August 23rd, 2009 by omar , No CommentsPrint This Post
Since 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 the recipe below and after the jump…
Jamaican Beef Patties
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 tablespoon curry powder
- 1/4 cup solid shortening
- 1/4 cup (1/2 stick) margarine
- 1/3 cup cold water
- 2 tablespoon oil
- 1 small white onion, finely chopped
- 1/4 teaspoon chopped Scotch Bonnet pepper
- 1/2 lb. lean ground beef (You can substitute the meat here…)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1/4 cup breadcrumbs
- 1/4 cup beef or chicken stock
- 1 egg, beaten
- 1/4 cup water
For the Pastry….
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.
For The Meat…
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
To Bring it All Together…
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
Serves: 10 Patties