Jamaican Beef Patties Recipe | Caribbean Recipes
How to prepare "jamaican beef patties"
jamaican beef patties
dough
2 cups unbleached all-purpose flour
1/2 tablespoon curry powder
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold water
mix together dry ingredients thoroughly in a medium size mixing bowl. add vegetable shortening and cold water; rub them into the seasoned flour with your fingers until you have a stiff dough. if the dough is too dry to hold together, add more cold water, 1/2 teaspoon at a time. wrap the dough in plastic and chill it in the refrigerator for at least 2 hours.
meanwhile, make the filling.
after the filling is made, roll out the dough on a lightly floured work surface to 1/8-inch thick. cut the dough into circles 5 inches in diameter. this is easily accomplished by pressing the edges of a 5-inch diameter plate or bowl into the dough, and then following the outline with a sharp knife to cut the circles. roll out the scraps and cut more circles until all the dough is used.
assemble beef patties by spooning about 1 1/2 tablespoons filling on one side of a pastry circle. fold the other half of the circle over the filling so the edges meet, forming a half-moon. seal the edges by pressing lightly with your fingertips and then with the tines of a fork. place the beef patties on a baking sheet. brush the tops of the beef patties with the beaten egg and bake them on the upper rack of a preheated 400 degree f oven until golden brown, about 15 minutes. remove the beef patties from the oven and transfer them to wire racks. serve them while they are still warm.
makes about 1 dozen.
filling
1/2 pound lean ground beef
1/2 pound hot or sweet italian link
sausage, removed from casing
1 medium yellow onion, finely minced
1 large clove garlic, finely minced
1/2 scotch bonnet chile or 1 jalapeño,
seeded and finely minced (optional)
1/2 cup plain dry bread crumbs
1 tablespoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 medium scallions, root ends removed, minced
1 large egg yolk, beaten
sauté ground beef, sausage, onions, garlic and chile in a large skillet over medium-high heat until brown, about 15 minutes, breaking the meats up with a fork as they cook. reduce heat to low; add bread crumbs, curry powder, thyme, sage, salt, pepper and water. cook the filling, stirring frequently, for 5 minutes. stir in the scallions. remove from the heat and allow the filling to cool to room temperature.
