I did these at the same time. I’m just going to jot down what I recall doing. Follow the techniques, use what you got, use your own spice combos and TASTE TASTE TASTE.
Both dishes started with chopped garlic, red onion, jalapeno and scallions.
I seasoned my chicken breast with just a little salt, pepper, garlic and cumin. I wanted the chicken to taste good on its own. I didn’t want to rely on the sauce.
The ground beef was not seasoned until it was cooked through.
I seared one side of the chicken and then flipped it.
The chicken was then seasoned with some pepper and all spice. I added a tbsp of Grace jerk seasoning, scotch bonnet sauce and Worcestershire sauce. I allowed this to ‘braise’ until the sauce reduced some.
I chopped the chicken and added it back to the pan. I added a bit of water, some scallions and then stirred to combine.
Once the beef was cooked through it was mashed to break down the meat into smaller pieces.
I used spices like curry, cumin, ginger, all spice, garlic, onion and clove. I used a bit of Worcestershire and fish sauce.
I used water to temper the flavors and the moisture lever. Use salt last, you don’t want a salty dish.
Allow these filling to chill.
Preheat oven to 420
To assemble the patties:
Ensure that your filling is cool and not too watery
Take a disc and roll it out to create a larger patty discSpoon the filling onto the disc, do not over fill
Fold over and seal using your fingers and then a fork
(If you want to freeze these for later, this is when you want to do it.)
Bake until patties are crispy and golden brown.
Allow to cool before eating.
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