Jerk chicken patties are ideal for lunch, picnics and putting into lunchboxes. The crisp pastry is filled with a soft spiced chicken filling.
Recipe inspiration
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 turmeric. 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. Even if it looks a bit rustic it doesn’t really matter.
Serve hot. These mini patties would be also great for packed lunches or a quick tea.
Pin on your Pinterest board for recipe inspiration!
Recipe
Jerk Chicken Patties
Ingredients
- 2 chicken breasts
For the sauce:
- 1 onion diced
- 1 tsp mild chilli powder
- fresh thyme leaves only, small bunch
- 2 tsp ginger chopped
- 60 ml white wine vinegar
- 60 ml light soy sauce
- frozen peas handful
For the pastry:
- 225 g plain flour (all-purpose flour)
- Pinch of salt
- 1.5 tsp turmeric
- 115 g butter cold
- 4-5 tbsp of cold water
- Egg for the egg wash
Instructions
- Place all the sauce ingredients (excluding the peas) in a blender and blend until smooth.1 onion, 1 tsp mild chilli powder, fresh thyme, 2 tsp ginger, 60 ml white wine vinegar, 60 ml light soy sauce
- Place the chicken in the slow cooker, pour over the sauce, add the frozen peas and cook on high for 3-4 hours.2 chicken breasts, frozen peas
- 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.225 g plain flour (all-purpose flour), Pinch of salt, 1.5 tsp turmeric
- Cut the butter into small cubes and rub it into the flour until you have the texture of breadcrumbs.115 g butter
- Add the water little by little, stirring it in with a spoon, until it comes together as dough. You might not need to use all the water.4-5 tbsp of cold 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.Egg for the egg wash
- 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℃ / 350℉ for 20-25 minutes, until golden brown.
Dezaray says
I visited Jamaica this year for work and had these for the first time there. I’ve been dreaming about them ever since. I just made your recipe and they are fantastic! Totally brought me back. I only wish I would have made a triple or quadruple batch! Yummmm
Lucy @SupergoldenBakes says
I am not a huge fan of these and have never made them but it has to be said yours look a million miles tastier than the examples I see displayed in shops locally. Thanks for linking to #GBBO Bake Along
Stacey Guilliatt says
Ooh I love jerk chicken, these look tasty! #greatbloggersbakeoff2014
Jenny Paulin says
they look lovely and i bet the flavours were amazing too.
thank you for linking up x