These spicy meat filled pastries were a staple in my home as a child. The ironic part is, my mother never actually made them! We would always purchase them from Sybil's Bakery on Liberty Avenue in Queens, NY. Whenever you walked in and said, "I'd like four chicken patties please" the response would always be, "Guyanese or Jamaican style?" By the end of this post, you will come to understand that the two styles are truly very different.
There was no rhyme or reason as to which type of patty I was in the mood for during my visit to Sybil's, but I do remember just wanting to taste the spice that came along with one of these delicacies. I also made sure to always buy a bottle of cream soda to wash it all down! Guyanese pastries are just not complete without the added taste of cream soda in the background.
Chicken patties are about the size of a small apple and are served as an appetizer or can be eaten as a snack. No matter the time, I am always in the mood for one of these savory treats!
I have received several requests for Guyanese Chicken Patties and after a friend asked me to email her this recipe two weeks ago, I realized how long it has been since I have been promising to post this on my blog. Today I share with you my delicious, tasty, flaky, and spicy little chicken patty recipe. Enjoy friends!
Brush the edge of the pies with egg whites then place the top dough layer on and pinch together. Sorry, the photo is out of focus, I still needed to include it so you can get the idea...
Dip your fork in some flour and press edges down
GUYANESE STYLE CHICKEN PATTIES
- 1lb chicken breast (about two small chicken breasts or one large. You can use dark meat as well if you prefer)
- 1 wiri wiri pepper or ½ scotch bonnet pepper
- 2 large beefsteak tomatoes
- 4-5 sprigs of thyme (remove stems)
- 4 tbsp of onion and garlic puree (blend one small onion with 6 cloves of garlic and ¼ water, blend to make puree)
- Dash of browning sauce (such as Gravy Master)
- 1 tsp Emeril Original Essence
- 1 tsp salt
- ½ tsp cayenne pepper
- Dash of curry powder
- 1 cup of mixed frozen vegetables
- One beaten egg (to brush tops)
- One egg white
- Dough recipe: Use Cheese Roll recipe for dough instructions (you can also use store bought pie crust for a shortcut, but make sure not to roll it out too thin, we need a solid crust to hold up the filling)
- Make the dough ahead of time, preferably the night before refrigerate overnight. Or make dough 4 hours before and refrigerate until ready to assemble patties.
- Preheat oven to 350 degrees.
- Sprinkle salt and pepper on chicken breasts on both sides. Pan sear until both sides are brown.
- Chop chicken into small pieces and put into food processor with 1 wiri wiri pepper. Pulse until chicken is minced. Set aside.
- Puree onion and garlic with ¼ cup water, set aside. Heat a deep skillet with 4-5 tbsp of oil. Add chopped tomatoes, thyme, 4 tbsp onion/garlic puree, Emeril's seasoning, a dash of curry powder, browning sauce, salt and cayenne pepper. Let simmer until tomatoes have turned into a sauce.
- Add minced chicken and cook until tomato sauce mixture has been absorbed, let chicken brown. Taste to see if you would like to add any other seasonings of your preference.
- Add mixed vegetables towards the end after the chicken has browned to your liking, you may also add more browning sauce if needed. Set aside chicken to cool.
- Remove dough from refrigerator. Sprinkle your surface with lots of flour. Cut dough into 24 pieces. 12 to line the muffin tins and 12 to seal the tops of the patties. Round off dough balls and roll slightly to fit the muffin pan.
- Line muffin pan with dough, fill with meat mixture. Brush edges with egg whites, this will help to keep patties sealed.
- Seal patties with top dough layer. Pinch edges together slightly.
- With a fork, dip in flour and seal edges.
- Brush tops with egg wash.
- Bake in oven for 25 minutes at 350 degrees until golden brown.