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.