Salmon Jamaican Patties

One things I miss so much about living in Bed Stuy is being able to walk a couple blocks & grab some bangin patties for lunch. They are pretty much non existent here in Texas.. soooo I make my own ! We'll start off with the filling first. I don't eat beef - so I made a salmon filling. It's best to start with the filling first to get that out of the way. You'll need:

1 lb salmon

1/2 chopped yellow onion

1 tsp garlic powder

1 tsp curry

1/2 tsp paprika

1/2 tsp turmeric powder

1 tsp dried thyme

3 stalks chopped green onion

2 tblpn chopped parsley

couple dashes cayenne

2 tsp  ground black pepper

2 tsp salt

1 egg

1/4 cup bread crumbs

First cook & flake the salmon into a food processor - cook onion & add as well - then add all spices & parsley. Pulse a couple times to get it nice & integrated, but don't blend too much. Then add to a mixing bowl - add 1 egg, chives, & bread crumbs. Fold in well. Cover & place in fridge while you work on the dough.

Now onto the dough ! 

1 cup all purpose flour

1 cup wheat flour (you can do 2 cups AP flour if you don't have wheat)

1 tsp salt

1/2 tsp sugar

1/2 tblspn curry powder

1/2 tblspn turmeric powder

1/4 cup cold shortening

1/2 cup ice cold unsalted butter diced into cubes (i put mine in the freezer for about 15/20 min)

1 1/2 cups or less of water - i needed a little more because of the dry wheat flour

First mix your dry ingredients together, then cut in the butter & shortening - I used a fork and stabbed at it haha. Then add water until a nice ball of dough forms - DO NOT KNEAD ! Cover w/ plastic and put in the fridge for 20 minutes.

Once that's up divide into 8 pieces, then roll each into 6" round circles on a well floured surface to prevent sticking - keep the ones you're rolling covered in the fridge to keep the butter/shortening cold

 Then add about 2 tablespoons of filling to each one or however much will fit ! Then press the edges with a fork. Put on a parchment lined baking tray - then in the freezer for about 2 hours before putting into a ziploc bag with as much air pressed out as possible.

Then when you're ready to eat - preheat oven to 425 degrees & cook for 20-25 minutes, until edges are golden. I douse these in scotch bonnet hot sauce. I used THIS recipe - it's super easy & straightforward. My sauce is a little brown because I used dried chilies.. fresh are better of course !

yummMMmm !!  Way less fattening than most too : )