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Flaky Jamaican Curry Chicken Patties

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These Flaky Jamaican Curry Chicken Patties feature a golden, buttery crust filled with tender curry-seasoned chicken, coconut milk, aromatics, and Scotch bonnet pepper. The pastry is rich and flaky while the filling brings classic Jamaican-inspired curry flavor to every bite.

Ingredients

  • Crust:
  • 2½ cups organic all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon curry powder, preferably Jamaican curry
  • ½ teaspoon turmeric powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ cup salted butter, cubed and cold
  • ½ cup salted butter, frozen, grated, and divided
  • 1 cup unsweetened almond milk, very cold, plus 2 tablespoons
  • Curry Chicken Filling:
  • 2 cups cooked shredded chicken
  • 1 tablespoon extra virgin olive oil
  • ½ onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 Scotch bonnet pepper, minced
  • 1 teaspoon sea salt
  • 1 teaspoon allspice
  • 1 (14 oz) can full-fat coconut milk
  • 3–4 tablespoons organic chicken stock
  • 2½ tablespoons curry powder, divided
  • Egg Wash:
  • 1 egg
  • 1 tablespoon milk

Instructions

  1. Prepare the crust by whisking together the flour, baking powder, curry powder, turmeric, dried parsley, and dried thyme.
  2. Add the cubed cold butter and work it into the flour mixture until coarse crumbs form, leaving some small pieces of butter intact.
  3. Gradually add the very cold almond milk, mixing just until a shaggy dough forms. Do not overwork the dough.
  4. Turn the dough onto a lightly floured surface and gently bring it together. Divide it into portions, wrap, and refrigerate for at least 30 minutes.
  5. For the chicken filling, heat the olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
  6. Add the garlic, fresh ginger, and Scotch bonnet pepper. Cook for about 1 minute until fragrant.
  7. Add the sea salt, allspice, and 1½ tablespoons of the curry powder. Stir well and cook for another 1–2 minutes.
  8. Pour in the coconut milk and chicken stock. Stir and simmer for 5–7 minutes until the sauce thickens slightly.
  9. Stir in the shredded chicken and remaining 1 tablespoon curry powder. Cook for another 3–5 minutes until the filling is thick and well combined. Allow it to cool completely.
  10. Preheat the oven to 375°F (190°C).
  11. Roll each portion of chilled dough into a thin circle. Sprinkle some of the grated frozen butter over the dough, fold, and gently roll again to create flaky layers.
  12. Place a portion of the cooled curry chicken filling in the center of each pastry circle. Fold the dough over the filling and press the edges firmly to seal. Crimp the edges with a fork.
  13. Whisk together the egg and 1 tablespoon milk. Brush the tops of the patties with the egg wash.
  14. Place the patties on a parchment-lined baking sheet and bake for 25–30 minutes, or until golden brown and flaky.
  15. Let the patties cool for several minutes before serving.

Notes

  • Keep the butter and almond milk very cold to help create a flaky crust.
  • Do not overwork the pastry dough, as this can make the crust tough instead of flaky.
  • Jamaican curry powder gives the patties a more traditional flavor. If desired, lightly toast or “burn” the curry powder in oil before adding the other filling ingredients.
  • Scotch bonnet pepper adds significant heat. Reduce the amount for a milder filling.
  • The chicken filling should be cooled completely before assembling the patties so the pastry stays firm.
  • Leftover patties can be refrigerated in an airtight container for up to 3–4 days.
  • For freezing, freeze fully assembled unbaked patties on a tray, then transfer them to a freezer-safe container. Bake from frozen, adding extra baking time as needed.

Find it online: https://ayoubrecipe.com/flaky-jamaican-curry-chicken-patties/