Recipes, re-invented from cooking shows
Jerk Chicken Patty Pasties
Prep. Time:
Baking Time:
Total Time:
1 hour 15 mins
50 mins
3 hours
Serves:
8 pasties
Connie created this dish for Great British Bake Off ™ Series 17. Her jerk-spiced chicken thigh filling, wrapped in a buttery short crust and folded like a pasty in the spirit of the Jamaican patty, was hailed by Paul Hollywood as one of the best pie fillings he had tasted in a long time. Nigella Law...
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Ingredients
FOR THE JERK PASTE: 4 scallions, roughly chopped ½ Scotch bonnet chile, seeded 3 garlic cloves 1 tbsp (15 g) fresh ginger, grated 1 tbsp (3 g) fresh thyme leaves 1½ tsp (3 g) ground allspice ¼ tsp (0.5 g) ground cinnamon 1 tbsp (12 g) brown sugar 1 tbsp (15 ml) soy sauce 1 tbsp (15 ml) lime juice 1 tbsp (15 ml) vegetable oil
FOR THE FILLING: 1¼ lb (570 g) boneless, skinless chicken thighs, in ½-inch dice 1 tbsp (15 ml) vegetable oil 1 small yellow onion, finely chopped ½ cup (120 ml) chicken stock ½ tsp (3 g) fine salt, to taste 1 tbsp (8 g) all-purpose flour 2 tbsp (30 ml) water
FOR THE SHORT CRUST: 3¼ cups (400 g) all-purpose flour, plus extra for rolling 1 tsp (6 g) fine salt 1 cup (225 g) cold unsalted butter, cubed 6–8 tbsp (90–120 ml) ice water
FOR THE EGG WASH: 2 large egg yolks 1 tbsp (15 ml) heavy cream 1 pinch fine salt
EQUIPMENT: Blender or mini food processor Large skillet Large bowl and pastry blender (or a food processor) Rolling pin 6-inch round cutter (or a saucer as a guide) Fork Pastry brush Two heavy baking sheets Parchment paper Wire cooling rack
Method
STEP 1: MAKE THE JERK PASTE
Blend the scallions, Scotch bonnet, garlic, ginger, thyme, allspice, cinnamon, brown sugar, soy sauce, lime juice and 1 tbsp vegetable oil to a smooth paste.
STEP 2: MARINATE THE CHICKEN
Toss the diced chicken thighs with the jerk paste. Marinate for 30 minutes at room temperature, or overnight in the fridge.
STEP 3: MAKE THE SHORT CRUST
While the chicken marinates, whisk the flour and salt in a large bowl. Rub or cut in the cold butter until it looks like fine crumbs with a few small pieces left. Add just enough ice water to bring the dough together without kneading. Flatten into a disk, wrap and chill for at least 30 minutes.
STEP 4: COOK THE FILLING
Heat 1 tbsp vegetable oil in the skillet over medium-high heat. Cook the onion for 3 minutes, then add the chicken and all its paste. Cook, stirring, for 6–8 minutes until the chicken is cooked through.
STEP 5: THICKEN AND COOL THE FILLING
Add the chicken stock and salt and simmer for 3 minutes. Mix the flour with the water, stir it in and cook for 2 minutes more, until thick with no liquid pooling. Taste for salt and heat. Spread on a plate, cool completely, then chill until cold.
STEP 6: PREHEAT THE OVEN AND SHEET
Heat the oven to 400°F (200°C) with a rack in the lower third. Put one unlined baking sheet in the oven to heat. Line the second sheet with parchment.
STEP 7: ROLL AND CUT THE PASTRY
Roll the pastry on a lightly floured surface to about ⅛ inch thick. Cut eight 6-inch circles, rerolling the scraps once.
STEP 8: FILL AND CRIMP THE PASTIES
Mound about ⅓ cup of cold filling on one half of each circle, leaving a ½-inch border. Brush the border with water, fold into a half-moon and press out any air. Crimp the edge firmly with a fork. Set on the lined sheet and chill for 15 minutes.
STEP 9: APPLY THE EGG WASH
Whisk the egg yolks, cream and a pinch of salt. Brush the pasties all over, wait 5 minutes, then brush again. Prick each top twice with the fork to let steam escape.
STEP 10: BAKE TO DEEP GOLDEN-BROWN
Slide the lined sheet onto the hot sheet and bake for 30–35 minutes, turning halfway. Judge by color, not the clock: bake until deep golden-brown all over, including the crimped edges. If the edges darken before the tops, tent them loosely with foil for the last 5 minutes.
STEP 11: COOL AND SERVE
Cool on a wire rack for 10 minutes. Serve warm.
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Instructions
FOR THE JERK PASTE:
4 scallions, roughly chopped
½ Scotch bonnet chile, seeded
3 garlic cloves
1 tbsp (15 g) fresh ginger, grated
1 tbsp (3 g) fresh thyme leaves
1½ tsp (3 g) ground allspice
¼ tsp (0.5 g) ground cinnamon
1 tbsp (12 g) brown sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) vegetable oil
FOR THE FILLING:
1¼ lb (570 g) boneless, skinless chicken thighs, in ½-inch dice
1 tbsp (15 ml) vegetable oil
1 small yellow onion, finely chopped
½ cup (120 ml) chicken stock
½ tsp (3 g) fine salt, to taste
1 tbsp (8 g) all-purpose flour
2 tbsp (30 ml) water
FOR THE SHORT CRUST:
3¼ cups (400 g) all-purpose flour, plus extra for rolling
1 tsp (6 g) fine salt
1 cup (225 g) cold unsalted butter, cubed
6–8 tbsp (90–120 ml) ice water
FOR THE EGG WASH:
2 large egg yolks
1 tbsp (15 ml) heavy cream
1 pinch fine salt
EQUIPMENT:
Blender or mini food processor
Large skillet
Large bowl and pastry blender (or a food processor)
Rolling pin
6-inch round cutter (or a saucer as a guide)
Fork
Pastry brush
Two heavy baking sheets
Parchment paper
Wire cooling rack
Heading 5
Ingredients
STEP 1: MAKE THE JERK PASTE
Blend the scallions, Scotch bonnet, garlic, ginger, thyme, allspice, cinnamon, brown sugar, soy sauce, lime juice and 1 tbsp vegetable oil to a smooth paste.
STEP 2: MARINATE THE CHICKEN
Toss the diced chicken thighs with the jerk paste. Marinate for 30 minutes at room temperature, or overnight in the fridge.
STEP 3: MAKE THE SHORT CRUST
While the chicken marinates, whisk the flour and salt in a large bowl. Rub or cut in the cold butter until it looks like fine crumbs with a few small pieces left. Add just enough ice water to bring the dough together without kneading. Flatten into a disk, wrap and chill for at least 30 minutes.
STEP 4: COOK THE FILLING
Heat 1 tbsp vegetable oil in the skillet over medium-high heat. Cook the onion for 3 minutes, then add the chicken and all its paste. Cook, stirring, for 6–8 minutes until the chicken is cooked through.
STEP 5: THICKEN AND COOL THE FILLING
Add the chicken stock and salt and simmer for 3 minutes. Mix the flour with the water, stir it in and cook for 2 minutes more, until thick with no liquid pooling. Taste for salt and heat. Spread on a plate, cool completely, then chill until cold.
STEP 6: PREHEAT THE OVEN AND SHEET
Heat the oven to 400°F (200°C) with a rack in the lower third. Put one unlined baking sheet in the oven to heat. Line the second sheet with parchment.
STEP 7: ROLL AND CUT THE PASTRY
Roll the pastry on a lightly floured surface to about ⅛ inch thick. Cut eight 6-inch circles, rerolling the scraps once.
STEP 8: FILL AND CRIMP THE PASTIES
Mound about ⅓ cup of cold filling on one half of each circle, leaving a ½-inch border. Brush the border with water, fold into a half-moon and press out any air. Crimp the edge firmly with a fork. Set on the lined sheet and chill for 15 minutes.
STEP 9: APPLY THE EGG WASH
Whisk the egg yolks, cream and a pinch of salt. Brush the pasties all over, wait 5 minutes, then brush again. Prick each top twice with the fork to let steam escape.
STEP 10: BAKE TO DEEP GOLDEN-BROWN
Slide the lined sheet onto the hot sheet and bake for 30–35 minutes, turning halfway. Judge by color, not the clock: bake until deep golden-brown all over, including the crimped edges. If the edges darken before the tops, tent them loosely with foil for the last 5 minutes.
STEP 11: COOL AND SERVE
Cool on a wire rack for 10 minutes. Serve warm.
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