Jamaican Beef Patties Hand Pies Food

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 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 (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.

JAMAICAN PATTIES

Steps:

• In a large bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may need to use your hands. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C).
• Roll out the pie crust dough to 1/8 inch thickness, and cut into 6 inch circles using a large coffee can. Place a heaping tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a half circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets. The pies may also be frozen at this point. Whisk together the egg and water in a small bowl using a fork. Brush the egg wash over the tops of the pies.
• Bake for 30 to 40 minutes in the preheated oven, until golden brown. If you are baking frozen pies, add an additional 10 minutes.

JAMAICAN BEEF PATTIES (HAND PIES) RECIPE

Steps:

• The pastry. In a large bowl, add the flour, turmeric, curry, and salt. Work the butter into the dry ingredients using a pastry cutter until the mixture resembles crumbs. Mix in the water. Shape the dough into a ball. If it's not sticky enough, add some more water until you can form a ball. On a lightly floured surface, kneed the dough for a few seconds, cover with a plastic wrap and let sit in a fridge while preparing the filling.
• The filling Mix the onion, scallions, and the pepper with a ground beef. In a skillet, heat the oil and cook the ground beef mixture, stirring, for about 10 minutes. Add the remaining ingredients and stir well. Cover and cook for another 30 minutes. When done, let the mixture cool completely.
• The assembly. Preheat the oven to 400°F (200°C). Remove the dough from the fridge and divide into 12 equal pieces. Roll each one of them into a 4-inch circle. Place about 1/12 of the beef filling in the middle of each circle, fold over and press edges together with a fork.
• Place the patties on a parchment-lined baking sheet and bake for about 30 minutes, until golden brown. 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:

• 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 MEAT PIE (JAMAICAN BEEF PATTY)

Steps:

• Start by pulsing the flour, Butter, Turmeric, Salt, and Sugar in a food processor until it's well combined and the flour appears crumbly.
• Gradually introduce the water a little at a time and pulse process it, till it comes together as a ball.
• Wrap the dough with a plastic wrap, and chill in the refrigerator for at least 20 minutes (the longer the better) while you prepare the filling.
• Add the oil in a Pan. Once it's hot, add the Onion, Green Onion, diced Habanero, and minced garlic. Then stir-fry until the onion becomes translucent.
• Add the ground beef and break up the clump with a wooden spoon. Then brown the meat on medium heat for about 2 to 3 minutes.
• Stir in the breadcrumbs and season with Salt, Bouillon cube, black pepper, Thyme, Curry powder, allspice, and Paprika.
• Add 1 cup of water to the meat. Then allow it to simmer for about 10 minutes until the liquid is almost evaporated. Add more water, stock or adjust the seasoning if necessary.
• Remove from heat and allow it to cool down to room temperature before using it.
• Divide the dough into two parts, keep one half in the fridge while you work on the other half.
• Roll out the dough thinly with a rolling pin and use a pie cutter or any circular object to cut out the circles (the first half should yield about 5 to 6 circles).
• Scoop in about 2 tablespoons of the filling on each cut-out pie, then dip a finger inside the water and moisten the edge of the circular pastry all around.
• Fold it into a half-moon and seal it up by crimping the edge with a fork. If the fork is a little sticky, just dip it in water before crimping the pies.
• Repeat steps 1 to 3 for the second half then place the meat pies inside a tray lined with parchment paper and brush each Meat pie with the egg wash.
• Bake inside a 375°F preheated oven for 25 to 30 minutes or till the top crust is firm and golden brown.
• Allow to cool on a wire rack and serve warm.
• ∗∗∗This recipe should yield about 15 Pieces of pies.

JAMAICAN BEEF PATTIES

Steps:

• Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening or suet and use your fingertips to rub it together with flour. When shortening is in small pieces and covered with flour, pour in ½ cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough. It may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you make filling.
• Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add water just to cover meat. Mix in salt, pepper and sugar and bring to a simmer. Taste for seasonings, adding salt, pepper and chili pepper, if necessary; mixture should be quite spicy. Simmer about 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool slightly.
• Heat oven to 375 degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
• When ready to fill, have ready a fork for crimping and a bowl of water. Place two tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick. Repeat with remaining dough and filling. Bake about 25 minutes, until top crust is firm and golden. Serve hot as is or inside buns.

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:

• 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!