Cook This: Guyanese Style Patties.

July 26th, 2009 by omar , 2 Comments

In all honesty, this is a recipe that I’ve been wanting to know how to make since a kid. These are the first thing on my plate at any family get together. I imagine this will take some practice to get it perfect, but you can get a gist of what’s needed here. Check out the recipe below…

Guyanese Style Patties

Ingredients:

6 oz short crust pastry (recipe follows below…)
6 oz minced raw beef, or chicken.
6 oz yams or potatoes
2 oz green peas
1 onion
Shallot and celery
Stock
Salt and pepper
1 egg, beaten

Preparation
Short Crust Pastry:

Ingredients: 1 lb flour, 4 oz margarine, 4 oz lard, 1 tsp salt, Cold water.
Sift the flour and salt together. Rub in the margarine and lard using your fingertips, incorporating as much air as possible. The mixture should look like fine bread crumbs when finished.
Add some water, sprinkling over the surface of the flour. Draw together with fingertips.
Knead, again using fingertips only, on a lightly floured board until the dough is smooth but not sticky.
Roll out, turning the pastry around so as to maintain the shape. Use as required.

Patties:

Cut the yams (or potatoes) into cubes, chop the onion and mix them with the minced beef and peas. Season carefully, divide into four portions, and moisten with meat stock.
Divide the pastry into four pieces. Roll each piece into a round shape, one-eighth of an inch thick and 3 inches in diameter.
Place round into a cupcake pan, placing meat mixture on each round. Dampen edges of the pastry. Cover the meat with another round of pastry. Press edges together with a fork. Repeat with remaining ingredients.
Glaze with beaten egg and bake at 350° for 15 minutes, then reduce heat and continue to bake for 1 hour.

Tags: Beef Patties, Cook This, Cooking, Food, Guyana, Guyanese Style Patties, Patties, Recipes

This entry was posted on Sunday, July 26th, 2009 at 6:22 PM and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Cook This: Guyanese Style Patties.”

Cook This: Jamaican Beef Patties. | Burden Clothing Says:
August 23rd, 2009 at 11:34 PM
[...] I posted the Guyanese version of these the other day, I figured it was only right to post the more well-known variety. Check out [...]
E. Francis Says:
October 19th, 2009 at 8:26 PM
As far as I know, the meat filling is always cooked before filling the rounds of pastry. This would ensure that the meat is thoroughly cooked and will cut down on the baking time as you will only need to bake the pastry until the crust is cooked.