How to make a great Jamaican patty?
Let’s talk the anatomy of a “propa” (proper) patty.
- The crust: gorgeous and flaky, not too thick and shouldn’t be dry and crumbly
- The filling: not pasty, must be well seasoned with a good balance of herbs, spices and heat.
- The crust to filling ratio: Don’t be stingy now. No potato chip bag tricks (all air no chips). Or as we say in Jamaica it shouldn’t look like “yu tan far and fling it”. (Translation: you stood at a distance and threw in the filling)
These in my opinion are the three keys to making a propa Jamaican patty; that said let’s talk about these Vegan Ackee Patties that hit all three of those nails squarely on the head.
Continue reading “Vegan Jamaican Ackee Patties”