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
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 tbsp milk
¼ cup coriander leaves
hot sauce or Tabasco, to serve
- In a deep frying pan gently fry the spring onions, garlic, corn kernels and spices in ¼ cup olive oil until softened.
- 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.
- Preheat oven to 180˚C and line 2 baking trays.
- 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.
- Bake for 30 – 35 minutes until golden.
- Drizzle with a little olive oil, sprinkle with more ground allspice and salt flakes, garnish with fresh coriander leaves and serve with hot sauce.