Jamaican Curry Chicken Patties (Printable Version)
Flaky turmeric pastry stuffed with spiced curried chicken and potato, baked golden and crisp.
# What You Need:
→ Pastry Dough
01 - 2 ½ cups (315 g) all-purpose flour
02 - 1 teaspoon kosher salt
03 - 1 teaspoon ground turmeric
04 - 1 teaspoon Jamaican curry powder
05 - 1 tablespoon granulated sugar
06 - 1 cup (2 sticks / 225 g) cold unsalted butter, cubed
07 - ½ cup (120 ml) ice water, plus more as needed
→ Curry Chicken Filling
08 - 2 tablespoons vegetable oil
09 - 1 small yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 scotch bonnet pepper, seeded and finely minced (optional, adjust to taste)
12 - 2 teaspoons Jamaican curry powder
13 - ½ teaspoon ground allspice
14 - 14 oz (400 g) boneless, skinless chicken thighs, diced small
15 - 1 small russet potato, peeled and diced
16 - ¾ cup (180 ml) chicken broth
17 - 1 teaspoon fresh thyme leaves
18 - Kosher salt and freshly ground black pepper, to taste
19 - 2 scallions, thinly sliced
20 - ¼ cup (60 ml) coconut milk
→ Assembly
21 - 1 large egg, beaten (for egg wash, optional)
# How To Make It:
01 - In a large mixing bowl, whisk together the flour, salt, turmeric, curry powder, and sugar. Add the cubed cold butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs. Drizzle in the ice water gradually, mixing until a cohesive dough forms. Flatten into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - Heat the vegetable oil in a large skillet over medium heat. Sauté the chopped onion until softened and translucent, about 3–4 minutes. Add the minced garlic and scotch bonnet pepper, stirring for 30 seconds. Sprinkle in the curry powder and ground allspice, toasting the spices for 1 minute until fragrant.
03 - Add the diced chicken thighs to the skillet and brown lightly on all sides, about 4–5 minutes. Stir in the diced potato, chicken broth, and thyme leaves. Season with salt and pepper to taste. Cover, reduce heat to medium-low, and simmer for 10–12 minutes until the potato is tender and the chicken is cooked through.
04 - Stir in the sliced scallions and coconut milk. Continue cooking uncovered, stirring frequently, for 5–7 minutes until the mixture thickens and most of the liquid has evaporated. Remove from heat and let the filling cool completely before assembling.
05 - Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thickness. Using a 6-inch bowl or cutter, cut out as many circles as possible, re-rolling scraps as needed.
06 - Spoon 2–3 tablespoons of cooled filling onto one half of each dough circle. Fold the other half over to form a half-moon shape. Press the edges firmly with a fork to crimp and seal. Place each patty on a parchment-lined baking sheet.
07 - Brush the tops of the patties with the beaten egg for a golden, glossy finish. Bake on the center rack for 25–30 minutes until the pastry is deep golden brown and crisp.
08 - Allow the patties to cool on the baking sheet for 5–10 minutes before serving. Best enjoyed warm.
# Helpful Hints:
01 -
- That turmeric stained pastry shatters into golden flakes the second you bite through it, and honestly nothing in the frozen aisle comes close.
- The filling is saucy and spiced just enough to make your nose tingle without needing a glass of milk nearby.
02 -
- If your filling is even slightly warm when you fold it into the pastry, the butter will melt before it hits the oven and you will lose every bit of flakiness.
- The dough needs that full 30 minute chill, because rushing it makes it sticky and impossible to roll thin enough for proper layers.
03 -
- Grate the cold butter on a box grater instead of cubing it, and the flakes will distribute faster with less handling and warmer hands.
- Dust your work surface with a mixture of flour and a pinch of curry powder so the bottom of each patty picks up extra flavor while you roll.