The Irie Jamaican Patty Party Primer and NYC Patty List !

Lobster Patties
Yield: 14-16 Patties
INGREDIENTS
PROCEDURE
1 tablespoon vegetable oil
Heat the oil in a large pot over medium-high heat.
Add the onion and cook until soft and translucent,
1 large yellow onion, diced
3 green onions, minced green parts included
about 2 - 3 minutes. Add the green onion, garlic,
4 cloves garlic, minced
bell pepper, tomato, salt and ground black pepper
and sweat the vegetables, about 2 - 4 minutes.
1/2 red bell pepper, diced
Add the jerk seasoning, curry powder, ginger,
1 tomato, diced
allspice, cumin, coriander, bay leaf and fresh thyme
1/2 teaspoon salt
and cook for an additional 2 minutes. Add coconut
1 teaspoon ground black pepper
milk and stir to combine, bring to a boil and then
add the lobster meat or seafood mix. Sauté the
1 teaspoon wet jerk seasoning
1 tablespoon Jamaican or Indian curry powder
lobster and reduce the curry for about 5 minutes on
high heat. Remove from heat and let cool slightly.
1/4 teaspoon ground ginger
1/2 teaspoon allspice
Take a prepared pastry shell and brush the edges
1/2 teaspoon ground cumin
with egg wash. Spoon 2-3 tablespoons of filling
1/2 teaspoon ground coriander
onto the center of a round. Fold dough over and
1 bay leaf
seal. Crimp edges with a fork and line patties up
1 teaspoon fresh thyme
on the prepared baking sheets, an inch apart from
1 cup coconut milk
each other. Brush the top of each patty with egg
wash. Bake for 30 minutes at 375 degrees, or until
1 pound lobster meat (or combination of
just beginning to turn golden.
seafood), roughly chopped into bite size
pieces
10
1 egg, for wash
14-16 pastry shells (see recipe)