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Jamaican Patty or Caribbies en Coco Bread

post #1 of 6
Thread Starter 

Hello All, just lately I have been craving a Jamaican patty but not one of the frozen article's often sold in grocery stores that only resemble or somewhat resemble the tastes of the islands man:-)


My Step Mum was born and raised in Kingston but moved to Canada as a young women and often made me rice and gunga peas, Curry Goat and rice, salt fish and other stuff but when she had been back to visit family in Toronto she would bring us some then nearly frozen Patties from a store I believe was called Bruce's in the day, located in a West Indian sector of Toronto. I asked a friend to find it and all he found was Patty King and when flying back was not allowed to bring patties on the plane so my craving is great for a real taste of the islands now that I can make at home as I can no longer travel sadly.


If there are any Jamaicans, Caribbean cousins or cooks with a great taste for the islands cuisine please PM me or share any recipes for Jamaican Patty's, Coco bread PLEASE:-)


I do have some close Jamaican friends here who grew up on the island but ya knaw man dy caant cook spicy food man, tis crazy man:-)


Boy now me having da craving for Ting too man, please help:-)



Edited by Jumper - 3/26/15 at 3:28pm
post #2 of 6

Never had such things, but here's a bump for some more visibility.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #3 of 6
Thread Starter 

Cheers phatch, the Jamaican Patty is what I call fist food to Jamaica. In other places it might be the Cornish Pasty,or the Samosa etc, most cultures seem to have easy to carry foods but this one is extraordinary if made right, a spicy pocket of turmeric based pastry filled with scotch bonnet pepper based spiced meat, carrumba:-)lol


The meat or veg pockets are heated and nestled into a piece of Cocoa bread/ (flat bread) which is slightly warmed holding the patty inside so not burning ones hands. Oh Yum:-)


Hope there are some Island folk on the list?


Cheers Jumper

post #4 of 6

I had no idea Ting was Jamaican. I get it at a mideastern grocer.

post #5 of 6
Thread Starter 

A Jamaican Reggae or perhaps Ska band used to sing a well known song in the early 70s all about Ting I recall, in fact I heard it again on our radio about Christmas and the toes started tapping along, enjoy:-)  We have an Indian spice type store here that also sells it, went and got some last night:-)

post #6 of 6
Thread Starter 

One of my outlaws in Toronto's Jamaican community  just sent me the patty recipe below but I suspect they got it from a book or internet recipe as they love helping but avoid rules sometimes:-)  Hope this does not break any rules:-)  Enjoy but be careful with the Scotch Bonnet peppers please!!!



Jamaican Patty & Coco Bread

 2 Yeast packets
 1 teaspoon Sugar
 1/4 cup Water
 1 1/2 teaspoons Salt
 3/4 cup Milk warm
 1 Egg lightly beaten
 3 cups Flour
 1/4 lb Butter melted
 2 cups Flour
 1/4 teaspoon Salt
 1/2 tablespoon Curry Powder
 1/4 cup Shortening solid
 1/4 cup Margarine (1/2 stick)
 1/3 cup Water cold
 2 tablespoons Margarine
 1 White Onion finely chopped
 1/4 teaspoon Pepper scotch bonnet chopped
 1/2 lb Beef lean ground
 1/2 teaspoon Salt
 1/2 teaspoon Pepper freshly ground
 1/2 teaspoon Curry Powder
 1/2 teaspoon Thyme Leaves
 1/2 teaspoon Allspice ground
 1/4 cup Italian Bread Crumbs
 1/4 cup Chicken Stock or Beef
 1 Egg beaten
 1/4 cup Water




1. First, make the Coco bread and you can warm it in the oven or cook it while your patties are cooling.


2. To make the Coco bread, Dissolve the yeast and sugar in the 1/4 cup of water, then add in the milk, salt and egg while stirring. Pour half of the flour and stir.


3. Then slowly add flour to the mixture until it becomes stiff.


4. Knead the dough for about 10 minutes until smooth. In a clean bowl, add oil and roll the dough in it until coated.


5. Cover the dough with a damp towel and let it rise for 1 hour. Preheat the oven to 425. Cut the dough into 10 pieces and roll each piece out.


6. Brush each rolled piece of dough with melted butter and fold it in half. Brush dough with more butter on and fold it again.


7. Place the folded dough pieces on a well-greased cookie sheet and pre-heat the oven to 425 degrees and place a pan filled with water on the bottom rack.


8. Bake the coco bread for about 15 minutes or until golden brown.


9. Next, prepare the pastry for the patty. Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly.


10. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight.


11. If you do refrigerate, remove the dough at least 15 minutes before using. Next, prepare the beef filling.


12. In a heavy skillet, melt the margarine and saute the onion and Scotch bonnet pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well.


13. Brown the meat for about 10 minutes, stirring occasionally. Add the breadcrumbs and stock and combine all the ingredients well.


14. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.


15. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery.


16. Remove the skillet from the stove and preheat oven to 400 degrees. Next, fill the patties. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.


17. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water.


18. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

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