Caribbean Chicken Patties

by Cindy Yanasha Angulo in , , , , , ,

A warm, flaky, savory turnover with a kick of Caribbean spice!  

Time: 1 hour, 15 mins 

Serving: Makes 6 patties



  • 1 pack ground chicken (or meat of your choice)
  • 1 tablespoon smoked paprika
  • 2 teaspoons chilli powder
  • 2 teaspoons ground cumin
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1-2 sprays of PAM/other cooking spray


  • 1 cup all purpose flour
  • 4 tablespoons cold butter, chopped into cubes
  • 2 tablespoons cold water
  • 2 teaspoons salt
  • 1 egg yolk + a splash of water for egg wash


  1. Put all crust ingredients into a food processor and pulse until a dough forms. 
  2. Take the dough out of the food processor and form it into a ball with your hands. Cover it with clear wrap and leave it in the refrigerator for about 15-20 mins.
  3. Heat a large frying pan to medium heat.  Coat the bottom evenly with cooking spray.
  4. Add the ground chicken and seasonings, fry until the chicken is browned.  Allow the chicken to cool for 10 mins. 
  5. Take dough out of the refrigerator and break it into 6 palm-sized balls. 
  6. Roll each ball out using a rolling pin, and fill with 2 tablespoons of the ground chicken mixture. 
  7. Fold the top of the dough over the filling and seal with your fingers, pressing the top and bottom together.  You can provide an additional seal using a fork pressed into the dough.
  8. Make your egg wash by beating the egg yolk and a splash of room temperature water together.  Use a pastry brush to coat all of the patties with the egg wash. 
  9. Bake on 350 for about 30 mins or until crust is golden brown.
  10. Enjoy!