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Jamaican Spiced Prawn and Corn Pasties

January 31, 2019

Jamaican food is a melting pot of influences. These pasties are based on the empanada-style pastry called Jamaican patty, which is normally filled with spiced meat but is substituted in this adaptation with prawn and corn.


(Makes 8 – 10)

½ cup spring onions, finely chopped

2 cloves garlic, finely chopped

2 cobs corn, the kernels cut away from

½ tsp ground cinnamon

½ tsp + extra ground allspice

½ tsp ground cumin

¼ tsp dried red chilli flakes

¼ cup + more olive oil

salt flakes

1 x 400ml can coconut cream

500 g prawn flesh, finely chopped

1 tbsp lemon juice

½ cup fresh coriander stems & leaves, roughly chopped

8 – 10 sheets puff pastry

1 egg

1 tbsp milk

¼ cup coriander leaves

hot sauce or Tabasco, to serve


  1. In a deep frying pan gently fry the spring onions, garlic, corn kernels and spices in ¼ cup olive oil until softened.
  2. Stir through the coconut cream. Simmer 2 – 3 minutes until thickened and then fold through the prawn flesh, lemon juice and chopped coriander. Season to taste. Transfer to a bowl, cover and refrigerate until cold.
  3. Preheat oven to 180˚C and line 2 baking trays.
  4. Cut 8 – 10 x 20 cm diameter circles of pastry. Beat the egg and milk together and brush the edges of the pastry. Spoon 2 heaped tablespoons of filling onto the half side of the circle and fold over the other half. Use a fork to press around the edge to seal and then brush the tops with more egg wash.
  5. Bake for 30 – 35 minutes until golden.
  6. Drizzle with a little olive oil, sprinkle with more ground allspice and salt flakes, garnish with fresh coriander leaves and serve with hot sauce.

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