Ackee and saltfish patty in a callaloo crust
Original Post:
http://greedygirlcooks.blogspot.com/2015/02/ackee-and-saltfish-patty-in-callaloo.html
Ingredients
Ackee
3-4 cups Ackee cooked
1 cup Salt fish (dried salted cod)
1 Onion
1 Tomato
½ Sweet pepper
½ Scotch bonnet pepper
4 tablespoons Oil
1 ½ teaspoon Seasoning salt
½ teaspoon Black pepper
1 tablespoon ketchup (optional)
Callaloo crust
Saute callaloo:
1 large bunch of fresh callaloo chopped (about 8 cups)
1 large tomato
1 medium onion
2 tablespoon oil
½ teaspoon scotch bonnet pepper
1 clove garlic
Seasoning mix:
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
6 table spoons water
Dry:
3 cup flour
½ teaspoon baking powder
3 teaspoon sugar
1 teaspoon salt
½ cup shortening
½ cup cold butter
Wet:
1 cup cold sauté callaloo
1/3 cup ice cold water
½ teaspoon vinegar
1 egg
Instructions
For the filling
- Boil the raw ackee in salted water until they are cooked, for the pre-cooked canned ackee just rinse in some boiling water for a few minutes and strain excess water thoroughly.
- Wash off the excess salt from the cod and bring to boil in a pot for about 10 to 15 minutes. Strain and flake the salt fish to remove the bones
- If it’s still too salty you can boil again for another 5 minutes (optional)
- Chop the onions, tomatoes, and peppers
- Heat the oil in a wide pan and sauté the onions tomatoes, peppers and ketchup.
- Add the salted cod and allow it to simmer for 2 minutes
- Add the ackee, seasoning salt and black pepper, stir to incorporate all the ingredients and cover on low for another 1-2 minutes
- Set aside to completely cool
For the crust
- Finley chop onions, tomatoes, pepper and shred garlic
- In a hot pan add the oil and sauté the chopped veggies
- Add the chopped callaloo stir and cover
- In a dish mix the water, sugar, salt, black pepper and onion powder
- Pour the seasoning mix over the callaloo stir and cover on low heat let it cook for 10 to 15 minutes
- Once it’s cooked set aside 1 cup in the freezer to get cold.
- Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
- In a blender mix all the sauté callaloo, water, vinegar and egg until smooth
- Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
- Cover with a plastic wrap and refrigerate for at least 30 minutes
- Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
- Repeat the process two more times until the dough is smooth and cold, (may have butter streaks in it)
- Wrap and store in the refrigerator until ready for use.
Patty assembly
- The dough makes eight patties
- Preheat the oven to 375 degrees
- Cut the dough in half and roll into a rectangular shape (about 10” by 22”)
- Spoon two to three tablespoons of filling equidistant from each other on one half of the dough
- Fold over the other half of the dough and gently press down removing any trapped air
- Seal the edges and cut into four
- Cut away any excess dough of each to form a patty shape and crimp the edges with a fork
- Poke a hole on top with a fork for steam to escape while cooking
- Place on a lined baking sheet and bake for 20 to 30 minutes
Greedy tips:
- Try to keep the dough as cold as possible and limit contact with your hands. You don't want to melt the butter.
- You can make the dough, and the ackee the day before to ensure they are cold when assembling the patty
- If you make them the same day use the freezer to get things colder faster.
- if you feel your dough is too sticky sprinkle more flour. the dough should be slightly sticky, very soft pliable and easy to work with, not firm hard and stiff.