Curried Pork Patty Pies

5 from 1 vote

Combining rustic European meat pies with spicy Caribbean patties, these Curried Pork Patty Pies are made with ghee providing the flakiness of a shortening crust and the melt in your mouth sensation of butter. Inside every bite oozes a curry, all spice and firecracker of a scotch bonnet pepper pork filling.

Prep Time30

Cook Time45

Course: Appetizer, Food + Drink, Main

Cuisine: Caribbean Inspired, West Indian Inspired

Keyword: Fusion Food, Savory Pie

Servings: patties

Calories: 408kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Pastry

4 cups pastry flour
2 teaspoon caribbean style curry powder
1 teaspoon salt
1 ¼ cups ghee chilled in the fridge a minimum of 2 hours
1 cup ice water divided

Egg Wash

1 large egg
1 tablespoon water

Filling

2 lbs Ground Pork
3 tablespoon Caribbean style curry powder
2 teaspoon roasted cumin powder geera
1 teaspoon allspice
1 teaspoon salt
2 tablespoon ghee
1 medium onion finely chopped (about 1 cup)
1 clove garlic finely minced
2 scotch bonnet peppers finely minced
1 tablespoon fresh thyme leaves
3 tablespoon ketchup
2 cups water divided

Instructions

In a large bowl whisk together pastry flour, curry powder and salt. Add the ghee and mix into the flour with a fork or your hands until you have mini pea sized pieces. Pour in ¾ of the water and combine until absorbed. Add additional water, one tablespoon at a time, until a dough forms. You want a consistency allow you to pull small piece of dough without it breaking apart. Divide the dough in two, wrap in plastic, and place in the fridge while you prepare the filling.
Preheat a cast iron skillet on medium-high heat. Being careful not to crowd the pan, add golf ball sized chunks of pork to the hot skillet. Allow to sear for 2 minutes then give the pork a light mix. Allow to cook for an additional minute. Place in a bowl, remove the excess fat from the pan and repeat until all the pork is cooked.
Using the same skillet as the pork, heat the ghee on medium high heat. In a small bowl mix together the curry powder, cumin, allspice, and salt with ¼ cup of water. Carefully pour the spice mixture into the pan. Stir and toast for 30 secs. Add the onions, scotch bonnets, garlic, and thyme and saute for 2 minutes. Add the pork into the skillet with all its juices and cook until the meat is cooked through. Stir in the ketchup and water. Bring to a boil, lower to medium and cook until almost all the water is evaporated, about 15 minutes. Taste for seasoning and adjust as necessary. Remove from heat and allow to cool for a minimum of 15 minutes.
Working with one half of the dough, roll it out on a lightly flour dusted work surface. You want the dough to be about thickness of a loonie (that’s two quarters thick for our American friends). Cut out into 3-4” rounds. Place two tablespoons of the filling in the centre of a dough round. Dip your finger and water and wet the outsides of the dough. Top with another dough round and crimp the edges together with a fork. Place on parchment and repeat with remaining patties. Brush with an egg wash (one egg beaten with 2 tablespoons of water). You can freeze your patties at this point by placing them on a pan and allowing them 1 hour in the freezer. Transfer to a resealable plastic bag or container.
To cook, preheat the oven to 400°. Cook on a parchment lined baking sheet for 20 minutes if making right away or 30 minutes if cooking from frozen.

Nutrition