Ingredients
CRUST:
- 2 ½ cups organic all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon Jamaican curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ cup salted butter, cubed + COLD
- ½ cup salted butter, FROZEN + grated + divided
- 1 cup unsweetened almond milk, VERY COLD + 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 minced fresh ginger
- 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
- 2 ½ tablespoons curry powder, divided
OTHER:
- Egg wash (1 egg + 1 tablespoon milk whisked together)
Instructions
- Make the crust: In a large bowl, whisk together the flour, baking powder, curry powder, turmeric, parsley, and thyme until fully combined. Add the cubed cold butter plus half of the grated frozen butter. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles peas and becomes crumbly. Reserve the remaining grated butter by returning it to the freezer covered. Pour in the cold almond milk and stir with one hand until the dough comes together but isn’t too wet. If the mixture feels dry, add cold milk 1 tablespoon at a time. Shape the dough into a ball, flatten slightly, wrap in plastic, and chill for at least 1 hour.
- Burn the curry powder: Heat a medium skillet over medium-high heat and add the olive oil. Once hot, stir in 1 ½ tablespoons of the curry powder. Cook the curry powder in the oil, stirring occasionally, until it darkens to a deep brown and becomes fragrant, about 2-3 minutes.
- Make the filling: In the same skillet, add the chopped onions, minced ginger, and garlic. Sauté until fragrant and translucent, about 2-3 minutes. Add the shredded chicken, remaining 1 tablespoon curry powder, sea salt, allspice, and minced scotch bonnet pepper, mixing well. Pour in the coconut milk and chicken stock. Bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes until the sauce thickens and the chicken is coated. Remove from heat and let cool completely.
- Assemble the patties: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a medium rectangle. Sprinkle the reserved grated cold butter over the dough, fold it, and roll out again. Repeat folding and rolling once more until the dough is about 3 mm thick. Use a circular cutter or saucepan lid to cut out medium-sized circles. Lightly brush egg wash on one half of each circle, then spoon about 2 tablespoons of the chicken filling onto the other half. Fold the egg-washed half over the filling, creating a half-moon shape. Press the edges gently and crimp with a fork to seal. Place the patties on the prepared baking sheet.
- Bake: Bake the patties in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky. Remove from the oven and let cool slightly before serving.
Notes
- Ensure butter is very cold and frozen butter is kept cold to achieve a flaky crust.
- Burning the curry powder before adding it to the filling intensifies the flavor—don’t skip this step for authentic taste.
- If dough feels too dry, add cold milk gradually to avoid a wet dough that won’t hold shape.
- Use Jamaican curry powder for best flavor authenticity.
- The dough will look pale yellow before baking but will darken to a golden color once baked.
- Use a small saucepan lid or biscuit cutter for uniform patty sizes and even baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Jamaican
