Jamaican Callaloo patty

Jamaican Callaloo Patty

INGREDIENTS :

1 lb. callaloo

1 tablespoon margarine

2 medium chopped onion salt to taste

1/4 cup water

1 clove garlic

1 scotch bonnet hot pepper (for spice version)

1 tablespoon black pepper

2 teaspoons cooking oil

1 cup water Shop

METHOD:

Wash callaloo leaves. Cut up callaloo leaves in pieces. Sauté chopped onion, pepper & garlic in margarine (Add scotch bonnet for spicy version). Add cut up callaloo leaves, water, oil and stir. Sprinkle with pepper and salt. Cover saucepan and cook callalloo for 7 mins. Do not overcook. When cool use as fill for patty pastry

INGREDIENTS FOR PASTRY:

11 ozs suet (beef fat or shortening)

4 cups flour

1 level teaspoon salt

2/3 cup iced water

METHOD:

Trim all skin and fatty membrane from suet and set overnight in freezer. Next day, with a very sharp knife shave suet as finely as possible. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives. Add iced water in sufficient amount to have a dough which can be rolled out. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together. Set overnight wrapped in wax paper in freezer. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer. Dip dough in flour before rolling. Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of callaloo filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under. Do not prick the pastry. Bake on ungreased tin sheet in a hot oven for about 35 mins. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer. Serving 3 dozen regular size patties. Try different fillings for experiment.

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