- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1-2tbsp olive oil
- 1 onion, finely chopped
- 1 spring onion, finely chopped
- 2 cloves garlic, crushed
- half a scotch bonnet peppers, chopped finely
- a small bunch of thyme
- 1 tbsp Jamaican curry powder, (see below)
- 3 plum tomatoes
- 1 x 540g tin of ackee, (drained)
- black pepper
- mixed salad leaves, to serve
For the Jamaican curry powder:
- 25 g coriander seeds, roasted and ground
- 25 g turmeric
- 6 g ground fenugreek seeds
- 25 g ground ginger
- 25 g ground black pepper
- 6 g ground cardamom
- 6 g ground cinnamon
For the pastry:
- 500 g plain flour
- half tsp turmeric
- half tsp salt
- 200 g chilled butter
- 125 ml ice cold water, plus more if necessary
- 1 egg, lightly beaten
1. Pre-heat the oven to 200°C/gas 6.
2. Make the Jamaican curry powder by mixing together the coriander, turmeric, fenugreek, ginger, black pepper, cardamom and cinnamon.
3. Heat the olive oil in a frying pan and add the onion, spring onion, garlic, scotch bonnet and thyme. Fry gently until softened.
4. Add the Jamaican curry powder and fry for another 2 minutes. Add the chopped tomatoes and the ackees. Cook over medium heat until heated through and season to taste with salt and freshly black pepper. Set aside to cool.
5. Make the pastry by putting the flour, turmeric, salt and butter into a food processor. Blend until crumbly. Pour into a bowl and add enough iced water until the mixture gathers into a ball.
6. Roll out the pastry to about half a cm thickness and cut into 10cm diameter circles
7. Place about 1 tablespoon of the ackee mixture in the centre of each pastry circle. Brush the edges with lightly beaten egg, fold over and press together with a fork to seal.
8. Place the patties on greased baking sheets. Brush lightly with beaten egg.
9. Bake the patties for 15-20 minutes until golden brown.
10. Serve the patties with mixed salad leaves for a starter.
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