Jamaican Meat Patties

Recipe Ingredients

		For The Pastry
4 cups	250g / 8.8oz	All-purpose flour
2 teaspoons	10ml	Dried turmeric or annatto
2 teaspoons	10ml	Salt
8 tablespoons	120ml	Vegetable shortening
4 oz	113g	Unsalted butter - (1 stick) - cold
1/2 cup	118ml	Cold water - plus
2 tablespoons	30ml	Cold water
		For The Filling
2 tablespoons	30ml	Vegetable oil or butter
1 tablespoon	15ml	Onion - finely chopped (large)
		= (1 1/2 cups chopped)
6		Garlic cloves - minced
1 tablespoon	15ml	Finely-chopped fresh ginger
1 lb	454g / 16oz	Ground beef
1/4 teaspoon	1.3ml	Ground turmeric or annatto
3/4 teaspoon	3.8ml	Ground cumin
3/4 teaspoon	3.8ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cardamom
1		Scotch bonnet pepper - seeded, and
		Finely chopped, (optional)
2 sections		Fresh thyme - finely chopped
3		Scallions - finely chopped
1 tablespoon	15ml	Finely-chopped parsley
1 lb	454g / 16oz	Ripe tomatoes - peeled, and
		Finely chopped
1 1/2 teaspoons	7.5ml	Salt
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Water or beef stock
3 tablespoons	45ml	Jamaican rum
		To Assemble The Patties
		Flour - for rolling out
		Dough
2		Egg yolks - beaten with
1 teaspoon	5ml	Rum

Recipe Instructions

For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.

In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes.

Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.

Preheat the oven to 400 degrees.

On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.

This recipe yields 8 to 10 patties.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E61) - from the TV FOOD NETWORK

Rating

Average rating:

4 (4 votes)

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