Jerk Chicken Patties with a Slow Cooked Filling
Once again my latest bake has been inspired by The Great British Bakeoff. This week was Pastry week featuring different kinds of pasties for the signature bake, kouign amann for the technical challenge, and eclairs for the showstopper.
I thought Luis’ eclairs looked amazing. Poor Martha’s crème pat was too runny and her eclairs were poor, I thought she was very lucky to stay in, but glad she did.
The technical challenge looked far too time-consuming so that was ruled out for my bake, and I thought if I made eclairs none of my family would eat them, fussy bunch as they are. I do still want to try making eclairs in the near future though, luckily I think they freeze well. So pasties it was! I decided to use my slow cooker to make the pasty filling, because it is tasty, convenient and leaves you free to get on with other things in the meantime.
I was pleased with how these Jerk chicken patties turned out, as they didn’t leak, which was one of the key factors on the show apparently, they were crisp and browned nicely, and didn’t have soggy bottoms. 🙂
Delicious served hot, they disappeared quickly! You have to burn your fingers on pasties I think to get the filling at its hottest best.
I love the yellow hue of the pastry which comes from the turneric. Watch out you don’t add more as turmeric easily gives a bitter taste if you use too much.
Make your jerk chicken filling in the slow cooker, and then use it to fill these lovely little patties.
The slow cooked jerk chicken is also delicious served with rice and peas as a main meal, one of our favourites here.
Even though it is a bit tricky, filling the patties and folding and then crimping them is great fun! My kids like to join in making these as well, apparently crimping the edges with a fork is the best bit.
Serve hot. These mini patties would be also great for packed lunches or a quick tea.
Pin on your Pinterest board for recipe inspiration!
Jerk Chicken Patties
- 2 chicken breasts
For the sauce:
- 1 onion diced
- 1 tsp mild chilli powder
- Small bunch of fresh thyme leaves only
- 2 tsp of ginger chopped
- 60 ml white wine vinegar
- 60 ml light soy sauce
- Handful of frozen peas
For the pastry:
- 225 g plain flour
- Pinch of salt
- 1.5 tsp turmeric
- 115 g butter cold
- 4-5 tbsp of cold water
- Egg for the egg wash
- Place all the sauce ingredients in a blender and blend until smooth.
- Place the chicken in the slow cooker, pour over the sauce, and cook on high for 3-4 hours.
- Break up the chicken with two forks and stir back into the sauce.
- Leave the chicken mixture to cool until you are ready for it.
- Make the pastry by mixing together the flour, salt and turmeric.
- Cut the butter into small cubes and rub it into the flour until you have the texture of breadcrumbs.
- Add the water little by little, sitting it in with a spoon, until it comes together as dough. You might not need to use all the water.
- Form the pastry into a ball, wrap it in foil or cling film, and chill in the fridge for at least half an hour.
- Roll the pastry out to about 0.5 cm thick, and cut out 8-10 circles using the top of a mug or small pot.
- Place a small amount of the chicken filling, with the frozen peas added, onto each circle.
- Note: You will have leftover filling, which can be served separately, or you could double the pastry for a larger batch.
- Brush the edges of the pastry circle with the beaten egg.
- Fold the pastry over and seal the edges together and use a fork to crimp the edges.
- Place the patties on a baking tray lined with baking paper.
- Bake at 180 degrees for 20-25 minutes, until golden brown.
I’m linking up with #Greatbloggersbakeoff with Jenny Paulin at Mummy Mishaps, and Supergoldenbakes’ GBBO Bake Along.