Flaky Jamaican Curry Chicken Patties are a delicious and portable snack that captures the vibrant essence of Caribbean cuisine. These savory pastries are st￭ with a flavorful curry chicken filling, encased in a perfectly flaky pastry dough that melts in your mouth. This recipe offers a step-by-step guide to creating these enticing patties, perfect for enjoying at home or on the go. With a rich blend of spices and tender chicken, they make a delightful treat for gatherings, picnics, or simply as a satisfying snack any time of day.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, chilled and diced
6-8 tablespoons ice water
1 pound boneless, skinless chicken thighs, diced
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2-3 tablespoons curry powder (adjust to taste)
1 teaspoon allspice
1 cup chicken broth
1 medium potato, diced
Salt and pepper to taste
1 tablespoon fresh cilantro, chopped (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well to ensure even distribution of the dry ingredients.
Add the chilled, diced butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Once formed, wrap it in plastic wrap and refrigerate for at least 30 minutes.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
Add the minced garlic and grated ginger to the skillet and cook for an additional minute.
Stir in the diced chicken thighs, and season with curry powder, allspice, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
Pour in the chicken broth and add the diced potato. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes.
Once cooked, stir in fresh cilantro if desired, and let the filling cool.
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness.
Cut out circles of dough using a round cutter (approximately 4-5 inches in diameter).
Place about 2 tablespoons of the cooled curry chicken filling in the center of each dough circle. Fold and press the edges firmly to seal.
Place the assembled patties on a baking sheet lined with parchment paper. Brush the tops with a beaten egg or milk.
Bake in the preheated oven for 25-30 minutes or until the patties are golden brown and flaky.
Remove from the oven and let cool slightly before serving.
