INGREDIENTS :
- .5 pint green gungo peas
- 2 medium sized chopped onion
- 1 clove garlic
- 1 scotch bonnet hot pepper (for spice version)
- 1 tablespoon black pepper
- Salt for taste
- 3 slices bread
- 2 teaspoons cooking oil
- 1 ounce margarine
- 1 cup water
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
- Soak peas
- Sauté chopped onion, pepper & garlic in oil
- Soften bread with a little water & mash into soft pulp
- Add peas bread, margarine & seasoning.
- Cook for 20 minutes
- When cool use as fill for patty pastry
INGREDIENTS FOR PASTRY:
- 11 ozs suet (beef fat or shortening)
- 4 cups flour
- 1 level teaspoon salt
- 2/3 cup iced water
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
- Trim all skin and fatty membrane from suet and set overnight in freezer.
- Next day, with a very sharp knife shave suet as finely as possible.
- Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
- Add iced water in sufficient amount to have a dough which can be rolled out.
- Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
- Set overnight wrapped in wax paper in freezer.
- Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
- Dip dough in flour before rolling.
- Roll quite thin and cut in a circle. (use saucer for help)
- In the center of each circle place a spoonful of gungo peas filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
- Do not prick the pastry.
- Bake on ungreased tin sheet in a hot oven for about 35 mins.
- This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
- Serving 3 dozen regular size patties.Try different fillings for experiment.
Poll