Ackee and Saltfish Patties

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. 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. 2

   Drain the ackee from the can and rinse gently. Set aside.

3. 3

   Finely chop the onion, tomatoes, garlic, and Scotch bonnet pepper. Mince.

4. 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. 5

   Add chopped tomatoes and cook until softened. Add the flaked saltfish and cook for 5 minutes.

6. 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. 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. 8

   Roll out the dough and cut into circles (about 6 inches diameter).

9. 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. 10

    Brush the patties with beaten egg wash.

11. 11

    Bake at 375°F (190°C) for 20-25 minutes until golden brown, or shallow fry until golden and crisp.

12. 12

    Serve warm.