Caribbean Beef Patties Food

CARIBBEAN BEEF PATE

Steps:

• Directions - Meat FillingIn a skillet, heat just enough olive oil to cover the bottom of the pan. Once the oil is sufficiently hot, add diced onion, red and green bell peppers, seasoning peppers, garlic, and thyme. Cook until onions and green peppers are entirely softened and translucent. Then add ground beef and cook until done.Sprinkle cilantro over the mixture and add the tomato paste. Feel free to add a little water if necessary to keep the mixture from sticking. But the goal is to keep the "sauce/water/oil" content to a minimum so that it doesn't make the pastry soggy or greasy after frying. Add salt and black pepper to taste or even some "hot" peppers to your taste, if you enjoy a more spicy filling as I do. Set aside in a large bowl.
• Directions - Pate ShellMeasure out the two cups of flour by using the "Dip and Sweep" Method I described in Contessa Tip #4. Flour can become compacted during processing. So, if you want a more accurate measurement of the flour you are using, aerate the flour by dipping your measuring spoon into the bag and letting it fall back into the bag. Do this a couple of times before scooping out the measured amount. Then use the back of a knife to sweep off any excess. This will ensure you don't have too much flour in your dough which can change the texture of the outcome.In a food processor, place the dry ingredients - flour, salt, sugar, and baking powder. Run the machine for a few seconds to mix all the ingredients evenly. Add the cold shortening and pulse 10 times to break the fat consistently into the flour mixture. Finally, stream the cold water into the mixture as the machine is running. It should start to pull away from the sides and form a ball.The dough may seem slightly crumbly, but it will all come together during kneading. Knead the dough for about a minute to bring it all together. Form a flat disc, and let it rest for around an hour.TIP: I used parchment paper to knead the dough into the disc shape. This kept me from having to add flour which would change the texture of the dough.
• Directions - Putting it all togetherOnce the meat mixture is completely cool. Roll out the dough as thin as possible. I tried to quantify how thin it should be, but my ruler wouldn't let me. Best guess: shoot for about 1/16th of an inch.Tip: If you don't have a French Rolling Pin, you'll want to get one. I love the control I get from using this type of rolling pin rather than the traditional one.After rolling out the dough, use a small bowl about 5 inches and a pastry cutter to make the circles. Add the meat mixture to the center of the pate, leave sufficient room to close the pate with at least an inch border for sealing.In a separate bowl beat together the egg and water and with the tip of your finger trace half of the circle. Fold the other half of the dough over the meat mixture and press to seal with a fork.Place enough oil in your fryer for the pates to deep fry. Let the oil get very hot. Lowering or raising the temperature of the fryer as you see fit throughout the frying process.Very gently, without splashing the oil, drop one or two pates (depending on the size of your fryer) into the oil and let fry until puffy and golden brown.
• 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:

• 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.

CARIBBEAN PATTIES (MEAT)

Steps:

• To prepare pastry:.
• sift together flour, curry powder, salt and then cut in the shortning until it resembles small peas. Add enough ice water to hold dough together, wrap in plastic and refridgerate 12 hours.
• To make filling:.
• Finely chop the onions and chile pepper, then mix thoroughly with the ground beef. Heat oil in a skillet and cook meat until browned, about 10 minutes. Stir in breadcrumbs, thyme, curry powder, salt and pepper.
• Mix the filling well and then add 1/2 cup of water. Cover and simmer about 30 minutes. Cool.
• Take dough out of fridge about 15 minutes before using. Roll out to 1/4 inch thickness and using a saucer to measure, cut into 4 inch circles. Sprinkle a little flour on each circle4 before stacking and cover stack with damp cloth.
• Preheat oven to 400. Setting out first pastry circle top with 1/12th the filling to cover half of it Fold over the other half and seal edges by pressing with a fork. Repeat with remaining. Bake 30 minutes or until golden brown.