Caribbean Patties Meat 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!

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.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in curry powder, thyme, pepper and salt; set aside. For crust, in a large bowl, whisk together flour, curry powder and salt. Cut in butter until mixture resembles coarse crumbs. Add water; stir just until moistened. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 6-in. circle. Place about 1/4 cup filling on 1 half of each circle. Fold crust over filling. Press edges with a fork to seal., Transfer to parchment-lined baking sheets; brush with beaten egg. Bake until light brown, 22-25 minutes. Remove to wire racks. Serve warm. Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until heated through, 25-30 minutes.

JAMAICAN MEAT PATTIES

Steps:

• Mix beef, onion, garlic, and pepper in a bowl until well blended. Heat a large nonstick skillet over medium-high heat. Add beef mixture and cook, breaking up chunks of meat, until beef is no longer pink.
• Add curry powder, thyme, allspice and salt; cook, stirring, 1 minute for flavors to blend. Sprinkle with bread crumbs, then broth; stir until simmering. Cover, reduce heat to low and cook 5 to 7 minutes until liquid has almost evaporated. Set aside to cool.
• Heat oven to 400°F Coat baking sheet(s) with nonstick spray.
• Place a large spoonful of meat mixture on1 side of each disc of dough, leaving about a 1/4-inch border all around. Moisten edges with water. Fold in half. Press edges with fork to seal. Transfer patties to baking sheet(s). Brush lightly with beaten egg.
• Bake 15 minutes or until barely golden.

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:

• 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:

• 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.

CARIBBEAN BEEF PATTIES

Steps:

• Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool.
• Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out 6 x 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.