I love patties. I remember as child I would go with my mum to the market at weekends. The market traders would cry out with enthusiasm, trying to sell us some bananas or grapes, but all I was after was a patty. Trapsing along the murky pavement and through the masses of people with bags of meat, fruit/veg and whatever other bargains made the West Indian bakery smell even nicer!
I have to say, the filling makes enough for 20 so I suggest freezing the rest or making it into one big pie! Likewise, if you don’t want to bake all 12 at once, simply pop the extras into the freezer (all in one layer) before glazing. When you want to eat them, glaze and bake from frozen, adding 5 minutes onto the cooking time. You can adapt the recipe to make vegetable patties by replacing the ground chicken with 300g finely chopped vegetables (I use potato, carrot and green beans).
for the pastry
- 450g/1lb plain flour
- 1 teaspoon salt
- 2 tablespoons turmeric
- 225g/8oz unsalted butter, chilled and cubed
- 4 tablespoons water
- 1 egg, lightly beaten
for the filling
- 1 tablespoon sunflower oil
- ½ onion, chopped finely
- ½ red pepper, chopped finely
- 2 chicken breasts (250-300g in total)
- 2 cloves of garlic
- 60g sweetcorn
- 2 teaspoons mild curry powder
- 1 teaspoon paprika
- 1 teaspoon celery salt
- 1 teaspoon mixed herbs
- 2 tablespoons ketchup
- about 150ml water
- cornflour mixed with a little water, to thicken
For the pastry: mix the flour, salt and turmeric together in a large bowl, then use your fingertips to rub in the butter until the mixture resembles breadcrumbs. Use a table knife to mix in enough water to form a soft dough, knead gently then wrap in cling film and chill for 20 minutes.
For the filling: cut the chicken into 1” chunks then blitz in a food processor until coarsely ground. Heat the oil in a pan over a medium heat, add the onions and peppers and fry until soft. Stir in the ground chicken and garlic and keep stirring until the meat is white all over, about 5 minutes. Add the corn with the curry powder, paprika, celery salt, mixed herbs, ketchup and water and simmer for about 5 minutes until the chicken is cooked. Add enough cornflour to thicken any remaining liquid before taking the pan off the heat.
Preheat the oven to 200°C (190°C fan)/400°F/gas mark 6 and line two baking trays with non-stick baking paper. Roll the chilled pastry between two sheets of non-stick baking paper until 3mm thick and use a saucer or small bowl to cut out 10cm rounds. Re-roll the trimmings to cut out a total of 12 rounds. Lay the rounds on the non-stick baking paper (6 per tray) and place a spoonful of filling on one half of each, leaving a 1cm border around the edge. Brush the edges with beaten egg, then fold the pastry over and crimp the edges together with a fork.
Brush the patties with more beaten egg to glaze and pierce holes on the top with a fork. Bake in the preheated oven for 15-20 minutes until the pastry is golden, the base is firm and the filling is piping hot.