Authentic Jamaican Beef Patties Food

JAMAICAN BEEF PATTIES

Steps:

• Put all Pastry ingredients (except the water) in a food processor and tap the pulse button to slowly incorporate the butter into the flour. If doing by hand rub butter into flour until it represents fine breadcrumbs, try to work as quick as possible to avoid butter melting
• Add ice-cold water bit by bit and knead with hands into the dough until it forms a playdoh like texture. (you may need a little less/more water than stated above) Try not to handle to much.
• Place pastry covered in the fridge whilst you create the beef filling.
• Heat oil in pan and add onions and red peppers sautee for 5 minutes until soft, add spring onions.
• Add mince, garlic, chilli, paprika, garam masala, turmeric and salt. Stir through until mince has browned
• Finally add dried/fresh thyme and stock. Place lid on and leave to simmer for 15 minutes whilst you cut out pastry.
• Preheat oven to 180°C fan/ 200°C/ 400°F / Gas Mark 6.Remove pastry from fridge, flour surface and roll out very thin.
• Use a saucer/small plate (about 17cm diameter) to cut around the pastry. Re-roll remaining pastry until all used up, you should have 5-6 circles. Or you could use smaller plates and create smaller patties?!
• Now put rolled out circles on to there own bit of parchment paper and add 2-3 tbsp of beef mixture in the middle
• Use finger to dap the outer circle with water
• Fold pastry over the mince and use a fork to crimp the edges together
• Whisk egg with water and brush on pastry to glaze. For a flat pastry fork a hole in the top. For a puffed-up pastry (as I like them) leave out the hole!
• Place all completed patties on to a tray (or two) and cook in the 180°C fan/ 200°C/ 400°F / Gas Mark 6 oven for 20-25 minutes.
• Serve and enjoy!

JAMAICAN BEEF PATTIES

Steps:

• Gather the ingredients.
• In a large bowl, add the flour, turmeric , salt, and vegetable shortening. Rub the shortening into the flour using your fingers until there are tiny pieces of shortening completely covered with flour and it has a sandy texture.
• Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 1 or 2 tablespoons at a time until the mixture forms a smooth dough.
• Cut the dough into 2 large pieces. Wrap each and refrigerate for 30 to 40 minutes. Alternatively, before refrigerating, divide the dough into 10 to 12 individual pieces-use a food scale if you want them to be the same size.
• Gather the ingredients.
• Place the beef in a large bowl. Add the pepper and allspice. Mix together and set aside.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the onions and sauté until translucent.
• Add the chili, if using, thyme, and garlic. Continue to sauté for another minute. Season with salt to taste.
• Add the ground beef to the pan and stir to mix, breaking up any large clumps. Let cook until the meat is no longer pink.
• Add the ketchup. Adjust the seasoning, adding more salt if necessary. Pour in the water or broth, stirring to combine.
• Bring the mixture to a boil, then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
• Fold in the green onions. Remove from the heat and let cool completely.
• Position 2 racks in the upper and lower third of the oven and heat to 350 F. ​ Generously flour the work surface. Unwrap 1 of the pieces of dough and roll it out into a very large circle.
• Cut out 3 circles with a bowl or dish of approximately 5 inches in diameter. If you divided the dough into 10 to 12 small balls, roll them all out into a circle of approximately 5 inches in diameter.
• Place about 3 heaping tablespoons of the filling onto one half of each circle. Dip a finger into a bit of water and moisten the edges of the pastry.
• Fold over the other half and press to seal. With a fork, crimp the edges to close. Cut off any extra to give the patties a uniform look.
• Place the finished patties on two parchment-lined baking sheets and continue to work until you have rolled out all of the dough and used all of the beef. Place in the fridge until ready to bake.
• Just before baking, beat the egg and the remaining 1 tablespoon of water together to make an egg wash . Brush the assembled patties with egg wash.
• Bake patties until golden brown, 30 to 40 minutes, flipping baking sheets in the oven halfway through cooking. Cool on wire racks. Enjoy warm.

JAMAICAN BEEF PATTIES

Steps:

• For the 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.
• For the 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 F. 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.

JAMAICAN BEEF PATTIES

Steps:

• --------DoughDirections---------.
• Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine.
• Add butter or shortening and process until 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.
• ---------FillingDirections----------.
• Preheat oven to 350 degrees.
• Mix together meat, scallions, salt, onion and 1 tablespoon of thyme.
• Place in the frying pan with a teaspoon of cooking oil and cook over medium heat until meat is cooked, about 10 minutes.
• Pour off excess fat.
• Add in breadcrumbs, the rest of the thyme, black pepper, habanero, paprika, and ketchup.
• Cook 15 minutes more, adding water as necessary to keep the mixture moist.
• Cool before filling pastry.
• Roll the dough out to 1/8-inch thick.
• Cut the dough into 6-inch circles or whatever shapes you want.
• Put filling on one half of the dough.
• Brush the edges of the dough with the beaten egg.
• Fold the dough over the filling to make a half moon shape and press the edges together firmly, sealing them with a fork.
• Place the patties on a greased cookie sheet and bake 20-25 minutes.
• If making cocktail size, cut the dough into 3-inch circles.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.