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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 products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at several formal activities actually. I am certain you will see lots of people who just like the Caribbean patties for wimps dishes which you make.

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

Ingredients - Caribbean patties for wimps:

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

Patties are such a part of the culture that they are the standard lunch fare for Jamaican children. Jamaican adults, too, often enjoy two patties, a coco bread. Learn vocabulary, terms and more with flashcards, games and other study tools. What are types of Chicken Patties are Available?

Caribbean patties for wimps process:

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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