Caribbean patties for wimps
Caribbean patties for wimps

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, caribbean patties for wimps. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Caribbean patties for wimps is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Caribbean patties for wimps is something which I’ve loved my whole life.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook caribbean patties for wimps using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Caribbean patties for wimps:
  1. Take 500 g plain flour
  2. Make ready 140 g butter, cold
  3. Make ready 140 g shortening/suet
  4. Take 1 tbsp turmeric
  5. Make ready 1 tsp sugar
  6. Get 1 tsp salt
  7. Get 1 tbsp malt vinegar
  8. Take For the filling
  9. Make ready 400 g chicken/beef/turkey mince
  10. Get 1/2 onion, diced
  11. Get 1 tsp garlic purée (or a crushed clove)
  12. Prepare 1 tsp chilli powder
  13. Prepare 1 tsp paprika
  14. Get 1 tsp white pepper
  15. Take 1 tsp allspice/mixed spice
  16. Take 1 tsp chilli flakes (or a scotch bonnet)
  17. Prepare 1 tsp curry powder
  18. Take 1 tbsp parsley

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Instructions to make Caribbean patties for wimps:
  1. Make the crust first. Mix the flour, turmeric, sugar and salt then cut the butter into cubes and rub into the flour mix with your fingertips until it makes a breadcrumb like texture.
  2. Add in the shortening and vinegar and give a quick mix. Get about 250ml cold water and add a little bit at a time, mixing with your hands until you make a dough. You may not need all the water or you might need more
  3. Roll out the dough to about a £1 coin thickness then leave in the fridge for about 30 mins while you make the filling.
  4. To make the filling, fry the onion and garlic in some oil. Add all the spices and fry for about 5 mins till the onion is soft.
  5. Add in the mince and cook for about 10 mins or until the mince has browned.
  6. Add the parsley, scotch bonnet if using and a couple of tbsps water and cook for a further 5 mins. Turn off the head and leave to cool.
  7. Take the pastry out of the fridge then use a large glass to cut out as many circles as you can. Pop the circles back into the fridge until the mince has cooled
  8. When you are ready, preheat the oven to 190c and line a baking sheet with baking paper
  9. Take a tablespoon of the filling and place it in the middle of the pastry circle. Fold it over to make a half moon shape then press down the sides first with your fingers then with a fork. Keep going until you either run out of pastry or filling (or both!)
  10. Place as many as can fit on your baking sheet with a couple of cm apart and then bake in the oven for 30mins. You may need to do this in batches.
  11. Once cooked they should dry on the outside and if you tap the bottom they’ll be hollow sounding.
  12. Transfer them to a cooling rack. They can be eaten hot or cold. I like them cold but sometimes you can’t resist fresh out of the oven

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