Jamaican Style Chicken Pasties
Over a year ago
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Ingredients
- 4 shallots, peeled and chopped
- 2tbsp olive oil
- 300g(about 2) chicken breasts, roughly chopped
- 2tbsp Jerk paste
- 1 medium sweet potato, microwaved for 8mins until soft
- 100g green beans, cut into 2cm lengths
- 30g creamed coconut, grated
- handful fresh coriander, chopped
- 500g shortcrust pastry
- 1 free-range egg, beaten with ½tsp turmeric
Accompaniment
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Description
Indulge in the vibrant flavors of the Caribbean with these delightful Jamaican Style Chicken Pasties. Each golden pastry is filled with a savory blend of tender chicken, aromatic jerk paste, and creamy sweet potato, perfectly balanced with fresh green beans and fragrant coriander. Baked to a crispy finish, these pasties make for a satisfying snack or a hearty meal that will transport your taste buds straight to the islands. Enjoy them warm, and let the enticing aroma fill your kitchen as they bake to perfection!
Method
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1
Heat the oven to Mark 6/200c.
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2
Fry the shallots in the olive oil for 2mins.
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3
Add the chicken and jerk paste and cook for 5mins.
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4
Mash the sweet potato and add to the pan with the green beans, creamed coconut and coriander.
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5
Season.
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6
Cut the pastry into 4 equal pieces and roll into balls.
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7
Roll out each ball on a lightly floured surface to make 20cm circles.
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8
Brush egg over the pastry.
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9
Divide the filling between the pastry disks and fold over to make a half moon.
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10
Pinch edges together to seal, brush with more egg.
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11
Prick each pastie and bake for 20mins.
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