open turkey patty

Making Jamaican Style Turkey Patties

These Spicy, flavorful meat pies are filled with turkey mince for a beef like flavor without the red meat.

turkey patty overshot

What is a ‘Patty’?

The patty is a blend of cultures in one bite. Very similar to the African meat pie, Indian Samosa and British pastie with all the island flavours of the Caribbean.

Jamaican patties are an extremely popular street food known for its incredible flavour and because its a great grab and go meal.

Choosing a flavour

Patties come in a variety of flavours. Traditionally, Beef, cheesy beef, salt fish, vegetable and chicken are the most popular flavours.

Turkey is a great substitute for beef as it has a more flavour than chicken in my opinion. It has a beef like texture and somewhat flavor, which will satisfy those non-red meat eaters.

Alternatively, this can be made vegan with lentils or chickpeas but thats for another post.

clean shot turkey patty

Tips for making Turkey Patty

  • This is optional but for an extra flaky crust, use frozen butter between the folded dough layers. Always make sure the dough is cold.
  • Wet mix blends all the herbs and onions so you get a really smooth filling with maximized flavour.
  • Make sure the filling is room temperature before assembling the dough or it will make soggy pastry.
open turkey patty

Storing Turkey Meat Patty

Once placed in a freezer bag or well sealed container, patties can last for up to 3 – 6 months. Patties can be frozen cooked or uncooked.

Reheat Patties

Microwave frozen patties for 1 minute then place in an airfryer at 250C/470F for 5 minutes or in the oven until crust firms up.

Recommendations

Look at a few other recipes to try:

AuthorsefordCategory, , , , , DifficultyIntermediate

Jamaican style Turkey meat patty has a buttery, flaky crust filled with juicy, spicy turkey meat for a taste almost similar to beef.

open turkey patty

 

Yields12 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins

The Filling
 500 g Turkey mince
 1 tbsp Chicken seasoning
 2 tsp All purpose seasoning
 2 tsp Onion powder
 1 tsp Garlic powder
 2 tsp Curry powder
 1 tsp Black powder
 1 tsp Browning seasoning
 2 tbsp ketchup (or 2 tsp tomato paste)
 ¼ cup Breadcrumbs
 Salt
The Pastry
 450 g All purpose flour (3.5 Cups)
 185 g Unsalted Butter (3/4 C)
 1 ½ tbsp Granulated sugar
 1 tsp Salt
 1 tbsp Tumeric powder
 1 tsp Curry powder
 ¾ cup Ice cold water
The wet mix
 4 Garlic cloves
 Fresh parsley
 4 Sprigs of fresh thyme
 3 Scallions
 1 Scotch bonnet
 1 Onion
 2 Inch stem of Ginger
 2 tbsp Green Seasoning (optional)
 1 tbsp water
 6 Pimento berries (or 1/2 tsp allspice)

Making the pastry
1

Combine dry ingredients. Add butter and mix until crumbles appear, then slowly add the cold water in quarter increments until dough forms. Make into a ball cover and rest to the side.

Making flaky dough:
Roll out dough into a rectangle at least 1/4 inch thick. using a grater, grate 1 - 2 tablespoons of frozen butter over dough then fold the left and right sides into the center like a book. fold over into a rectangle and again into a square.

After the layers have been created, take the folded dough and wrap in baking paper and cling film and place to in the fridge until ready to use.

Making the Filling
2

First, in a blender place the ingredient for the wet mix then blend until smooth.

Place wet mix ingredients into a blender or food processor and blend until smooth. Rest to the side.

Next, in a bowl, combine turkey mince and dry seasonings. Heat a large pan on medium high heat.

Assembling the patties
3

Take the chilled dough and unfold it into a large rectangle. Use a bowl or large cutter to make rounds.

Place around 1 - 2 tablespoons of filling into the center of each round. Dip your finger into an egg wash or water mixture and go around the rim of the dough then fold one side over onto the other. use a fork to press down the edges to seal.

From here you can freeze them or place them on a lined baking tray and bake them for 10 - 15 minutes on 170C/350F.

Ingredients

The Filling
 500 g Turkey mince
 1 tbsp Chicken seasoning
 2 tsp All purpose seasoning
 2 tsp Onion powder
 1 tsp Garlic powder
 2 tsp Curry powder
 1 tsp Black powder
 1 tsp Browning seasoning
 2 tbsp ketchup (or 2 tsp tomato paste)
 ¼ cup Breadcrumbs
 Salt
The Pastry
 450 g All purpose flour (3.5 Cups)
 185 g Unsalted Butter (3/4 C)
 1 ½ tbsp Granulated sugar
 1 tsp Salt
 1 tbsp Tumeric powder
 1 tsp Curry powder
 ¾ cup Ice cold water
The wet mix
 4 Garlic cloves
 Fresh parsley
 4 Sprigs of fresh thyme
 3 Scallions
 1 Scotch bonnet
 1 Onion
 2 Inch stem of Ginger
 2 tbsp Green Seasoning (optional)
 1 tbsp water
 6 Pimento berries (or 1/2 tsp allspice)

Directions

Making the pastry
1

Combine dry ingredients. Add butter and mix until crumbles appear, then slowly add the cold water in quarter increments until dough forms. Make into a ball cover and rest to the side.

Making flaky dough:
Roll out dough into a rectangle at least 1/4 inch thick. using a grater, grate 1 - 2 tablespoons of frozen butter over dough then fold the left and right sides into the center like a book. fold over into a rectangle and again into a square.

After the layers have been created, take the folded dough and wrap in baking paper and cling film and place to in the fridge until ready to use.

Making the Filling
2

First, in a blender place the ingredient for the wet mix then blend until smooth.

Place wet mix ingredients into a blender or food processor and blend until smooth. Rest to the side.

Next, in a bowl, combine turkey mince and dry seasonings. Heat a large pan on medium high heat.

Assembling the patties
3

Take the chilled dough and unfold it into a large rectangle. Use a bowl or large cutter to make rounds.

Place around 1 - 2 tablespoons of filling into the center of each round. Dip your finger into an egg wash or water mixture and go around the rim of the dough then fold one side over onto the other. use a fork to press down the edges to seal.

From here you can freeze them or place them on a lined baking tray and bake them for 10 - 15 minutes on 170C/350F.

Jamaican style Turkey Meat Patty

Processing…
Success! You're on the list.

Written by

153   Posts

View All Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.