Jerk Chicken Patties - Jerk Chicken Club

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Creating your own pastry dough can be time-consuming and most people are intimidated by it. But what if you don’t have to?

Forget about those store-bought patties! These jerk chicken patty recipes are 10x better and come together quickly.

Homemade does always taste better. You just have to adjust the spices to suit your taste buds.

Make it, take a few of them in the oven, relax and let the taste lead you to the Jamaican Island.

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Jamaican Chicken Patties by Africanbites

Ingredients for the Jamaican Patty Crust

4 cups of 500 grams all-purpose flour (plus more for dusting)
2 Tablespoon of sugar
½ Tablespoon of salt
1/2 – 2 teaspoon of turmeric
5 ounce of 145-gram Shortening
1 Tablespoon of Vinegar(optional)
1 cup of 250-ml iced water
5 ounce of 140-gram butter

For the Jamaican Chicken Filling

½ medium chopped onion
1 teaspoon of granulated garlic
1 teaspoon of paprika
1/2 teaspoon of allspice powder
1 teaspoon of curry
1 teaspoon of dried thyme
1 teaspoon of white pepper
3 chopped green onions
2 tablespoon of chopped parsley
1 teaspoon of salt or more adjust to taste
1/2 teaspoon of chili pepper
1 pound of ground chicken
1/4 cup of breadcrumbs
1/2 chopped scotch bonnet pepper (optional)
½ teaspoon of powdered chicken bouillon (optional, or replace it with salt)

Dunns River jerk seasoning

Buy it on Amazon

To Make the Jamaican Patty Crust

In a food processor or by hand, mix the flour, salt, sugar, and turmeric blend. Add the butter, shortening, followed by vinegar and water in small amounts. Pulse them until well-combined and the dough holds together in a ball.
Put the dough on a well-floured surface. Divide the dough into two before rolling out. Store the dough in the fridge for at least 30 minutes or until it is ready to use
Using a largemouth of glass or bowl, form the dough into 4 – 5 inch circles by gently pressing and releasing it. Shape it like a meat pie dough.
Continue cutting out the rest of the dough. Store in the fridge for at least 30 minutes or until it is ready to use.

To Make the Jamaican Chicken Filling

Put 2 tablespoons of oil into a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it simmer for about 2 minutes.
Add in the ground meat, breadcrumbs and keep on cooking for at least 10 minutes while stirring frequently to prevent from burning. And then add about ½ cup of water.
Finally, add the green onions and parsley. Adjust for salt and pepper seasoning depending on your taste buds. Take it out from the stovetop and let it cool.

Assembling the Patties

Scoop a heaping tablespoon of filling into each circle, then brush it with egg white around half of the circle.
Fold over then twist it gently with fingers to seal the edges of the patties. Another method of sealing is by pushing the tines of a fork along the edges of the dough.
Preheat the oven to 375 degrees.
Carefully put each patty on a baking sheet and bake it for about 25-30 minutes, depending on the size, or until the edges turn golden brown.
You may freeze to bake them later but it’s best served warm.

Jerk Chicken Patties by Baking Queen 74

Jerk chicken patties in this recipe are made with a slow-cooked chicken stuffing and then encased in a delicious turmeric pastry.

Ingredients

2 breasts of chicken

For the Sauce

1 diced onion
1 tsp of mild chili powder
A small bunch of leaves of fresh thyme
2 tsp of chopped ginger
60 ml of white wine vinegar
60 ml of light soy sauce
A handful of frozen peas

For the Pastry

225 g of plain flour
Pinch of salt
1.5 tsp of turmeric
115 g of butter cold
4-5 tbsp of cold water
Egg for the egg wash

Preparation

Put all the sauce ingredients in a blender and blend until it becomes smooth.
Put the chicken in the slow cooker then pour over the sauce. Cook it on high for 3-4 hours.
Break up the chicken using two forks then stir it back into the sauce. Leave the chicken mixture to cool or until you are ready to use it.
Prepare the pastry by mixing the flour, salt, and turmeric.
Slice the butter into small cubes then rub it into the flour until you have a texture of breadcrumbs. Pour in the water little by little, stirring it with a spoon, until it comes together as a dough. You might not require to use all the water.
Form the pastry into a ball shape, then wrap it in foil or cling film. Let it chill in the fridge for at least half an hour.
Roll the pastry out to about 0.5 cm thick. And then cut it out for 8-10 circles using the mouth of a mug or small bowl.
Put a small amount of the chicken stuffing and frozen peas onto each circle.
Stroke the edges of the pastry with the beaten egg. Fold the pastry over and seal the edges together by crimping the edges with a fork.
Put the patties on a baking tray arranged with baking paper. Bake them at 180 degrees for 20-25 minutes, until it turns golden brown.

NOTE: In case you have leftover stuffing, you can choose to serve it separately or double the pastry dough for a larger batch.

Jamaican-Style Patties by Sian’s Cooking

Ingredients for the Crust

3 C of all-purpose flour
2 TB of turmeric powder
2 tsp of salt
6 oz of cold cubed butter
3 oz of ice water

For the Filling

½ lb of ground chicken
¼ C of chopped onion
2 minced cloves of garlic
1 tsp of salt
¼ tsp of ground allspice
1 tsp of thyme leaves
½ C of minced bell peppers
2 oz of butter
½ C of seasoned breadcrumbs
¾ C of water

To Make the Crust

Mix the flour, turmeric, and salt with a fork, mixer, or just your bare hands to crumble the butter into the flour. Mix them until the flour is sandy. It is okay if there are bit of butter left.
Gently mix in the ice water to create a firm dough. Massage for a few minutes until a soft yellow ball is formed.
Cover the dough and store it in the fridge until it is ready to form the patties.

To Make the Filling

Preheat a skillet or pot over medium heat then add the meat. Crumble it with a fork as it heats through the meat.
Add in the spices and the butter, one at a time. Keep on stirring until the butter melts. Set aside the breadcrumbs and water for last.
When the butter is completely melted, reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 10 minutes.
Afterwards, add in the breadcrumbs and water and stir them well. Cover it with a lid and let it simmer for another 5 to 10 minutes.
Take it out from the heat. Pour it into a heatproof container and let it chill for at least two hours.

To Make the Patties

Preheat the oven to 350°F. When you are ready to bake, take out the dough from the refrigerator.
Break the dough into 5 or 6 smaller pieces. Use a rolling pin to roll each piece forming a 7-inch round.
Trim the edges if needed and reserve any scraps. Repeat the process of making the patties until all dough is used.
Scoop out about 2 Tbsp of cooled filling into the center of each rounded dough.
Use your finger or a pastry brush to give the edges of the dough a nice stroke of water. Fold it in half. Crimp the edges with the tines of a fork to seal patties.
Put the patties in a single layer on a baking sheet and bake it in the center of the oven for 20 to 30 minutes.
Best served warm. But if you prefer your crust to be soft but flaky, let it cool for 20 minutes. Another 10 minutes and the crust will be crisp and flaky.

Jamaican Chicken Patty by Food.com

Ingredients for the Pastry

2 cups of all-purpose flour
1 teaspoon of turmeric powder
1⁄2 teaspoon of curry powder
1 dash of salt
1⁄4 cup of margarine
1⁄4 cup of shortening
1⁄3 cup of water

For the Filling

1 tablespoon of olive oil
4 -6 finely chopped garlic cloves
1 finely chopped large onion
1 lb chicken breast
1 tablespoon of curry powder
1⁄2 teaspoon of cumin powder or 1/2 teaspoon of turmeric powder
1 teaspoon of salt
1⁄2 teaspoon of ground black pepper
1⁄2 cup of dry breadcrumbs
1⁄2 cup of chicken stock
2 finely chopped green onions

Making the Filling

Preheat a skillet over medium heat then add in the oil.
Add the onions and cook it for 10 minutes while stirring occasionally until it is soft and translucent.
Add the garlic then cook it for 2 minutes.
Add the chicken, curry, cumin, salt, and pepper. Cook it until it turns brown.
Add in the stock and breadcrumbs. Let it simmer until the liquid is absorbed for approximately 10 minutes. The texture should be soft and moist.
Add green onions afterwards.

Making the Pastry

In a large bowl, combine the flour, turmeric, curry, and salt.
Add in 1/4 cup of margarine and shortening until the mixture resembles coarse crumbs.
Keep on stirring the water until the mixture forms a ball.
Roll the dough into a log, then cut it into 10 equal sections.
Roll each section into a six-inch circle, approximately 1/8 inch thick. Cover it with a damp towel.
Spoon an equal amount of filling into each pastry circle. Fold it over, making a half circle, and press the edges together using a fork.
Brush the top of each patty with a beaten egg. Cook it for 25 to 30 minutes.

Jamaican Jerk Chicken Patties by Unilever Food Solutions

Ingredients for the Jerk Paste-Dough

110g of plain flour
34ml of water
20g of 1.1kg KNORR Jamaican jerk paste
2.8g of turmeric
Butter

For the Filling

128g of minced chicken breast
30g of onions
10g of Celery
4g of KNORR professional garlic puree
2.4g of KNORR professional ginger puree
1.2g of ground black pepper
2.4g of curry powder
2g of KNORR professional paprika puree
2g of dried thyme
20g of tomatoes
24g of white breadcrumbs
36ml of water
2g of KNORR professional chicken jelly bouillon
1.2g of green chilies

Dunns River jerk seasoning

Buy it on Amazon

Preparation

Preheat the oven to 180°C.
Finely chop the onion, celery, and tomatoes.
Mix the Knorr Chicken Jelly Bouillon with the water and stock as per the recipe.

To Make the Jerk Paste-Dough

Place the plain flour and diced butter into a mixer. Mix them all up until you achieve a breadcrumb texture.
Add in the turmeric and Knorr Jamaican Jerk Paste. Keep on mixing.
Slowly pour the water until a smooth dough is formed.
Cover the dough with cling film and store it inside the fridge.

To Make the Patty Filling

In a suitable pan, dry fry the minced chicken until it is lightly browned and the meat separates on its own.
Add the Knorr Professional Ginger Puree, onions, celery, and Knorr Professional Garlic Puree then keep on cooking until the vegetables are soft.
Add in the ground pepper, curry powder, Knorr Professional Paprika Puree, tomatoes, and thyme. Keep on cooking until the tomatoes have softened.
Add in the breadcrumbs and chicken bouillon and cook.
One the liquid is reduced, add to the chili then take it out from the heat.
Let the mixture cool before stuffing it into the patties.

To Make the Patty

Roll out the pastry into half-centimeter thick on a lightly floured surface or between 2 sheets of greaseproof paper
Cut it into 10cm rounds. Roll the dough and cut it again. Do the same process until there is no dough left.
Take 1 dessert spoon or approximately 25g of the patty meat and put it in the middle of each pastry circle.
Fold the pastry over, forming a half-circle, then crimp it with a fork. Apply a little amount of water to glue the edges of the dough.
Once all have been crimped, position the dough on a lined baking sheet. Make a small cut on the top of each patty.
Bake them at 180°C for 12-15 minutes or until it turns golden brown and the filling has reached the correct core temperature.

Jamaican Chicken Patty by Jamaicans.com

Ingredients for the Chicken Fillings

2 lbs of ground chicken meat
1/2 teaspoon of Accent
8 sprigs of thyme
2 ozs. of escallion
2 small hot peppers
1 teaspoon of paprika
half a loaf of french bread
1 teaspoon of salt

For the Pastry

11 ozs of shortening
4 cups of flour
1 teaspoon of salt
2/3 cup of iced water

To Make the Chicken Filling

Crumble the scallion and hot peppers in a mincing mill. Add the ground chicken and the salt.
Place the chicken meat in a saucepan, making a well in the center, then put 4 sprigs of thyme.
Cook it without adding any water or fat until the chicken meat has lost its broth and only very little oil remains.
Pour the excess oil onto the paprika to be used later.
While the chicken is being cooked, pour a sufficient amount of cold water over the bread in a saucepan to soak it for a few minutes, then squeeze dry. Reserve the water.
Grind the bread through the mincing mill then put the ground bread back into the water. Add 4 sprigs of thyme then cook it until the bread is dry.
Combine the chicken meat with the cooked bread.
Put some paprika in a sufficient amount to color the chicken meat to taste.
Cook the chicken and the bread for another 20 minutes. Remove it from the fire. Let it cool for filling the pastry circles.

To Prepare the Pastry

Trim all the skin and fatty membrane from the suet then store it overnight in the freezer.
The next day, with the use of a sharp knife, shave the suet as finely as possible.
Combine the salt and flour in a large bowl, then work in the suet as you would with the shortening in plain pastry. Then cut it with a sharp knife.
Add the iced water in sufficient amounts to achieve a dough that can be rolled out.
Form it into a ball. With a rolling pin, pat gently, flipping the dough over once or twice to have it all properly held together. Set it overnight, wrapped in wax paper in the freezer.
The next day, after defrosting, pull off enough dough to roll into a circle the size of a breakfast saucer. Dip the dough into the flour before rolling.
Roll it quite thin and cut it in a circle (use a saucer for help). In the center of each circle, put a spoonful of chicken meat, fold the dough over to create a crescent shape. Seal the edges with egg white or by crimping the edge with a fork and folding the dough slightly under.
Bake it on an ungreased tin sheet in a hot oven for about 35 mins.

Final Thoughts

The Jamaican patty comes in several types of fillings, including chicken. It can also be considered a full meal or snack. All you need is to pair it with coco bread and serve while hot.

These mini patties would also be excellent for packed lunches or a quick tea. Even though making it is a bit tricky, stuffing the patties and folding and then crimping them is great fun!