half of each circle and fold over the other half. Crimp edges to seal.
Bake
Preheat oven to 400°F (200°C). Place patties on a baking sheet. Brush the tops with the egg wash.
Let the patties cool slightly before serving.
Pro Tips
- For a spicier filling, add chopped Scotch bonnet peppers. These patties can be frozen before baking
- just add a few extra minutes to the cooking time when baking from frozen.
Storage and Reheating
These Jamaican Curry Chicken Patties can be made ahead and stored for quick meals. Once baked, let them cool completely before transferring to an airtight container. They will keep well in the fridge for 3-4 days, or you can freeze them for up to 3 months. To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven for about 15-20 minutes until they are heated through and the crust regains its crispness.
If you’re short on time, consider preparing the filling a day in advance. It can be easily refrigerated, allowing the flavors to deepen overnight. Just assemble and bake the patties when you're ready to enjoy them. This method saves time without compromising the flavor or quality, making these patties an excellent choice for busy households.
Serving Suggestions
Jamaican Curry Chicken Patties are incredibly versatile; they can be served as appetizers, a snack, or even as a main dish alongside a fresh salad. Pairing them with a tangy dipping sauce like mango chutney or a simple yogurt-based sauce enhances their flavor profile and adds a refreshing contrast. I often serve them with a side of coleslaw for a satisfying meal that's bursting with different textures.
You can also experiment with the fillings to cater to various dietary preferences. Consider substituting the chicken with chickpeas for a vegetarian option, adding similar spices to maintain the signature curry flavor. Feel free to get creative with the vegetables as well; adding spinach or grated carrots can increase the nutritional profile while adding color and texture to the patties.
Questions About Recipes
→ Can I use ground chicken instead of shredded?
Yes, ground chicken works well and will cook faster.
→ How should I store leftover patties?
Store in an airtight container in the refrigerator for up to 3 days.
→ Can I make the dough ahead of time?
Absolutely, you can refrigerate the dough for up to 2 days or freeze it for a month.
→ What can I serve with these patties?
They pair wonderfully with mango salsa or a fresh garden salad.
Jamaican Curry Chicken Patties
I love making Jamaican Curry Chicken Patties because they bring a taste of the island right into my kitchen! With their flaky crust and savory filling, these patties are a delightful blend of spices and textures. I find that the curry flavor combined with tender chicken creates an irresistible snack or meal. Whether enjoyed fresh from the oven or as a leftover, these patties never fail to please my palate, making them a staple in my home cooking repertoire.
Created by: Rafael
Recipe Type: WorldTaste Adventures
Skill Level: Intermediate
Final Quantity: 12 patties
What You'll Need
For the pastry
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup cold water
- 1 egg (for egg wash)
- 1 tsp salt
For the filling
- 1 lb chicken breast, cooked and shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp allspice
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
How-To Steps
In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
Sauté onion and garlic in a skillet until soft. Add cooked chicken, curry powder, allspice, and bell pepper. Cook until heated through. Stir in green onions and season with salt and pepper. Let cool.
Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles of about 4 inches in diameter. Place a spoonful of filling on one half of each circle and fold over the other half. Crimp edges to seal.
Preheat oven to 400°F (200°C). Place patties on a baking sheet. Brush the tops with the egg wash. Bake for 25 minutes or until golden brown.
Extra Tips
- For a spicier filling, add chopped Scotch bonnet peppers. These patties can be frozen before baking
- just add a few extra minutes to the cooking time when baking from frozen.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 300mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 10g