Jamaican Jerk Chicken Patty

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Jamaican Jerk Chicken Patty AI-generated image
50 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ground chicken Ground turkey in the same amount
  • Scallion A similar amount of finely chopped green onion
  • Vegetable oil An equal amount of neutral canola oil

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein19 g
Carbohydrates37 g
Fat24 g

Fiber 2 g · Sugar 2 g · Sodium 620 mg

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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.

Tips for Jamaican Jerk Chicken Patty

  • Keep the pastry cool while shaping; warm dough can become sticky and lose its flaky texture.
  • A well-sealed edge helps keep the spicy chicken filling from leaking onto the baking sheet.
  • Look for an evenly golden crust and check that the center of a larger patty is no longer pink.

Drink pairing

A crisp, dry cider
Its refreshing fruitiness complements the savory, spicy filling and cuts through the buttery pastry.

0% option: Sparkling apple juice with a squeeze of lime

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot; the pastry may be less crisp after storage.

Frequently asked questions

How can I tell when the patty is done?
The crust should be golden, and the chicken filling at the center should be fully cooked with no pink remaining.

Can I make the pastry ahead?
Yes. Wrap the dough and refrigerate it for up to a day; let it soften just enough to roll without cracking.

Why did the pastry turn out tough?
Too much handling or warm dough can make pastry less flaky. Mix only until it comes together and keep it cool as you shape.
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