Any people who have spent any time down south will have most likely seen, if not tasted Jamaican meat pies. Many of those same people fell in love with the brazen flavour profile created by curries and hot peppers. It’s a meal or treat that is loved the world around. This is our version of Jamaican Pattie Pot Pie.
Sidekick/Hubby Geoff and I had the pleasure of being married in Jamaica, so these hot and pungent tastes hold a special place in our heart as well as in our tummies. G likes his Jamaican Pattie Pot Pies with enough spices to burn your lips off, while I enjoy a more conservative level of heat. Adjust the spices to suit your own tastes’ in this one. In our home we separate the batch into two and make one batch super spicy and another as a tamer version for those who are not as courageous.
These can be made into patties, but as the dough doesn’t have the same glutenous stretch as a regular non-keto pastry, we prefer to cut our losses and save ourselves the aggravation of trying to work the dough into turnover shapes and just make our version into a pot pie.” method_heading=”Directions” other_notes=”You can do a version with just a top, where you omit the lower pre-baked shell and you can also separate the dough into smaller sections and roll them into individual pies or turnovers.
Find our pastry recipe here on our website and also in ECK1
I roll the crust up on the very edge creating a lip that is double or triple thickness of the rest of the crust. Then use my finger and thumb to gently pinch a decorative edge on the outside of the pie. While you’re working the kinks out of your pastry is a great time to experiment with the crust edge.
Use a fork for a quick and easy fuss free pastry edge.
” recipe_cuisine=”” recipe_cuisine_other=”Jamaican, Caribbean” recipe_category=”” recipe_category_other=”One pot meal” tags_schema_only=”true” cooking_method=”Stewing, baking” prep_time=”10″ cook_time=”30″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20stew%22%2C%22list%22%3A%221%20lb%20ground%20pork%20(or%20beef%2C%20or%20a%20combination%20of%20both)%5Cn1%20Tbsp%20bacon%20fat%20or%20butter%5Cn1%2F2%20medium%20onion%2C%20chopped%5Cn2%20cloves%20of%20garlic%2C%20chopped%5Cn3%20jalape%C3%B1os%2C%20chopped%5CnRed%20pepper%20(Habanero%20or%20scotch%20bonnet)%2C%20chopped%5Cn1%2F2%20cup%20water%5Cn1%20tsp%20curry%20powder%5Cn1%20tsp%20ancho%20chilli%20powder%5Cn1%20tsp%20dried%20thyme%5Cn2%20tsp%20ground%20coriander%5Cn2%20tsp%20ground%20cumin%5Cn1%20tsp%20red%20pepper%20flakes%5Cn1%2F2%20tsp%20allspice%5Cn1%2F2%20tsp%20turmeric%5Cn1%20tsp%20garlic%20powder%5Cn1%2F4%20cup%20confectioners%20swerve%5Cnsalt%20%26%20pepper%20to%20taste-%20we%20used%201%20tsp%20salt%20and%201%2F2%20tsp%20pepper%22%7D%2C%7B%22title%22%3A%22Using%20our%20own%20pastry%20recipe-%22%2C%22list%22%3A%22Add%201%20tsp%20turmeric%20and%20omit%20the%20sweetener.%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”420″][trg_recipe_method]
Add ground meat and bacon fat to a large saute pan on medium heat and begin to brown.
After 5 minutes, push meat back to the sides of the pan and add the chopped onion to the pan centre.
After 5 minutes, push the onion back with the meat and add garlic and peppers.
After 5 minutes, push the peppers back and add all spices to the centre of the pan. Adding the spices to the oil directly will help the spices bloom.
After 5 minutes, combine all ingredients and reduce heat.
Add water and cover. Simmer for 10 minutes.
Let Cool
The final steps in putting this dish together depend on your own preference. We lined the bottom of a casserole dish with a single layer of pastry and pre-baked the shell according to the pastry instructions. We then let all ingredients cool and placed the meat filling in the shell and topped with a top crust. Baking one last time according to the pastry instructions.
