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Recipe
Jamaican Patties and Mango Dip
Preparation Time
Cooking Time
Ingredients
| 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 |
Method
Pastry
- 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
Filling
- 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