This recipe was inspired by Lazarus Lynch - Son of a Southern Chef book: Son of a Southern Chef: Cook with Soul!
From the beginning of my cooking journey, I have always taken recipes (mother's and grandmother's recipes) and try to make them healthish!
From reading Lazarus's cookbook, he's done the same thing. I tried to do the same thing with the recipes from LAZARUS LYNCH! His food totally inspired me & I will be making more of his flavorful food from his Southern and Caribbean roots! Yes, most of them without making them healthish!
I love the book! Order it now!
FYI: The Patties were easy for me, but I like to give you all an option of a keto biscuit! The same flavors but easier for those non-cookers
Remember, I cook it, I eat it, so I know you'll love it!
Curry Filling Ingredients:
2 tablespoons Canola oil
1/2 Yellow Onion, finely chopped
1/2 Red Bell Pepper, finely chopped
2 Garlic Cloves, minced
2 Scallions, finely chopped
1 tablespoon fresh thyme
3/4 pound ground chicken
1 tablespoon plus, 2 teaspoon Jamaican-style yellow curry powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1tablespoon tomato paste
2 teaspoons Red Hot Pepper Sauce (of course more for serving)
1 large Egg
Keto Crust Ingredients:
1/4 cup almond flour
3 tablespoons coconut flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cup low-moisture, part-skim mozzarella cheese, shredded
4 tablespoons salted butter
2 tablespoons cream cheese
1 large egg
Directions:
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper.
Before making the curry filling, create the crust. Note: Create the crust dough and refrigerate while you're cooking the curry filling.
In a small mixing bowl, combine almond flour, coconut flour, onion powder, and garlic powder.
In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 2 minutes to soften. Mix together until everything is combined. Note: If it gets stringy or is not quite melted enough, put it back in for another 30 seconds.
Add the dry ingredients and an egg, to the cheese mixture. Mix until all the ingredients are well incorporated. Note: If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds.
Once the ingredients are combined wrap in plastic wraps and refrigerate while you're cooking the curry filling.
Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic, scallion, and thyme and cook, stirring occasionally until lightly browned and tender. Cook about five minutes.
Add the chicken, 1 tablespoon of curry powder, the cumin, and cook stirring with a wooden spoon until evenly brown about 10 minutes.
Add 1 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then stir in the tomato paste and hot pepper sauce. Cook for two minutes.
In a small bowl whisk together the egg, the 1 tablespoon of water and a remaining 2 teaspoons of curry powder to make the egg wash.
Once the curry filling is ready, on a floured surface, spread the dough out on parchment paper in a thin and even layer about 9″ by 13″. I used a rolling pin, so if it starts to get sticky, wet or oil your hands or pin a little bit to prevent it from sticking.
Once spread in a semi rectangle, cut into 4 inch rounds (see below). You should create 10-12 patties.
Fill each round with one heaping tablespoon of the filling leaving a half inch border. Brush the edges with the egg wash. Fold the pastry in half over the filling, and crimp the edges with a fork to seal it.
Place the pastries on the prepared baking sheet. Brush with the egg wash and bake until golden 20 to 22 minutes. Transfer to a wire rack and let cool slightly before serving
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