Jerk Chicken Puff Patties with Mango-Lime Dip

Method

1. Cut the chicken into 1 cm dice. Wearing gloves, finely chop the spring onions, deseeded Scotch bonnet, garlic and ginger. Mix the chicken in a bowl with the chopped aromatics, allspice, thyme, brown sugar, soy sauce and salt and leave for 15 min.

   Add in this stepBoneless chicken thighs 240 gSpring onions (scallions) 2Scotch bonnet chilli (or habanero) ¼Garlic cloves 2Fresh ginger 5 gGround allspice ¾ tspFresh thyme leaves, chopped 1 tspBrown sugar 1 tspSoy sauce 1 tbspSalt ½ tsp

2. Heat the oil in a 24 cm frying pan on medium-high heat and cook the finely chopped onion for 3 min. Add the seasoned chicken, turn down to medium heat and cook for 7 min; once no pink remains, stir in the stock and panko and cook until the filling is moist and holds together with almost no liquid left. A wet filling makes soggy pastry.

   Add in this stepNeutral oil 1 tbspOnion ½Chicken stock 80 mlPanko breadcrumbs 2 tbsp

   medium-high heat→medium heat

3. Spread the filling on a large plate and let it cool completely, 15 min; hot filling melts the butter in the pastry and stops it puffing. Meanwhile heat the oven to 200 °C and beat the egg with the turmeric to make a golden glaze.

   Add in this stepEgg (for the glaze) 1Ground turmeric ¼ tsp

4. Roll the puff pastry out lightly and cut it into 4 squares of about 12 cm. Spoon filling onto one half of each square, leaving a 1 cm border, brush the edges with glaze and fold over into a rectangle. Press the edges firmly with a fork to seal, brush the tops with glaze and cut two small steam vents.

   Add in this stepPuff pastry, thawed 220 g

5. Arrange the patties with space between them on a 30×25 cm baking tray lined with baking paper and bake on the middle shelf for 20 min, until well puffed, deep golden and crisp underneath.

6. While they bake, make the dip: mash the mango flesh with a fork until smooth (or blend it) and stir in the Greek yogurt, lime juice and honey.

   Add in this stepRipe mango ½Greek yogurt 100 gLime (for the dip) ½Honey 1 tsp

7. Let the patties cool for 5 min so the filling isn't scalding, then serve with the mango-lime dip. The inside stays very hot, so take care with the first bite.