Anna’s was my favorite place to eat when I had a day off  cooking at the Whitianga Hotel.  Another of my favorite quiches was a spinach quiche in phyllo dough with onion marmalade and gorgonzola cheese…too yummy!  The Kiwi’s and Aussies may be a world downunder but they truly know how to cook in the best tradition of a Crown Colony and in their own right.

Do enjoy this as a main-dish with a salad and glass of wine.

Ingredients:

• 1 unbaked pie crust
• 1 cup chicken sliced or shredded
• 1 portobello mushroom, sliced thin
• 1/2 small onion, sliced thin
• 1 Tbsp. butter
• 2 Tbsp. basil pesto (homemade is best)
• 6 thin slices cream cheese (use dental floss to slice)
• 2 eggs
• 1 cup half-and-half
• sea salt and fresh ground black pepper to taste
• pinch of nutmeg

Method:

1. Place pie crust in a 9-inch spring form cake pan with 2-inch sides.  Blind bake for 12 minutes at 400° F..
2. Reduce oven to 375° F.  Cool crust on a cake rack.
3. Sauté mushrooms in butter for 5 minutes, add onions and continue to cook until water dissipates.
4. Layer chicken over bottom of crust, spread mushrooms and onions over chicken, dot with basil pesto, and top with cream cheese slices.
5. Whisk eggs and half-and-half together with salt and fresh ground black pepper to taste.
6. Pour batter over filling, sprinkle with a pinch of nutmeg.
7. Bake 45-50 minutes until eggs are set.  Cool 15 minutes before slicing.

Pie Crust (modified pâte brisee)

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup salted butter, chilled and cut into 1/2-inch cubes
• 1 egg, whipped with 1 tsp cold water 

Method:

1. Cut butter into flour until its the consistency of cornmeal.
2. Make a well in center of the flour and pour in the egg.
3. Toss flour and egg together with a fork for 5 seconds and scoop up the whole bit onto a sheet of plastic wrap.  Pull the corners of the plastic wrap together and twist to form a ball.
4. Chill the ball of dough for 10 minutes.
5. Wipe your counter with a damp cloth, cover the damp area with plastic wrap, dust with a little flour, place ball of dough in center and flatten slightly, dust with a little flour, cover with another sheet of plastic wrap.  Roll out crust.
6. If you’re in a hurry, skip the chilling and rolling.  Just push the dough into your pie pan like playing with putty.  Once the dough is uniform in thickness throughout and sides are crimped, chill to set it.  Then blind bake as instructed above.

In 1986 I moved from Alaska to St. Thomas, U.S. Virgin Islands to get warm, write and finish my degree in Math.  The summer before classes started I went to work as a free-lance charter cook aboard some beautiful yachts sailing around the British and American West Indies.  There was a food truck just across the street from the Ramada Yacht Haven Marina from where we sailed with 4 to 8 charter guests about every week or 10 days.  The West Indian cook who owned this food truck made these delicious savory fried patties every day except Sundays and if you didn’t get there before 1 p.m. you’d miss out on her patties.   She made meat patties and salt-cod fish patties, goat water soup, Callaloo, fried snapper in coconut milk with fungi (a cornmeal and okra dumpling) and stewed oxtail with green bananas. 

West Indies Patties are a version of Spanish empanadas or Cornish meat pies.  They’re popular street food throughout the Caribbean islands and every island has their own version.  St. Thomas’ version of patties combines spicy hot Scotch Bonnet chilies in a picadillo with just a hint of allspice, a local spice berry indigenous to the Caribbean.  The patties are not juicy but they are moist inside with a short crust envelope, fried to perfection, so the dough is not greasy or leathery but rather flaky and heavenly crisp on the perimeter.  You can’t eat just one, I guarantee.

Goya Discos can be used for this recipe in lieu of homemade dough and you can find them at Walmart and Latin markets. They come 10 to a 14-ounce package.  The other option is to use Pillsbury pie crusts from the dairy section of your supermarket and one double crust package will make 6 (5-inch) patties.  The recipe below can be used for empanadas also and will yield about 20 (3-inch) empanadas for baking.  Serve with mango chutney, papaya chutney or pineapple red pepper chutney.

Ingredients for meat filling:

• 2 Tbsp olive oil or bacon drippings
• 1 pound lean hamburger
• 1 medium onion, chopped fine
• 2 cloves garlic, minced
• 1 green bell pepper, chopped fine
• 2-3 Scotch Bonnet chilies or habanero chilies, seeded, veined, and chopped fine
• 1 small can diced Roma tomatoes in sauce, or 2 large ripe tomatoes, skinned, seeded and diced
• 1 tsp thyme or 2 sprigs of fresh thyme
• 1/2 tsp allspice
• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1/2 tsp ground cumin (optional)
• 1/4 cup fresh cilantro, chopped (optional)
• 1 cup water

Method to prepare filling:

1. Heat oil in a large skillet over medium high heat.  Add hamburger and fry until crumbly and brown.  Remove meat and keep warm.
2. Saute onions, garlic, chilies, and bell peppers until translucent and just starting to brown.
3. Add tomatoes, herbs and spices.  Stir to combine.
4. Add back the cooked meat.  Stir and add water.  Bring to a boil.
5. Lower heat to a simmer and cook until nearly all liquid evaporates.  (You want this to be moist but not soupy.)
6. Let cool until ready to assemble patties.  May be made a day in advance.

Ingredients for patty dough:

• 3 1/3 cup all purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 1/2 tbsp. shortening (chilled)
• 1 egg (well beaten)
• 3/4 cup ice water
• Vegetable oil for frying

Method to prepare patty dough:

1. Mix flour, salt, and baking powder in a large bowl.
2. Cut shortening into the flour mixture using a pastry cutter.
3. Whisk the egg and water together well. 
4. Add liquid mixture to flour and toss using a fork until flour is moistened and can be formed into a ball.  Do not over handle the dough.
5. Divide the dough into 2 pieces, wrap with plastic and chill for 20 minutes.
6. Sprinkle counter top and rolling pin with flour.  Roll out dough to 1/8 inch thickness and cut out 5-inch circles.  A saucer works well for this.  

Assembly:

1. Place 2 Tbsp of filling on each pastry disc slightly off center. 
2. Fold pastry in half over filling.  Crimp the edges with a fork dipped in flour.
3. At this point you may freeze patties on a baking sheet and place in a bag in freezer for up to 3 months.  To cook, thaw and bake or fry as directed here.
4. If baking patties, preheat oven to 400° F.  and bake for 15-20 minutes. 
5. If frying, in a large skillet pour 1-1/2 inches of oil and heat to 375° F.  Slide 2 or 3 patties into the hot oil and cook until first side is golden brown.  Turn and cook until brown on second side.
6. Remove patties to paper towels or brown bags to drain.  Serve hot.