Like Coconut fingers, curry puffs is one of those things that I loved about parties. So moreish, these little puffs of pure joy are the perfect finger food. No birthday party, wedding or family gathering is complete without some. I often come home from work on a random weekday to find Robin making a batch for the week’s lunchtime snacks. The closest I have seen to these in my travels are a mini version of the Jamaican patty once at a food market stall. Granted fundamentally the filler ingredients are very different from St Helena and Jamaica but I’m always fascinated by food origins and evolution over time and it never ceases to amaze me how some dishes have changed country to country depending on when they were introduced or adapted. When I first spotted Jamaican patties I immediately became intrigued by their history. The Jamaican beef patty is a product of colonialism and migration developed after the introduction of the Cornish pasty in the Caribbean, mixed with cumin and curry seasonings of Indian indentured servants in Jamaica and cayenne pepper from African slaves.
Spanish people will see a similarity in their fried version called a empanada.
Knowing St Helena’s diverse and rich racial heritage through slavery and sailing days there’s no wonder their are some similarities out there. All great tasting in their own way but non come close to the salty spicy goodness of the Saint Curry Puff in my eyes.
Curry Puffs is something I didn’t really realise was that unique to St Helena until we made them for friends in the UK. They aren’t that difficult to make, therefore they were always present at birthdays, picnics, weddings and so on. They are great finger food. The mix of ingredients combine to create a taste that reflects that of a Saint Curry or PLo, but inside of pasty. Whats not to like! They were a bit hit at the last St Helena’s day party we had, so we’re be having them more regularly now.