Jerk spice is a Jamaican blend of spices that is most commonly rubbed onto meat before cooking. It consists principally of Allspice, thyme, and hot scotch bonnet peppers. An unlikely mix, but one that is quite delicious! I used this spice to flavor a filling for a vegetarian version of jamaican meat patties – a pastry with a curried crust and a spiced-meat interior. Our meat-free version combines spicy, intriguing flavors in a crispy yellow crust!
This recipe for preparing the peas also goes well with rice (no crust!), if you add some water and cook till they get nice and brothy.
And while you’re waiting for your jerk patties to cook, you can do the Cool Jerk with the Capitols. What a song!
2 cups flour
6 oz butter, frozen and grated
1 t. tumeric
1 t. cumin
Mix the flour with the spices, salt and pepper. Mix in the grated butter, add water till it forms a nice dough and make it into a smooth ball. Wrap and refrigerate until you’re ready to use it.
1 batch roasted mushrooms. Heavy on the thyme, omit the rosemary.
1 clove garlic
1 can of pigeon peas, rinsed and drained (If you can’t find pigeon peas you could use black beans or pinto beans, but it would change the flavor and texture considerably)
1/2 t. allspice
1/2 t. smoked paprika
cayenne to taste (I don’t have scotch bonnet peppers! But I don’t think they’re hard to find)
salt & pepper
1-2 cups grated sharp cheddar
1/2 t. lemon juice
1 egg, beaten.
1. Warm the oil in a large frying pan. Add the garlic, and as it starts to brown add the pigeon peas, the allspice, cayenne, and paprkia. Fry until the pan is quite dry and the peas are cooked through. (I added a splash of white wine to get all of the nice spices cooking to the bottom of the pan, and then let that cook away as well)
2. Combine the mushrooms, peas, lemon juice and cheese in a bowl. Add salt and plenty of black pepper to taste. In a small dish, beat the egg, and mix all but a tablespoon in with the mushroom/pea mixture.
3. break off a golf-ball sized lump of dough, roll it on a lightly-floured surface until it’s a rough circle, about 1/8 inch thick. Place a heaping tablespoon of filling in the middle. Fold the dough over to form a semi-circle. Fold the edge of the dough over onto itself, and crimp it with the tines of a fork to make it pretty and hold it together firmly. Poke the patty in two or three places with the fork. Place on lightly greased baking sheet.
4. Brush each patty with the remaining beaten egg. Bake in a preheated 425 oven for about 1/2 hour until starting to brown on top.