Beef Patties, Jamaican Style Recipe - Cooking Index
These are sold from booths at Carnival. The rest of the year you can buy them at any time in Crown Heights or Flatbush.Cuisine: Jamaican
|2 cups||125g / 4.4oz||All-purpose flour|
|3/4 cup||148g / 5.2oz||Vegetable shortening|
|1/4 cup||59ml||Ice water - to 1/2 cup|
|1 lb||454g / 16oz||Ground beef|
|1||Scallion, white part only - chopped|
|2 teaspoons||10ml||Black pepper|
|1/2 teaspoon||2.5ml||Crumbled dried thyme - to 3/4 teaspoon|
|About 4 inches of French or Italian bread|
|1 teaspoon||5ml||Red pepper - minced (small)|
|(or drops of Caribbean hot sauce to taste)|
Make the pastry. Combine the flour and salt in a bowl, and work in the shortening until the dough resembles coarse meal. Add just enough water to make the dough hold together. Wrap the dough in plastic wrap and let it rest in the refrigerator for several hours or overnight.
Make the filling. Combine the beef, scallion, salt, black pepper, and half the thyme. Cook the mixture in a skillet just until the meat loses its pink color but is not browned.
While the meat cooks, soak the bread in water to cover for about 5 minutes. Squeeze the bread but save the water. Grind the bread in a food processor or meat grinder. Put the bread and water in a saucepan with the rest of the thyme and cook until most of the water has evaporated.
Add the bread and the paprika to the meat. Stir in the red pepper or hot sauce and cook over low heat, stirring often, for about 20 minutes.
Roll the dough out about 1/8-inch thick; the dough should not be too thin or it may break when filled. Cut out circles about 6 inches in diameter.
Place a heaping tablespoon of meat in the center of each circle. Using your finger, moisten the edges of the dough with water. Fold the dough over to make a half circle, and crimp the edges with a fork. Repeat until dough and meat are used up.
Place the patties on ungreased baking sheets. Bake about 35 minutes, or until golden brown. This recipe yields about 15 patties.
THE BROOKLYN COOKBOOK by Lyn Stallworth and Rod Kennedy Jr. (c) 1991 - Alfred A. Knopf, New York - 415 pages - $23.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest
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