James Cochran’s recipe for Cornish-Caribbean jerk goat patties with plantain ketchup

Jerk goat, breadfruit, swede, carrot and onion pasties with plantain ketchup

A spicy mash-up to celebrate Notting Hill Carnival weekend: the famous Cornish pasty with a Caribbean patty twist. These are ideal for making in large batches – just double the quantities below – because you can freeze them baked or unbaked (if the latter, cook them straight from frozen until crisp).

Prep 15 min
Chill 30 min
Cook 5 hr
Makes 4

For the jerk filling
300g boned goat shoulder – or lamb or mutton shoulder, or diced beef
50g jerk seasoning
Salt and black pepper
2 sprigs each 
fresh rosemary and thyme
1 scotch bonnet chilli
, finely chopped – pith and seeds removed, if you prefer less heat
1 small onion, peeled and finely diced
1 small carrot, washed, trimmed and finely diced
¼ swede
 (about 125g), peeled and cut into 1cm chunks
¼ breadfruit (about 125g), peeled and cut into 1cm chunks
Vegetable oil

For the pastry
450g plain flour
1½ tsp (8g) salt

100g suet
, grated
100g butter
, diced
3½ tsp (10g) curry powder
1¾ tsp (5g) turmeric

160ml iced water
30ml vinegar
1 egg
, beaten, to glaze

Heat the oven to 160C (140C fan)/315F/gas 2½. Rub the goat with the jerk seasoning, season generously with salt, then place on a large sheet of foil with the herbs and chilli, and wrap to seal. Put the foil parcel on the middle shelf of the oven with a baking tray underneath, and roast for four and a half hours.

Turn up the oven to 240C (220C fan)/475F/gas 9, cook the goat for 10–15 minutes more, then remove the foil parcel, unwrap to let the steam out and leave to cool. Once cool, shred the meat with two forks.

While the goat is cooking, heat a little oil in a large saute pan over a low heat, sweat the onions and carrots for 10 to 15 minutes, until soft but not brown, then take off the heat and set aside.

Heat the oven to 220C (200C fan)/425F/gas 7. Season the swede and breadfruit, toss in a little oil to coat, then roast for 45 minutes.

While the vegetables are roasting, make the pastry. Using a food processor with a paddle or dough hook in place (or in a large bowl), mix all the ingredients except the butter, suet, water and vinegar, then add the butter and suet and break down with your fingertips until the mix resembles breadcrumbs. Combine the cold water and vinegar, add to the mix, then work until it comes together into a firm dough. Turn out the dough on to a floured surface and cut into four equal pieces.

Roll out one piece of dough to ½cm thick, then fold over on itself three times. Roll out again to ½cm thick, then fold over three more times. Roll out again into ½cm-thick disc (if need be, use a large plate as a template and cut around it), then brush water all around the edge. Repeat with the remaining three pieces of dough.

Remove the swede and breadfruit from the oven and gently crush them with the back of a fork, so they have a range of textures. Transfer to a large bowl, add the shredded goat, onion and carrot, and mix to combine.

Put 75-100g of the filling mix in the centre of one pastry circle, leaving a 1cm border all around the edge. Gently fold over the pastry to enclose the filling, then firmly press together the edges to seal and crimp neatly with a fork, just as you would a pasty.

Brush the pasty all over with beaten egg, then stab it once with the tip of a sharp knife, so the steam can escape as it bakes. Repeat with the remaining filling and pastry.

Put the pasties on an oven tray and bake in a 220C (200C fan)/425F/gas 7 for 10 minutes or so, until crisp and golden on the outside and the filling is heated through. Serve warm with or without the plantain ketchup below.

Plantain ketchup

Prep 10 min
Cook 25 min
Makes 12 x 2 tbsp servings

2 garlic cloves, peeled and diced
½ small onion, diced
1 tsp grated fresh ginger
Vegetable oil

2 plantains
, peeled and mashed
2 tbsp tomato paste
30g brown sugar
120ml white vinegar
120ml water
½ tsp cayenne pepper or chilli powder

Fry the garlic, onion and ginger for five minutes in a little oil over a medium heat until soft and fragrant. Stir in the mashed plantain, tomato paste and sugar, then add the vinegar, water and, stirring constantly, bring up to a boil. Turn down the heat to low and simmer, stirring, for 10 minutes, until the mix has thickened slightly.

Take off the heat, leave to cool a little, then blitz smooth. Store in a sealed jar or container in the fridge, where it will keep for up to a month.



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