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Caribbean patties for wimps cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at many formal activities also. I am certain you will see lots of people who just like the Caribbean patties for wimps dishes you make.

Alright, don’t linger, let’s task this caribbean patties for wimps menu with 18 components which are absolutely easy to have, and we have to process them at the very least through 12 tips. You should commit a while on this, so the resulting food could be perfect.

Composition Caribbean patties for wimps:

1. Prepare 500 g plain flour
2. Need 140 g for butter, cold
3. Take 140 g - shortening/suet
4. Require 1 tbsp of turmeric
5. Require 1 tsp sugar
6. Prepare 1 tsp of salt
7. Take 1 tbsp malt vinegar
8. Take For the filling
9. Provide 400 g of chicken/beef/turkey mince
10. Make ready 1/2 of onion, diced
11. Take 1 tsp garlic purée (or a crushed clove)
12. Make ready 1 tsp chilli powder
13. Require 1 tsp for paprika
14. Need 1 tsp of white pepper
15. Prepare 1 tsp - allspice/mixed spice
16. Prepare 1 tsp for chilli flakes (or a scotch bonnet)
17. Give 1 tsp curry powder
18. Take 1 tbsp - parsley

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Caribbean patties for wimps making:

1. Make the crust first. Mix the flour, turmeric, sugar and salt then cut the butter into cubes and rub into the flour mix with your fingertips until it makes a breadcrumb like texture.
2. Add in the shortening and vinegar and give a quick mix. Get about 250ml cold water and add a little bit at a time, mixing with your hands until you make a dough. You may not need all the water or you might need more
3. Roll out the dough to about a £1 coin thickness then leave in the fridge for about 30 mins while you make the filling.
4. To make the filling, fry the onion and garlic in some oil. Add all the spices and fry for about 5 mins till the onion is soft.
5. Add in the mince and cook for about 10 mins or until the mince has browned.
6. Add the parsley, scotch bonnet if using and a couple of tbsps water and cook for a further 5 mins. Turn off the head and leave to cool.
7. Take the pastry out of the fridge then use a large glass to cut out as many circles as you can. Pop the circles back into the fridge until the mince has cooled
8. When you are ready, preheat the oven to 190c and line a baking sheet with baking paper
9. Take a tablespoon of the filling and place it in the middle of the pastry circle. Fold it over to make a half moon shape then press down the sides first with your fingers then with a fork. Keep going until you either run out of pastry or filling (or both!)
10. Place as many as can fit on your baking sheet with a couple of cm apart and then bake in the oven for 30mins. You may need to do this in batches.
11. Once cooked they should dry on the outside and if you tap the bottom they’ll be hollow sounding.
12. Transfer them to a cooling rack. They can be eaten hot or cold. I like them cold but sometimes you can’t resist fresh out of the oven

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