Jamaican Jerk Patty Recipe

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Jamaican Jerk Patty Recipe

INGREDIENTS

Ingredients for Jerk Chicken

• 1 lbs Chicken (breast or boneless thigh)
• 1 Tbsp Ground Allspice
• 1 Tbsp Dried Thyme (Finely chopped)
• 1 Tsp Cayenne Pepper
• 1 Tsp Black Pepper
• 1 Tsp Ground Sage
• 1 Tsp Garlic Powder
• 1 Tbsp Brown Sugar
• ½ Cup Cooking Oil
• ½ Cup Soy Sauce
• 1 Cup White Vinegar
• 2 Scotch Bonnet Peppers (Finely chopped)
• Pinch Salt
• 1 Onions (Finely chopped)

PROCEDURE

1. Mix allspice, thyme, cayenne, black pepper, sage, salt, sugar, and the following spices in a bowl.
2. Combine the spices and herbs well.
3. Cooking oil, soy sauce, and vinegar are then added. Combining all of these. Stir in the onion and Scotch bonnet pepper.
4. A thorough blending of all ingredients is required.
5. As you add the chicken, make sure the mixture is all over it.
6. Allow marinating for a minimum of one hour.
7. Place the chicken on the grill after marinating, and cook through.
8. Turn over, then jerk sauce on each side.
9. You can now choose to either shred your jerk chicken or chop it into small pieces.
10. In a saucepan add some jerk sauce, just enough to smother the chicken. Bring to a boil. Just in case you do not know how to, here is a quick and easy recipe to make your own jerk sauce from scratch.
11. Once your sauce is bubbling, add your jerk pieces to the thick sauce, stir it and set aside until cool.

Ingredients for making the dough

• 3½ cups all-purpose flour
• 1½ tsp salt
• 1 tbsp brown sugar
• 4 tsp Jamaican curry powder
• 1 cup flavoured shortening
• ¼ cup vegan butter or margarine
• ¾ cup ice-cold water

Instructions for making the dough

1. Sift the flour and salt together in a large mixing bowl, and then add the brown sugar and curry powder.
2. Butter and shortening should be frozen in cube form.
3. Add the cubed shortening and margarine to the flour to coat. Use your fingers to flatten and squeeze the cubes.
4. Until a dough develops, add the water gradually while mixing after each addition.
5. Onto a sizable piece of parchment paper that has been lightly dusted with flour, spread the dough out. The dough should be lightly kneaded and pressed into a ball.
6. Add extra flour and place a second sheet of parchment paper on top of the dough. The dough is rolled out into a rectangle.
7. The dough should be folded in half so that the two ends meet in the middle. and fold once more.
8. Roll and fold the dough one more after giving it a quarter turn.
9. For at least an hour, wrap the dough in cling film and put it in the refrigerator (not the freezer) to chill and relax.

Making the Patties

1. Set the oven's temperature to 400 °F (200 °C).
2. On parchment paper, divide the dough into 6 equal pieces.
3. Each portion should be rolled to a thickness of about 1/8 inch between the second layer of paper.
4. Spoon the jerk chicken into the centre of each part of the dough after evenly dividing it. Fold the dough over, use a fork to bind the edges, and then trim off any extra dough.
5. The patties should be baked for 30 to 35 minutes, or until the edges are browned, on two baking pans coated with parchment paper. Serve Hot.

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