I am looking for a recipe for "Jamiacan Beef Patties" Thank-you for the help?!
I am looking for a recipe for "Jamiacan Beef Patties" Thank-you for the help?
Answers:
Jamaican beef patties Recipe
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2 c flour
1/4 ts Salt
1/4 c Solid shortening
1/4 c (1/2 stick) margarine
1/3 c Cold water
------------------------------... FILLING-----------------------...
2 tb margarine
1 Small white onion,
Finely chopped
1/4 ts jalepeno pepper
1/2 lb Lean ground beef
1/2 ts Salt
1/2 ts Freshly groun black pepper
1/2 ts curry powder
1/2 ts Dried thyme
1/4 c Breadcrumbs
1/4 c Beef or chicken stock
1 Egg, beaten
1/4 c Water
1. Sift the flour 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. 2. In a heavy skillet, melt the margarine and saute 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 occasionaly. 3. 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. 4. Uncover the dough
circles and place 2 to 3 tablespoons of filling on halfof 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 is golden brown. Yield: 10 patties
Here ya go;
http://www.jamaicans.com/cooking/cakes/p...
Jamaican Beef Patty
Posted Sunday, March 14, 2004
INGREDIENTS FOR BEEF FILLING:
2 lbs ground beef
1/2 teaspoon Accent
8 sprigs of thyme
2 ozs escallion
2 small hot peppers
1 teaspoon paprika
half a loaf french bread
1 teaspoon salt
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
Grind escallion and hot peppers in a mincing mill.
Add to ground beef with salt.
Place meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
Combine meat and cooked bread.
Add color, paprika in sufficient quantity to color the meat to taste.
Cook together for a further 20 mins.
Add Accent . Remove from fire. Cool for filling pastry circles.
INGREDIENTS FOR PASTRY:
11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water
METHOD:
Trim all skin and fatty membrane from suet and set overnight in freezer.
Next day, with a very sharp knife shave suet as finely as possible.
Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
Add iced water in sufficient amount to have a dough which can be rolled out.
Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
Set overnight wrapped in wax paper in freezer.
Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
Dip dough in flour before rolling.
Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
Do not prick the pastry.
Bake on ungreased tin sheet in a hot oven for about 35 mins.
This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
Serving 3 dozen regular size patties.Try different fillings for experiment.