Jamaican Turkey Patties by Chef Shahir Massoud

Serves 8


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For the Filling:

3 cups leftover Butterball turkey3 Tbsp olive oil1 white onion, diced4 cloves garlic, finely minced1 tsp thyme1 tsp paprika1 tsp black pepper1 tsp curry powder1/2 tsp salt1/2 tsp allspice1/2 bunch scallions, finely sliced1 scotch bonnet, finely diced1 cup beef stock1 tsp beef bouillon

For the Pastry:

3 1/4 cups all-purpose flour1 tsp salt1 tsp curry powder1 ½ Tbsp turmeric powder1/2 cup lard, cubed and chilled OR ½ cup shortening1/2 cup butter, cubed and chilled1 1/4 cup ice water

For the Egg Wash:

1 whole egg1 tsp water


  1. To make the pastry, combine flour, salt, curry powder, and turmeric powder in a food processor until well combined. Add the cold lard and butter, and pulse until lard and butter become small pea-sized pieces. Drizzle in ice water just to create a loose dough. Transfer dough to plastic wrap and shape into a disc. Cover well with more plastic wrap and allow dough to chill completely in the fridge, at least one hour.

  2. While the dough chills, add pre-cooked or leftover Butterball turkey to a food processor and blitz until very fine. Alternatively, finely chop turkey by hand.
  3. In a large saucepan, heat olive oil over medium heat. Add onions and garlic, and cook stirring for 2-3 minutes. Add thyme, paprika, black pepper, curry, salt, and allspice and cook for another minute. Add scallions and scotch bonnet and cook for another minute. Add stock, bouillon, and then the turkey. Cook, stirring often, for 2-3 minutes until all flavours have combined and the stock has cooked off completely. Set the mixture aside and allow to cool completely, at least 1 hour.
  4. Preheat oven to 350˚F. On a floured surface, roll out dough to about 1/4" thick. Using large cutters or a bowl, cut out evenly sized circles (4” diameter). Fill each circle with about 3 tablespoons of the turkey filling. Enclose each circle (to form a half-moon shape) then pinch each circle closed along the edges using a fork. Transfer filled patties to a lined baking sheet. Whisk egg and water together, and brush the patties with the egg wash. Bake for 25 -30 minutes or until golden. Enjoy!