Hot and spicy!

Jamaican Patties, rice and peas and dumplings.


What else would you want on a weekend that brought snow?

Well, it is officially spring, but apart from a few daffodils and lambs around you wouldn’t really know, it is still cold and wet and we had the children an extra day as the snow was so bad where they live! can we please have a few warmer days now?

I used to love jerk chicken, but now I don’t eat chicken so I had to find an alternative and I think I did pretty well.

I went to Pinterest for help, I have found so many inspirational ideas on here you would not believe, you can follow me if you wish 🙂 (Gill Goodwin) not just foody stuff, all sorts of boards to choose from.

The recipe I found to work with is on here it is a gluten-free recipe, but I didn’t need to make my patties GF so I used frozen puff pastry instead, I get mine from Lidl, cheap and works a dream.  I used all the pastry and there was more than enough for 2 adults and 2 children (9+)


Jamaican Patties with rice and peas and dumplings.



1 roll of Puff pastry

Curry powder and flour to roll the pastry out on

1 tablespoon coconut oil or oil of choice

1 onion, finely chopped

2 cloves garlic, minced

1  spring onion

1/2 teaspoon dried thyme

1/4 teaspoon turmeric

1/4 teaspoon cumin

1/4 teaspoon ground paprika 

(Or a tsp of Jamaican all-purpose spice)

Pinch allspice

1/2 cup lentils

2 cups vegetable stock

 Pinch of salt



2 cups  flour

1/2 cup of cornmeal

2 1/2 teaspoons baking powder

1/2 teaspoon  salt

2 1/2 tablespoons sugar

2 heaped tablespoons  soft butter

3/4 milk adjust water to form a  soft dough

1/2 teaspoon  vanilla extract

Oil for deep-frying


4 portions of brown rice

1 can Coconut milk

1 can Kidney beans




In a heavy-based pan melt, the coconut oil add the onion and garlic and soften for 5 mins on a medium heat.

Wash the lentils till the water runs clear

Put in all the spices and the spring onion and continue to cook for 2 minutes to allow the spices to sweat a little, add the lentils and stir in.

Pour the stock over the mix and bring to the boil.

Allow the lentils to cook, see your packet for instructions on time.

Then allow to cool.

Heat the oven to 180 *

Cover your work surface or board with a generous sprinkling of flour and then a light covering of curry powder, this will give the patties the traditional yellow colour and slight curry flavour.

Unwrap the pastry and pop on the board, flatten so it takes up some of the curry powder.

Cut circles to make your patties, I used a large jar for the adult ones and a glass for the smaller ones.

Hold the circle and pop enough lentil mix on it to fill but not overfill, I worked with teaspoon amounts, fold over and crimp the edges to seal them and brush with a little milk ( I used almond) and put on a baking tray.

Cook for 20 minutes, until golden.


Put the dry ingredients in a bowl and mix

Add the butter ( or alternative) and rub in or use a spoon to mix together you want the mix to look like breadcrumbs when it is finished.

Slowly add the milk till you have a soft dough

Shape the dumplings, I used 2 spoons to quenelle mine, but rolling them into little balls would be fine.

Heat the oil in a large pan or wok, only to a medium heat.

Frying no more than 3 at a time allow them to cook through and drain on either kitchen paper or clean tea towel.


Wash the rice till the water runs clear, this will get rid of some of the starch.

Drain the kidney beans and rinse.

Pop them in a saucepan with the rice and coconut milk.

Bring to boil and then simmer till the rice is cooked, it will be quite stodgy, that is how it is supposed to be.


I also served this with a mango and lime salsa to cool the tastebuds after a spicy bit.

I hope you try and like this traditional dish, it is a great mix of sweet and spicy, it does make a lovely change and we dont have it often enough.


Have a wonderful weekend!


Jamaican patties, dumplings and rice and peas.
Jamaican patties







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