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Jamaican Patties and Mango Dip

Jamaican Patties and Mango Dip

Preparation Time

Cooking Time


Ingredient Qty
Plain Flour 225 g
Butter (diced) 100 g
Water 2-3 tbsp
Onion (finely diced) ½
Vegetable Oil 6 tbsp
Mangoes (peeled and chopped) 2
Vegetable Oil 6 tbsp
Sweet Potato (peeled and chopped) 1
Spring Onions (chopped) 1 bunch
Red Pepper (diced) 1
Yellow Pepper (diced) 1
Green Pepper (diced) 1
Mild Curry Powder ¼ tsp
Mixed Salad Leaves 1 small bag
Egg (beaten) 1



  • Pre-heat the oven to 190°C / Gas mark 5
  • Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
  • Then add the water and mix to a firm dough
  • Knead the dough briefly and gently on a floured surface
  • Wrap in cling film and chill while preparing the filling

Mango Dip

  • Sweat off the onion in oil until soft
  • Add the mango and cook until it starts to break down, remove from the heat and blitz to a smooth dip
  • Place in a serving dish and leave to cool


  • In a little oil cook the spring onion sweet potato, peppers and curry powder until soft (add some water if needed) - Once soft, mash and set to one side
  • Roll out the pastry and cut into disks
  • Put a spoonful of potato mix into the middle, brush edges with water, fold and then seal up the edges to make a pattie then brush with egg
  • Put on a lined baking tray and cook in the oven until golden
  • Serve with the mixed salad leaves and mango dip