Jamaican Patties



jamaican patties

This Jamaican patties recipe is a delicious turnover with ground beef and seasoning. The real key to a great patty is in the crust. To cut some of the prep time making these, you could prepare the dough a little ahead of time and then just create the beef filling for the patties.



Makes around 12 patties

(To make the pastry for the patties)

4 cups of flour

1 tsp of kosher salt

1 tablespoon of turmeric

½ cup of butter flavored shortening

½ cup of unsalted butter

5 tablespoons of water

(For the beef filling)

1lb of lean ground beef

1 tablespoon of vegetable oil

2 teaspoons of seasoning salt

½ cup of unseasoned bread crumbs

2 scotch bonnet peppers or habanero peppers, finely diced and seeded

¼ cup of chicken stock

3 cloves of minced garlic

1 & ½ teaspoons of thyme

½ cup of chopped scallions

1 small onion, chopped

1 egg, beaten

(To prepare the dough)

In a large bowl, sift together the four cups of flour, kosher salt and turmeric. Using a pastry blender or fork, cut in the butter and shortening. Keep blending in the butter and shortening until it resembles the size of small peas. Add in the five tablespoons of water and stir until flour comes together in a ball. Add a little more water if necessary. Using your hands, combine the dough together until you form a ball.

Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator to rest for an hour.

(To prepare the beef filling)

In a large saucepan over medium heat add 1 tablespoon of vegetable oil. Add the ground beef chopped onion and cook until is browned. Drain the excess liquid from the meat. Add in the seasoning salt, scotch bonnet peppers, garlic, thyme and scallions. Stir in the breadcrumbs and add the ¼ cup of chicken stock to moisten.

Bring down the saucepan to a simmer and cook for 5-10 minutes or until most of the liquid from the chicken stock has evaporated but the mixture should be somewhat moist.

Let the meat mixture cool down at room temperature.

Using a pasty board, take some of the pastry dough, about the size of a golf ball and roll it into a circle to your desired thickness. (About 1/8 to ¼ inch is good)

Place some of the meat mixture inside the middle of the rolled dough. Fold and seal using a fork to crimp the edges.

Repeat this procedure for remaining patties.

Place the patties on a baking sheet and brush each patty with the beaten egg. Bake them in a 400-degree oven for about 15-20 minutes or until golden brown. Serve hot.

To blend in the butter in this recipe, consider having this pastry blender when making any kind of pastry. It blends better than a fork and will make the process of blending butter or shortening into flour easier.


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