Jamaican Jerk Chicken Patty

A flavorful Jamaican street food favorite, this jerk chicken patty combines spicy, savory jerk-seasoned chicken inside a flaky, golden pastry crust. Perfect for a quick, delicious snack.

Steps

1. In a bowl, mix ground chicken with scallion, jerk seasoning, allspice, thyme, Scotch bonnet sauce, garlic, onion, salt, and pepper. Set aside to marinate for 15 minutes. 2. To make the pastry, combine flour, turmeric, and a pinch of salt in a bowl. Cut in cold butter until mixture resembles breadcrumbs. 3. Add cold water gradually and mix until a dough forms. Wrap and chill for 10 minutes. 4. Preheat oven to 180°C (350°F). 5. Roll out dough on a floured surface to about 3mm thickness. Cut into circles (about 10cm diameter). 6. Place a spoonful of the jerk chicken mixture in the center of each circle. 7. Fold the dough over to create a half-moon shape and seal edges by pressing with a fork. 8. Brush the patties lightly with oil and place on a baking sheet. 9. Bake for 20-25 minutes or until golden brown and cooked through. 10. Allow to cool slightly before serving.

100g ground chicken 1 small scallion, finely chopped 1/2 tsp jerk seasoning 1/4 tsp allspice 1/4 tsp thyme 1/4 tsp Scotch bonnet pepper sauce (adjust to taste) 1 small garlic clove, minced 1/4 small onion, finely chopped Salt and pepper to taste 50g all-purpose flour 20g cold butter 1 tbsp cold water 1/2 tsp turmeric (for color) 1 tsp vegetable oil