I love Jamaican patties, I don't know why.
Hence, I was always curious about The Patty Shop, which we kept passing by whenever we go to La Buca (here and here, and other times). We never had the chance to go in because they would be closed by the time we finished dinner.
But, we were going to or from Stong's and managed to pop by here on the way.
We decided to buy a frozen dozen, not knowing what their patties looked like as none were showcased when you enter the store. They just had a chalkboard up with prices for individual patties or frozen dozens.
I thought they made the patties there, but perhaps not since this is the frozen dozen we received.
Easy enough to prepare. I popped it frozen into the toaster oven (set at 400F) and it was ready.
I have a weakness for pastry and this is the only reason why I downed three of these babies. Feel like wasted stomach space right now.
Having average Jamaican patty just makes me want to have great Jamaican patty. Please note I do not have any clue how a "Jamaican patty" is supposed to taste like: all I know that this patty didn't particularly taste that great to me.
If anybody has a great recipe for Jamaican patty, please forward them now. Or else we'll be forced to come up with our own. ;) It's going to be a challenge anyhow, doing pastry with a savoury filling, something I've always wanted to do.
The frozen pastry was not that good. It had an aftertaste -- I'm thinking the shortening? -- that was not welcome.
It was good enough for me; I have no complaints. I even like those yellow-pastry'ed Jamaican patties that you get frozen, and I think this is better than those ones. ;D I guess this is an example of processed foods that I don't mind. (Shocking but true confession!)
But, a taste of authentic Jamaican patties (if such things exist) is indeed in order.
For a Jamaican patty project, I'm thinking puff pastry with 2 kinds of filling. One would be a jerk chicken filling and another a beef-curry-ish filling, along the lines of Jamaican goat curry but without the goat.
Wednesday, March 19, 2008