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Jamaican Curry Patties CARLA HALL

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A tasty dish from Carla Hall!

ingredients
SPINACH AND SWEET POTATO FILLING:
2 medium sweet potatoes
1 (10-ounce) package frozen spinach (thawed, squeezed of excess moisture)
2 teaspoons yellow curry powder
1 teaspoon fresh ginger (peeled, minced)
Kosher salt and freshly ground black pepper (to taste)
PORK FILLING:
2 tablespoons olive oil
1 pound ground pork
1 yellow onion (peeled, small dice)
2 cloves garlic (peeled, minced)
1 Scotch Bonnet pepper (seeded, minced)
1/2 teaspoon paprika
1/4 teaspoon ground allspice
2 teaspoons fresh thyme (leaves only, finely chopped)
2 cups low-sodium chicken stock
2 bay leaves
1 teaspoon fresh ginger (peeled, minced)
Kosher salt and freshly ground black pepper (to taste)
TO ASSEMBLE:
2 tablespoons yellow curry powder
1/4 cup olive oil
1 package phyllo dough (thawed)
Kosher salt and freshly ground black pepper (to taste)
TO SERVE:
2 cups Greek yogurt
1 lime (zested and juiced)
1 tablespoon parsley (finely chopped)
Kosher salt and freshly ground black pepper (to taste)

directions
For the Spinach and Sweet Potato Filling: Preheat the oven to 425ºF.
Using a fork, prick the sweet potatoes all over. Place on a sheet tray and roast in the oven until soft, about 45-50 minutes. Remove from the oven and allow to cool. Lower the temperature to 375ºF.
When cool enough to handle, slit open the potatoes and scoop out the flesh into a large bowl. Discard the skins. Using a potato masher or fork, mash the sweet potatoes. Stir in the spinach, ginger and curry powder. Season with salt and pepper to taste. Set aside until ready to use.
For the Pork Filling: In a large heavy bottomed-skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the ground pork, breaking up with potato masher or wooden spoon, into small pieces, browning until cooked through, about 5 minutes. Add the onion, garlic, and Scotch Bonnet pepper, and cook until softened and translucent, about 2-3 minutes. Season with salt and pepper to taste. Stir in the paprika, allspice and thyme, and allow to toast in the pan for 1 minute. Stir in the chicken stock and bay leaves and reduce to a simmer. Allow to cook until liquid has reduced to a saucy consistency, about 15-20 minutes. Season with salt and pepper to taste. Remove from heat and stir in the ginger. Discard bay leaves and set aside to cool.
To Assemble: Line a baking sheet with parchment paper and set aside.
Meanwhile, in a small saute pan over medium heat, add the curry and toast, stirring continuously for 1 minute, until fragrant. Remove to a small bowl and allow to cool slightly. Stir in remaining olive oil and set aside.
Roll out the sheets of phyllo dough, and with the short end towards you, cut the sheets in half. Working with 1 strip at a time, brush the entire strip lightly with the curry mixture and fold in half lengthwise. Brush lightly with more curry oil. Place 1 tablespoon of filling in the bottom right corner of the phyllo and begin to roll up like a football, brushing lightly with the curry mixture between each roll. Repeat until all of the filling is used up. Place the triangles on the prepared baking sheet and brush the tops with the remaining curry oil. Transfer to the oven and bake until light golden brown, about 15 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
To Serve: In a medium bowl, stir together Greek yogurt, lime zest and juice, parsley and season to taste with salt and pepper. Serve as a dipping sauce for the curry patties.
Tip: Make a large batch of these and freeze for up to 1 month before baking to have a freshly baked savory snack whenever you’d like!

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