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JERK LAMB JAMAICAN PATTIES

JERK LAMB JAMAICAN PATTIES

Lovely bundles of pastry and spicy, flavourful meat is a crowd pleaser. Simple and easy to make, I don't mind using shop bought pastry dough...there's no shame in it really. Enjoy!

Here's what you'll need

  • 1 tbsp ground allspice
  • 1 tbps ground black peppercorns
  • 1 tbsp ground paprika
  • 1 tbsp brown sugar
  • 2 tbsp dried thyme
  • 2 tbsp salt
  • ¼ tsp nutmeg
  • 6 cloves garlic (roughly chopped)
  • 1 tbsp ginger (ground or fresh minced)
  • 2 jalapenos (roughly chopped)
  • 1 package short crust pastry (or you can make your own if you like)
  • 1 small leg of lamb (bone in, preferably)
  • 1 cup frozen or fresh peas
  • 1 egg (whisked with a dash of water or milk)
  • salt and pepper

Here's how

  1. toss first 10 items into a food processor and blitz until a paste forms

  2. JERK LAMB JAMAICAN PATTIES

  3. slather the lamb with the paste (reserving ¼ of it for the filling), cover well and toss into a preheated °275 oven for 4 hours or until the meat just falls apart

  4. JERK LAMB JAMAICAN PATTIES

  5. shred the meat and drain off the liquid from the roasting pan into a pot

  6. reduce down to half and add the meat back in with the reserved jerk paste and simmer for 10 minutes or so, or until majority of the liquid is gone

  7. JERK LAMB JAMAICAN PATTIES

  8. remove from the heat and toss in the peas (be sure to taste and add seasoning if needed)

  9. roll out your dough and cut into rounds (I used a wine glass)

  10. JERK LAMB JAMAICAN PATTIES


  11. spoon on a dollop of the meat mixture in the middle

  12. JERK LAMB JAMAICAN PATTIES

  13. brush on the egg wash on the edges, fold over and crimp the edges with a fork

  14. brush all the patties with egg wash

  15. JERK LAMB JAMAICAN PATTIES

  16. pop into a preheated °350 oven for 10-12 minutes or until golden brown, flaky and crisp

  17. serve them warm...I like banana ketchup with them (recipe to come)

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