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5 from 2 votes

Jerk Chicken Patties

Jerk chicken patties made with a slow cooked chicken filling and then encased in a delicious turmeric pastry
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


  • 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.


Calories: 227kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 475mg | Potassium: 233mg | Fiber: 1g | Vitamin A: 380IU | Vitamin C: 1.4mg | Calcium: 12mg | Iron: 1.6mg