Indulge in a taste of Jamaica with this delicious and flaky Jamaican Ackee Patty recipe. Perfect for any occasion, these patties combine the unique flavor of ackee and saltfish encased in a buttery, flaky pastry. Whether you are familiar with Jamaican cuisine or eager to try something new, this recipe will transport your taste buds to the Caribbean.
Patty Dough Ingredients
5 cups cold all-purpose flour
1 stick cold butter
1/2 tsp salt
2 tbsp brown sugar
4 pinches egg powder (for a deep orange color)
1 3/4 cups iced cold water (add gradually until the dough is formed, may need an extra tbsp)
14 tbsp vegetable shortening (use gradually in between folds)
Ackee and Saltfish Ingredients
1 tin ackee or freshly cooked ackee
Saltfish
Scallion
Onions
Scotch bonnet pepper
Coconut oil
Bell peppers
Black pepper
Instructions
1.Prepare the Patty Dough:
In a large bowl, combine the cold flour, salt, brown sugar, and egg powder, you can use curry power but highly recommend the Egg Power.
Cut the cold butter into small pieces and add to the flour mixture.
Using a pastry cutter or your hands, mix until the butter is well incorporated and the mixture resembles coarse crumbs.
Gradually add the iced cold water and mix until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Ackee and Saltfish Filling:
Soak the saltfish in water overnight to remove excess salt. Alternatively, boil the saltfish in water for about 10-15 minutes, then drain and flake.
In a large pan, heat a little coconut oil over medium heat.
Add chopped onions, scallions, and bell peppers, and sauté until soft.
Add the flaked saltfish and cook for a few more minutes.
Add the scotch bonnet pepper, ackee, and black pepper. Gently stir to combine, being careful not to break the ackee too much.
Remove from heat and set aside to cool.
3. Roll and Layer the Dough:
On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
Dot the surface with pieces of the cold vegetable shortening.
Fold the dough over itself in thirds, like folding a letter.
Roll out the dough again to 1/4-inch thickness, dot with shortening, and fold. Repeat this process 2-3 times for extra flakiness.
After the final fold, wrap the dough in plastic wrap and refrigerate for another 30 minutes.
4. Assemble the Patties:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Cut the dough into circles using a cookie cutter or a glass.
Place a spoonful of the ackee and saltfish mixture in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork or use a ravioli cutter to seal.
Repeat the process until all the dough and filling are used.
Place the patties on the prepared baking sheet and brush the tops with a little water or egg wash for a golden finish.
5. Bake:
Bake the patties in the preheated oven for 25-30 minutes or until they are golden brown and flaky.
Remove from the oven and let them cool slightly before serving.
Conclusion
These flaky Jamaican Ackee Patties are sure to be a hit at your next gathering or as a delightful snack. The combination of the rich, buttery pastry and the flavorful ackee and saltfish filling is simply irresistible. Enjoy a taste of the Caribbean with every bite!
Comments