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Jamaican Pork Patty



30 Servings

Come on now. I mean COME ON!!! Look at those. I can taste them through the screen. I might just give the screen a little lick. These are delicious.

Prep Time: 25 mins

Cook Time: 55 mins

Total Time: 1 hr 20 mins


4 tablespoons olive oil (divided)

1 yellow onion (peeled, small dice)

2 cloves garlic (peeled, minced)

2 teaspoons fresh ginger (peeled, minced)

1 Scotch Bonnet pepper (seeded, minced)

1 pound ground pork

1/2 teaspoon paprika

1/4 teaspoon allspice

2 teaspoons fresh thyme (leaves only, finely chopped)

2 cups low-sodium chicken stock

2 bay leaves

1 package phyllo dough (thawed)

1 tablespoons yellow curry powder (TK – PREFERABLY JAMAICAN)

Kosher salt and freshly ground black pepper (to taste)

To Serve:

2 cups Greek yogurt

1 lime (zested and juiced)

1 tablespoon parsley (finely chopped)

Kosher salt and freshly ground black pepper (to taste)


Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.

In a large heavy bottomed-skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the onion, garlic, ginger and Scotch Bonnet pepper, and cook until softened and translucent, about 2-3 minutes. Add the ground pork, breaking up with potato masher or wooden spoon, into small pieces, browning until cooked through, about 5 minutes. Season with salt and pepper to taste. Stir in the paprika, allspice and thyme, and allow to toast in the pan for 1 minute. Stir in the chicken stock and bay leaves and reduce to a simmer. Allow to cook until liquid has reduced to a saucy consistency, about 15-20 minutes. Season with salt and pepper to taste. Remove from heat and allow to cool.

Meanwhile, in a small saute pan over medium heat, add the curry and toast, stirring continuously for 1 minute, until fragrant. Remove to a small bowl and allow to cool slightly. Stir in remaining 2 tablespoons of olive oil. Set aside.

Roll out the sheets of phyllo dough, and with the short end towards you, cut the sheets into 3-inch strips. Working with 1 strip at a time, brush the entire strip lightly with the curry mixture. Top with another strip of phyllo dough and brush lightly with curry mixture. Place 1 tablespoon of filling in the bottom right corner of the phyllo and begin to roll up like a football, brushing lightly with the curry mixture between each roll. Repeat until all of the filling is used up. Place the triangles on the prepared baking sheet and brush the tops with the remaining curry mixture. Transfer to the oven and bake until light golden brown, about 15 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

To Serve:

In a medium bowl, stir together Greek yogurt, lime zest and juice, parsley and season to taste with salt and pepper. Serve as a dipping sauce for the pork patties.

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