JAMAICAN CALLALOO PATTY

Table of Contents

JAMAICAN CALLALOO PATTY

JAMAICAN CALLALOO PATTY. Alimento Base: Callaloo, Wash callaloo leaves. Cut up callaloo leaves in pieces. Sauté chopped onion, pepper and garlic in margarine. Add cut up callaloo leaves to a pan of water with a drop of oil and stir. Season with...
Tiempo de preparación 1 h 30 min
Tiempo total 1 h 30 min
Plato Callaloo
Cocina Jamaica
Raciones 36 comensales

Ingredientes
  

  • 1 lb. callaloo
  • 1 tablespoon margarine
  • 2 medium chopped onion
  • Salt to taste
  • 1/4 cup water
  • 1 clove garlic
  • 1 scotch bonnet hot pepper
  • 1 tablespoon black pepper
  • 2 teaspoons cooking oil
  • 1 cup water
  • Pastry:
  • 1 oz vegetarian suet
  • 4 cups flour
  • 1 level teaspoon salt
  • 2/3 cup iced water

Elaboración paso a paso
 

  • Preparation
  • Wash callaloo leaves. Cut up callaloo leaves in pieces.
  • Sauté chopped onion, pepper and garlic in margarine.
  • Add cut up callaloo leaves to a pan of water with a drop of oil and stir.
  • Season with salt and pepper.
  • Cover saucepan and cook callalloo for 7 mins. Do not overcook.
  • When cool use as filling for patty pastry.
  • Pastry: 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 callaloo 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 an ungreased tin sheet in a hot oven for about 35 minutes.