Jamaican cooking demonstrates fusion food at its very best - combining the use of Indian spices, European herbs, indigenous ingredients and African cooking techniques. The result is a cuisine that’s hearty, robust and full of flavour! In Jamaica these patties are eaten as an on-the-go snack but we’re turning them into a complete meal with the addition of sweet potato mash, brown stew gravy, greens, coleslaw and a fiery hot sauce on the side.

FILLING SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, allspice, habanero, thyme, nutmeg, parsley, coriander leaf
PASTRY SPICES: Cumin, turmeric
CUMIN SEEDS.
HOT SAUCE SPICES: Red pepper flakes, habanero flakes, garlic, chilli
KALE BLEND: Red pepper flakes, green pepper flakes
SWEET POTATO SPICES: Allspice, black pepper, thyme, nutmeg
GRAVY SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, cassia, nutmeg, allspice, chilli flakes

• 250g beef, lamb or pork mince
• 750g sweet potatoes
• 2 large carrots
• 1 bunch of spring onions
• 1 large white onion
• ¼ white cabbage
• 200g kale or spring greens
• 175g cold butter
• 1 egg (any size)
• 330g plain flour plus extra for rolling
• 1 beef or chicken stock cube
• 2 tbsp tomato puree
• 2 heaped tbsp mayonnaise
• 3 tbsp vinegar (white wine or cider vinegar is best)
• 2 tsp sugar