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Flaky Jamaican Ackee & Saltfish Patty Recipe

Flaky Jamaican Ackee Patty Recipe

Indulge in a taste of Jamaica with this delicious and flaky Jamaican Ackee Patty recipe. Perfect for any occasion, these patties combine the unique flavor of ackee and saltfish encased in a buttery, flaky pastry. Whether you are familiar with Jamaican cuisine or eager to try something new, this recipe will transport your taste buds to the Caribbean.

Patty Dough Ingredients

  • 5 cups cold all-purpose flour

  • 1 stick cold butter

  • 1/2 tsp salt

  • 2 tbsp brown sugar

  • 4 pinches egg powder (for a deep orange color)

  • 1 3/4 cups iced cold water (add gradually until the dough is formed, may need an extra tbsp)

  • 14 tbsp vegetable shortening (use gradually in between folds)

Ackee and Saltfish Ingredients

  • 1 tin ackee or freshly cooked ackee

  • Saltfish

  • Scallion

  • Onions

  • Scotch bonnet pepper

  • Coconut oil

  • Bell peppers

  • Black pepper


1.Prepare the Patty Dough:

  • In a large bowl, combine the cold flour, salt, brown sugar, and egg powder, you can use curry power but highly recommend the Egg Power.

  • Cut the cold butter into small pieces and add to the flour mixture.

  • Using a pastry cutter or your hands, mix until the butter is well incorporated and the mixture resembles coarse crumbs.

  • Gradually add the iced cold water and mix until the dough comes together. Be careful not to overwork the dough.

  • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Ackee and Saltfish Filling:

  • Soak the saltfish in water overnight to remove excess salt. Alternatively, boil the saltfish in water for about 10-15 minutes, then drain and flake.

  • In a large pan, heat a little coconut oil over medium heat.

  • Add chopped onions, scallions, and bell peppers, and sauté until soft.

  • Add the flaked saltfish and cook for a few more minutes.

  • Add the scotch bonnet pepper, ackee, and black pepper. Gently stir to combine, being careful not to break the ackee too much.

  • Remove from heat and set aside to cool.

3. Roll and Layer the Dough:

  • On a lightly floured surface, roll out the dough to about 1/4-inch thickness.

  • Dot the surface with pieces of the cold vegetable shortening.

  • Fold the dough over itself in thirds, like folding a letter.

  • Roll out the dough again to 1/4-inch thickness, dot with shortening, and fold. Repeat this process 2-3 times for extra flakiness.

  • After the final fold, wrap the dough in plastic wrap and refrigerate for another 30 minutes.

4. Assemble the Patties:

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • On a lightly floured surface, roll out the dough to about 1/8-inch thickness.

  • Cut the dough into circles using a cookie cutter or a glass.

  • Place a spoonful of the ackee and saltfish mixture in the center of each dough circle.

  • Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork or use a ravioli cutter to seal.

  • Repeat the process until all the dough and filling are used.

  • Place the patties on the prepared baking sheet and brush the tops with a little water or egg wash for a golden finish.

5. Bake:

  • Bake the patties in the preheated oven for 25-30 minutes or until they are golden brown and flaky.

  • Remove from the oven and let them cool slightly before serving.


These flaky Jamaican Ackee Patties are sure to be a hit at your next gathering or as a delightful snack. The combination of the rich, buttery pastry and the flavorful ackee and saltfish filling is simply irresistible. Enjoy a taste of the Caribbean with every bite!



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