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Flaky Jamaican Curry Chicken Patties

Delightfully crispy Jamaican curry chicken patties filled with spiced ground chicken, fresh veggies, and aromatic spices, perfect for family gatherings or a late-night snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 patties
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb ground chicken Ensure it's Halal compliant
  • 2 tbsp curry powder
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup peas
  • 1 cup carrots, diced
  • 1 package puff pastry Ensure it's Halal compliant
  • Salt and pepper to taste
  • 1 egg Egg wash Beaten with 1 tbsp water

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until they become translucent.
  3. Stir in the ground chicken and cook until it's fully browned, breaking it apart with a spoon.
  4. Once the chicken is cooked, mix in the curry powder, salt, and pepper to taste. Then, add in the peas and diced carrots, cooking for another 4-5 minutes. Make sure everything is well combined, and then take it off the heat to cool slightly.
  5. Roll out the puff pastry on a floured surface and cut it into rounds (about 5-6 inches in diameter).
  6. Place a spoonful of the chicken mixture in the center of each round. Fold the pastry over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for an extra-secure seal.
  7. Brush the tops of each patty with the egg wash for a beautiful golden finish.
  8. Arrange the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
  9. Allow them to cool slightly before serving. Enjoy your Flaky Jamaican Curry Chicken Patties warm!

Notes

Substitutions: Use ground turkey or lentils for a vegetarian option. Make sure your chicken filling has cooled slightly before sealing the patties to prevent sogginess. Don't overstuff the patties for proper sealing.