Beef Patty Filling Food

JAMAICAN BEEF PATTIES (AKA MEAT PIES OR PASTIES)

Steps:

• Make the crust: 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. Do not overstir; that makes tough crust. 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.
• Next, prepare the filling.: 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 browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Now make the patties: Spoon some 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 375 degree oven for 25 - 30 minutes, or until golden brown.
• NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.

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.

BEEF PATTIES

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

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.

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 MEAT PIE

Steps:

• In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
• Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use
• Using a large-mouth glass or bowl about 4-5" cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out the dough until it all has been cut. Refrigerate for at least 30 minutes or until ready to use.
• Add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it simmer for about 2 minutes.
• Then add ground meat and breadcrumbs and continue cooking for about 10 or more minutes, stirring frequently to prevent burning. Add about ½ cup of water.
• Finally, add green onions and parsley and adjust for salt and pepper seasoning.
• Remove from stovetop and let it cool.
• Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.
• Another way of sealing is by pressing the tines of a fork along the edges of the dough.
• Preheat the oven to 375℉.
• Carefully place each pie on a baking sheet and bake for about 30 minutes .
• You may freeze them to bake later.
• Best served warm.

JAMAICAN BEEF PATTY

Steps:

• In a large bowl, combine the curry powder, turmeric, salt, flour, butter and sugar and whisk together until it looks like small peas.
• Slowly pour the water in small amount at a time and mix together with your hand until it becomes a ball. To make this process easier, you can use a food processor instead of your hands.
• Wrap the dough with plastic wrap and put it in the fridge for at least 30 minutes or longer, while you make the meat filling.
• Season the lean ground beef with the ground ginger, allspice, black pepper, onion powder, garlic powder and complete seasoning. Set aside.
• In a large skillet, heat the oil and saute the onion, scotch bonnet pepper or red pepper flakes, tomato, scallions (green onions) and garlic for about 2 to 3 minutes.
• Add the seasoned lean ground beef to the sautéed vegetables and herbs. Use a wooden spoon to break it up and let it cook until it is no longer pink. Pour the soya sauce, browning and let it cook a little for about 3 minutes.
• Add the ketchup, curry powder, dried thyme, and bread crumbs and mix together. Pour the water, stir and cover with a lid. Allow to cook for about 10 minutes on low heat. Taste the mixture and adjust if it need more salt.
• Remove from heat and set aside to cool.
• In a small bowl, whisk the egg and water together. Set aside for later.
• Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
• Remove the dough from the fridge and divide into two parts. Put back the other half in the fridge to continue to chill.
• Flour your work station and your rolling pin. Roll out the 1st half of the dough to about 1/8 inch thick. Cut out circles that are about 5 to 6 inches or to your desired circle size.
• On one half of each circle, put about 2 to 3 heaping tablespoon of meat filling. Dip your finger in some water and slightly moisten the edges of each circle. Then fold over the other half and seal. Use a fork to crimp the edges.
• Place each patty on a baking sheet lined with parchment paper. Whisk the egg and water together to make the egg wash. Brush each patty with the egg wash.
• Or if you are baking all the patties in one baking time frame, then place the patties on the baking sheet in the refrigerator until the second set is ready without brushing them with the egg wash. This helps the dough not to get to room temperature. Then when the second set of patties are done assembling and it is baking time, brush all of the patties with the egg wash.
• Bake at 350 degree F for about 25 to 30 minutes.
• For the 2nd half of the dough, repeat the same process.
• Remove from oven once baked. Serve warm and enjoy.

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:

• Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Using a pastry blender or fork, cut in the cold butter and shortening. Keep blending in the butter it resembles the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.
• Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts. Flatten into a 6 inch circle. Use a bowl to make perfect round circles.

JAMAICAN BEEF PATTIES

Steps:

• Heat oil over medium heat in a large skillet or pan. Sauté onion and garlic.
• Tip in ground beef and cook until lightly browned. Add the peppers, grated carrot and potato. Mix until well incorporated.
• Add in the paprika, salt, sugar ground black pepper, dried oregano, nutmeg, cinnamon and tomato sauce. Stir until all ingredients are well distributed.
• Pour soy sauce and water. Stir then simmer until the meat is soft and the liquid is reduced and the filling is almost dry.
• Place flour, salt, sugar, ground pepper, turmeric and curry powder in a bowl. Mix everything until fully incorporated.
• Add the butter and vegetable shortening in the center of the mixture and mash using a fork or by hand. Continue mixing in the butter and vegetable shortening until you have a consistent sandy texture.
• Pour ice-cold water into mixture and knead by hand until elastic dough forms. Place the dough in a bowl and cover it in film wrap then refrigerate for at least 5 minutes.
• Pre heat oven at 200° C/390° F Lightly dust the work surface with flour. Dump the dough and flatten using a rolling pin until you have a rough square (approximately 24in X 24in) and 3mm thick.
• Roll the dough into a log shape and cut into 12 equal parts. Take one piece of cut dough and flatten into a 6 inch diameter circle.
• Place 1 1/2 tbsp of beef filling on one side of the dough then fold the dough into a half-moon shape.
• Seal the patty either by crimping the edge of the dough with a fork or fold the edges using your fingers. Arrange them in a baking sheet lined with baking paper and bake in an oven for 20 - 25 minutes. Bon appetit!

JAMAICAN BEEF PATTIES

Steps:

• For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4-6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough.
• Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out).
• For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5-10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes.
• Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool.
• Preheat the oven to 220C/200 Fan/Gas 7.
• Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing.
• Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges.
• Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through.
• For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper.
• For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop.
• Serve the patties with the salad alongside.

JAMAICAN BEEF PATTIES

Steps:

• Make the crust: Whisk flour in a medium bowl, then whisk in turmeric, sugar and salt. Work in shortening and beef suet quickly, rubbing them into the dry ingredients with your fingers until the mixture is evenly crumbly. Gradually add 1/2 cup ice cold water while stirring with your hands to form the dough. If the dough isn't coming together, add more water by the tablespoon as necessary. Form dough into a ball, cover with cling wrap and refrigerate for at least 1 hour or up to 2 days.
• While the dough is chilling, make the filling: Heat a large frying pan over medium, then add vegetable oil. Fry scotch bonnet peppers and onion, stirring occasionally, until softened, about 5 minutes. Add beef and cook, stirring occasionally, until browned, 4 to 8 minutes. Season with allspice, black pepper, garlic powder, paprika, soy sauce and the beef stock mixture. Cook, stirring, until most of the liquid evaporates, 1 to 2 minutes. Transfer to a dish and let cool completely at room temperature or in the refrigerator. (The filling can be refrigerated in an airtight container for up to 2 days.)
• When ready to assemble patties, heat oven to 375 degrees. Remove dough from the refrigerator and roll on a lightly floured work surface with a lightly floured pin into a 12-inch square. (Turmeric will stain a porous work surface. Roll between sheets of parchment paper if needed.) Fold dough in half to form a rectangle, then fold again the other way to form a square. Roll again into a 12-inch square. Repeat this process 3 more times, letting dough rest as needed if it's too stiff to roll. Roll to 1/8-inch thickness, then use a bowl or pastry cutter to cut out 10 (6-inch) rounds, rerolling scraps as necessary.
• Divide beef mixture among rounds, spooning about 1/4 cup onto one side of each round. Fold the other side of each round over the meat until the edges meet. Using a fork, seal the edges, then prick the center of each to allow steam to escape.
• Place patties on 1 or 2 baking sheets, and bake until pastry is set and golden, 22 to 25 minutes. Serve hot, warm or at room temperature.