Approximate values estimated by AI
Ackee and Saltfish Patties
60% authentic · Jamaican Fusion
A creative take on ackee and saltfish, encased in a flaky, golden pastry shell. These savory patties are perfect as a snack, appetizer, or light meal.
Ingredients
- Ackee (canned)1 can (approx. 10 oz)
- Saltfish (dried salted cod)8 oz
- Onion1/2 medium
- Tomatoes1 medium
- Scotch bonnet pepper1/4 to 1/2
- Garlic1 clove
- Thyme1 tsp dried or fresh
- All-purpose flour2 cups
- Butter or shortening1/2 cup
- Ice water4-6 tbsp
- Egg (for egg wash)1
- Vegetable oil (for frying/baking)for cooking
- Black pepperto taste
- Saltto taste
- Waterfor soaking and dough
Steps
- 1
Rinse the saltfish and soak in cold water for at least 4 hours or overnight, changing water. Boil until tender, drain, and flake. Set aside.
- 2
Drain the ackee from the can and rinse gently. Set aside.
- 3
Finely chop the onion, tomatoes, garlic, and Scotch bonnet pepper. Mince.
- 4
In a skillet, heat a little oil over medium heat. Sauté onion until softened. Add garlic, Scotch bonnet, and thyme, cook for 1 minute.
- 5
Add chopped tomatoes and cook until softened. Add the flaked saltfish and cook for 5 minutes.
- 6
Gently fold in the ackee. Cook for 5 minutes, stirring gently. Season with black pepper and salt to taste. Let the filling cool completely.
- 7
Prepare the pastry dough: Combine flour and salt. Cut in cold butter/shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Wrap and chill for 30 minutes.
- 8
Roll out the dough and cut into circles (about 6 inches diameter).
- 9
Place a portion of the cooled ackee and saltfish filling onto one half of each dough circle. Fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.
- 10
Brush the patties with beaten egg wash.
- 11
Bake at 375°F (190°C) for 20-25 minutes until golden brown, or shallow fry until golden and crisp.
- 12
Serve warm.
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