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Jamaican Beef Patties

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Dough
3 cups 187g / 6.6ozAll-purpose flour
1/2 teaspoon 2.5mlSalt
2 tablespoons 30mlCurry powder
1 cup 198g / 7ozCold butter or shortening
3/4 cup 177mlIced water
1 tablespoon 15mlVinegar
2   Egg yolks
1   Egg - beaten with
1/4 cup 49g / 1.7ozWater - for egg wash
  Filling
2 tablespoons 30mlPeanut oil
1 tablespoon 15mlOnion - diced (medium)
4 sections  Scallions - sliced
1 tablespoon 15mlFresh thyme
1/2 teaspoon 2.5mlChopped Scotch Bonnet pepper
1 lb 454g / 16ozGround beef
1 teaspoon 5mlSalt
  Water - as needed
1 cup 146g / 5.1ozBread crumbs
  Freshly-ground black pepper - to taste

Recipe Instructions

Dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.

Filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.

Preheat the oven to 375 degrees.

Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal.

Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

***If making the cocktail size, cut the dough into 3-inch circles.

This recipe yields 15 cocktail or 6 large patties.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A38) - from the TV FOOD NETWORK

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