SPICY JAMAICAN PATTIES
MAKES 6 PATTIES (5 MG THC PER SERVING)
I CAN EAT PATTIES hot, cold, for breakfast, on a hike, as my dinner . . . you name it! The meat patty is like the Big Mac of Jamaica. It’s the perfect way to pass out Herb in a fun, neat, and tidy package or tuck into your bag for the movies (hey, we all do it). You won’t find many burger shops or pizza parlors on the island but patty shops are everywhere. I used to go with Daddy to a place in Half Way Tree in Kingston for patties. He loved them because they were a bit different, stuffed with corn and peas, and they fried their patties instead of baking them. I like mine on the more traditional side, except I stuff mine with a veggie mince (a crumbly ground meat substitute available in the freezer section where you find veggie burgers—or if you can’t find it, just use crumbled veggie burger instead). The sign of a great patty is when you bite into it the filling almost bursts out of the sides, so don’t hesitate to stuff these full up. The patty crust is made with coconut milk and curry powder, which gives it that trademark yellow color, but you can use store-bought pie dough or puff pastry instead if you’re short on time. Use a 3- or 4-inch round cookie cutter to stamp out smaller pieces of dough for more party bites.
PASTRY
2 cups all-purpose flour, plus extra for rolling
2 teaspoons Jamaican curry powder
1½ teaspoons ground turmeric
½ teaspoon fine sea salt
½ cup chilled coconut oil (so it is solid)
7 to 8 tablespoons cold water
FILLING
2 tablespoons coconut oil
6 scallions, white and light green parts only, thinly sliced
½ medium green bell pepper, finely chopped
2 medium garlic cloves, minced
1½ teaspoons finely chopped fresh thyme
1 medium tomato, finely chopped
½ teaspoon plus a pinch fine sea salt
½ teaspoon freshly ground black pepper
1½ cups veggie crumbles or crumbled veggie burger (thawed if frozen)
1 Scotch bonnet pepper, finely chopped
1 tablespoon CannaOil
1 large cage-free egg (optional)
- MAKE THE PASTRY: Combine the flour, curry powder, turmeric, and salt in a food processor and pulse to combine. Add the solid coconut oil and pulse for eight 1-second pulses to work it into the dry ingredients. Transfer the mixture to a large bowl and add 7 tablespoons of the water, using your hands to bring the ingredients together into a smooth ball (add the extra tablespoon of water if the dough seems dry). Turn the dough out onto a large sheet of plastic wrap and knead 2 or 3 times to get it to come together, then press it into a round about ½ inch thick. Wrap in plastic and refrigerate for at least 30 minutes or up to 2 days.
- MAKE THE FILLING: Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Add the scallions and bell pepper and cook, stirring occasionally, until they start to brown, 2 to 3 minutes. Stir in the garlic and cook until it is fragrant, about 30 seconds. Stir in the thyme, tomato, ½ teaspoon of the salt, and the black pepper. Reduce the heat to medium and cook until the mixture is thick and no liquid remains in the pan.
- Add the veggie crumbles and Scotch bonnet and continue to cook, stirring often, until the crumbles are heated through and the mixture starts to brown, about 10 minutes. Stir in the CannaOil, then transfer the filling to a medium bowl and set aside to cool (if you use warm filling, the pastry will be too soft to shape).
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Take the dough out of the refrigerator and let it sit at room temperature for 5 to 10 minutes if it has been chilling for more than 30 minutes. Unwrap the dough and place it on a surface lined with plastic wrap or parchment paper. Sprinkle the top with a little flour and roll the pastry into a sheet ¼ to ⅛ inch thick. Use a 5½- to 6-inch-diameter bowl turned upside down to press 4 circles into the pastry. Then use a knife to cut out the rounds. Place the dough rounds on the lined baking sheet. Bring the scraps together and re-roll them, then cut out 2 more rounds for 6 total.
- Whisk the egg (if using) with a pinch of salt and 1 tablespoon water in a small bowl. Place one-sixth of the filling on each pastry round, then brush the edges with egg wash, if using—otherwise just use water. Fold and press the edges together to seal. Use a fork to poke a few holes in the top of each patty, then use the fork to crimp the edges.
- Brush the top of the patties with more egg wash (if using), then bake them for 10 minutes. Reduce the heat to 375°F and continue to bake until the patties are golden brown, 14 to 16 minutes longer. Remove from the oven and transfer to a wire rack to cool at least a few minutes before eating. (If making the patties ahead of time, reheat them in a 200°F oven for about 10 minutes before serving—just long enough to re-crisp the pastry crust.)
