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    Home » Chicken » Jerk Chicken Patties with a Slow Cooked Filling

    Published on Sep 21, 2014. Modified on Jan 14, 2021 by bakingqueen74. This post may contain affiliate links. 3 Comments

    Jerk Chicken Patties with a Slow Cooked Filling

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    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. 🙂

    Jerk Chicken Patties

    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.

    Jerk Chicken Patties

    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.

    Jerk Chicken Patties

    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.

    Jerk Chicken Patties

     

    Jerk Chicken Patties

    Serve hot. These mini patties would be also great for packed lunches or a quick tea.

    Jerk Chicken Patties

    Pin on your Pinterest board for recipe inspiration!

    Jerk chicken patties with a slow cooked filling

     

    Jerk Chicken Patties

    Jerk chicken patties made with a slow cooked chicken filling and then encased in a delicious turmeric pastry
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Lunch, Main Course
    Cuisine: Slow Cooker, West Indian
    Keyword: jerk patties
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Slow Cooking Time: 4 hours
    Total Time: 35 minutes
    Servings: 10
    Calories: 227kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 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

    Instructions 

    • 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.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

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    Reader Interactions

    Comments

    1. Lucy @SupergoldenBakes says

      October 11, 2014 at 2:03 pm

      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

      Reply
    2. Stacey Guilliatt says

      September 28, 2014 at 9:01 pm

      Ooh I love jerk chicken, these look tasty! #greatbloggersbakeoff2014

      Reply
    3. Jenny Paulin says

      September 22, 2014 at 10:39 am

      they look lovely and i bet the flavours were amazing too.
      thank you for linking up x

      Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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