How To Make Jamaica Patties

You should get about a dozen patties out of the quantities below, depending on the size of the plate you use to cut out the pastry. Like most other pies and pasties these make a great alternative to sandwiches for a packed lunch – that is, until primary schools with ‘healthy schools status’ decide to ban pastry from the children’s lunch boxes on the grounds that it contains more calories than wholemeal bread. (Well it wouldn’t surprise me. That’s how daft some of these new rules and regulations are.)

1. Step 1:

   Sift the flour and turmeric into a large mixing bowl and slightly soften the butter in the microwave (on defrost for about 30 seconds) then add the butter to the bowl in small pieces and rub the fat into the flour until it resembles medium-fine breadcrumbs.

2. Step 2:

   Add about half the cold water to the mixture in the bowl and pinch the mixture together with your hands to make a fairly stiff dough, adding a little more water if necessary.

3. Step 3:

   Put the dough in a polythene food bag or wrap it in cling film and leave it to rest in the fridge while you get on with the filling.

4. Step 4:

   Dry fry the mince in a large pan while you finely chop the onions, then add them to the pan and cook for a few minutes until the meat is brown and the onions have softened.

5. Step 5:

   Strain all the fat out of the pan and dissolve the stock cube in a mug of boiling water, then add the stock to the meat followed by the chilli powder, curry powder, crushed garlic and tomato purée.

6. Step 6:

   Stir well and allow the meat to simmer for at least 20 minutes until the sauce thickens nicely. (Adjust the sauce by adding a little more water and/or more tomato purée if you like.)

7. Step 7:

   Allow the meat sauce to cool while you preheat the oven to Gas Mark 6 (200°C) and lightly grease two large baking sheets. Beat the egg in a mug with 3 or 4 tablespoons of cold water.

8. Step 8:

   Divide the dough into two pieces and roll each half out, one at a time, cutting around a small side plate or saucer to make the patties and re-rolling the trimmings to make more as necessary.

9. Step 9:

   Put roughly 1 tbsp of meat in the centre of each pastry round and use the egg/water mixture to wet the edges of the pastry.

10. Step 10:

    Fold each pastry in half over its filling to make a semi-circular patty, pressing the edges down with a fork and piercing fork holes in the centre of each patty two or three times.

11. Step 11:

    Glaze the patties with more of the egg/water mixture, place on the greased baking trays and cook in the oven for about 20 minutes until the pastry is firm and golden.

12. Step 12:

    Serve hot or cold, on their own or with Cheesy Corn Fritters