Jamaican patties with fallow deer

# 933

I got addicted to patties when i lived in London. There was a great West-indian take away near where i lived, Yum-Yum’s, where they served up great patties. They would make theirs with beef, salt fish and akee, or with a vegestable curry.

I have made a version with deer, instead of the traditional beef. The result is even more delicious than the original.

Patties are great party food and super easy to make. It’s best served with a feisty hot-sauce and an ice-cold beer.

So if you are feeling ayree. Put on some reggae music and make up a batch of these delicious patties. Your mates will love you for it!

The pastry

Mix the flour, salt and curry powder in a bowl. Ad the butter and mix lightly with your fingertips. When everything is mixed well and resembles coarse breadcrumbs, ad the water.
Mix lightly till the dough forms a ball. Knead the dough a couple of times. The less you knead, the better. Divide the dough into 4 pieces. Wrap the in clingfilm and put the in the fridge.

650g flour
1 tsp salt
1/2 tsp bakingpowder
2 tbsp curry powder
225g cold butter, cut into cubes
350ml cold water

The meat

In a bowl, mix the meat, onion, spring onion, chili and thyme. Heat up a big frying pan and ad 3-4 tbsp sunflower oil. Ad the meatmixture and fry til any liquid has evaporated and the meat starts to brown. Ad curry powder, salt and pepper and continue frying. Ad water and scrape all the good stuff that’s stuck in the bottom of the pan. Ad the breadcrumbs and give it a good stir.
Reduce to low heat and let it simmer for 15 minutes. The consistency need to be quiet thick, but ad more water if you need. Check the seasoning and set aside.

1kg minced meat (fallow, roe or red deer)
2 onions, finely diced
6 spring onions, finely chopped
2 garlic cloves, finely chopped
2 habanero chili, finely chopped, seeds and stalk removed
1 spsk fresh thyme leaves
2 tsp curry powder
3-4 cups water
a handful of breadcrumbs
sunflower oil
1 egg, beaten
salt and peper

The pasties

Set the oven @ 200 degrees

Cut each piece of dough into 9 pieces and roll the into little balls. Dust the table with a little flour and roll the dough out with a rolling pin. Ad a heaped tbsp of the meatmixture in the center. Ad a little water around the edge and fold it over. Fold the edges and press lightly with a folk around the edge. Repeat till you have made all the patties.
Place the patties on a a baking sheet and brush the with egg wash.

Bake for 15-20 minutes, til nice and golden.

Habanero-pineapple hot-sauce

Put all the ingredients in a saucepan. Bring to boil and let it simmer till the carrots are soft and tender. Transfer to a blender and process till smooth. Check the seasoning and see if it needs a little more salt.
You can bottle the hot-sauce. Just make sure you sterilise the bottles first.
The hot-sauce will keep for a month at least.

4-5 habaneros, stems and seeds removed
1 onion, finely diced
4 large carrots, finely diced
2 garlic cloves
1 sprig oregano
1 2cm slice pineapple, core removed and roughly diced
100ml cider vinegar
1 tbsp honey
water to cover
1 tsp salt

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