Curry Chicken Patties

These delicious patties are great for parties, lunch bags and picnics! Try out this delicious twist on a Caribbean classic.

Ingredients:

Pastry

Ingredients:

2 cups (500 ml) all-purpose flour
1\2 tsp (2.5 ml) salt
1 tbsp (15 ml) curry powder
1\4 cup (1\2 stick) butter
1\4 cup (4 tbsp) margarine
1\3 cup (85 ml) ice water

Instructions:

Sift flour, salt and curry in a large mixing bowl

Cut in the butter and flour to fold small crumbs

Slowly mix in ice water to form a stiff dough

Knead dough into a large ball and place it on your lightly floured counter

Roll out the dough to 1\4 cm (1\16 of an inch) thick and cut into 4 inch circles

Place the circle on a cookie sheet lined with wax paper and set aside to cool in the refrigerator

Allow dough to rest on your counter in a room temperature environment for at least 10 minutes before filling

Recipe yields 8 large or 16 mini patties

Filling:

Ingredients:

1 large (1\2 pound) boneless skinless chicken breast
1 tbsp (15 ml) vegetable oil
1 large onion, diced
2 cloves of garlic, minced
1\2 scotch bonnet pepper, minced seeds removed
1\2 a tomato, diced
1 large russet potato, peeled and diced
4 tbsp (60 ml) curry powder
1 tsp (5 ml) pepper
1\2 tsp (2.5 ml) salt
1.5 cups (375 ml) water
1 tbsp (15 ml) butter

Instructions:

Pulse the chicken breast in your food processor into small pieces or cut into small pieces

Heat a non-stick frying pan over medium-high heat

Fry the chicken in the oil until no longer pink (approximately 5 minutes)

Add the onion and scrape the bottom of the pan

Add the scotch bonnet and garlic and cook for one minute

Add the potato and spices and stir until everything turns yellow

Cover with water and bring to a boil

Reduce heat to medium and continue to cook until all of the water has evaporated into a thick sauce

Add the butter and allow to cool before filling the patties

Assembly

Preheat your oven to 400 degrees

Put about four tablespoons of filling into each round of dough (or 2 for mini-patties)

Coat one seem of the dough with water and pinch the edges closed

Prick the dough with the back of your fork to seal closed

Brush with egg wash (1 egg with 1 tbsp (15 ml) of water mined) and bake until golden brown (10 - 15 minutes)

Pictured below