The Jamaican patty is a savory pastry that warms my heart. It is like an empenada from latin countries with the exception that ours is baked not fried. It is filled with a spicy meat filling and is usually golden yellow from the turmeric in the dough. It is very popular in Jamaica and people will wait for hours for them at different patty shops. I will be honest, I am a better cook than I am a baker and this recipe does require me to bake. When I do, though, it is worth it and it is a full meal for lunch or dinner. And ooooohhhh…*sigh* I know this is not the place for this since we have paleo readers, but the COCO bread...ahhhh…yeah mon! We won’t talk about that right now. Back to the recipe. My wife begged me to try different experiments so that she can eat this beloved dish and I tried. I know there are some almond flour and coconut flour crusts out there, but I am not good with those. But, plantain, well that is another story! The traditional recipe calls for wheat flour with butter–like most traditional pastries. If you have made a pastry crust before, that is how we would usually make it in Jamaica. The crust part of this recipe is “paleo-fied” as we use plantain and eggs for the crust and not wheat flour and butter. The filling, however, is almost exactly the same as we make it in Jamaica. Here we will highlight our signature, “paleo-plantain-crust-patty-recipe” that we have tried and we all love, so we actually make this one all the time now (all the pictures are for the paleo version). It is grain-free, dairy-free and sugar-free. You “haffa” give this one a try!
DISCLAIMER: This recipe is time consuming. I don’t bake very often and this recipe reminds me of baking. We don’t also normally include ‘step-by-step’ cooking directions, but this recipe is a little different. It is a little time intensive and requires a lot of steps. The patties take us about 1 1/2 hours from start to finish to make, but we do it with the kids and they are so worth it!
IMPORTANT!!! You MUST use the parchment paper as stated in this recipe. This “dough” is not like a pastry dough and will be too wet to use on its own. The parchment paper allows you to be able to “roll” the “dough” the way it needs to be in order to make and form the patties. DO NOT SKIP THIS STEP!!!
*step-by-step directions and pictures*
Cut up and boil the green plantain for 15 minutes to help remove the skin.
Drain and remove the plantain skin, then return to a boil for 20+ minutes (or until soft).
Take the plantain out of the water and allow them to cool for 15 minutes, then combine them with 2 eggs and 1 tsp. of sea salt, 1 tsp. black pepper, 1 tsp. curry powder and 1 tsp. garlic powder into a food processor to make a ‘dough’. Then separate the dough into about 8-10 equal portions.
Make a ball in your fist with one of the equal portions and then use two pieces of parchment paper (or one folded over) to flatten the dough ball with a rolling pin. Flatten it to about 1/4 inch thick.
Unfold the paper and place about 1tbsp. of the meat into the middle of the dough.
Use the paper to fold the dough up and over so that it makes a semi-circle and press the edges down with your fingers to close the edges using the paper as the dough will be sticky. Then remove the paper.
Line a cookie sheet with more parchment paper place the patties on it and put them into a preheated oven at 350 for 30 minutes or until golden brown.
Allow to cool, remove from the tray and enjoy!