Listen friends, I have a love for many international foods, and West Indian cuisine is one of them! Jamaican beef patties are a favorite past time for me, having grown up on the north east coast, where several of my friends were of West Indies and Hispanic descent. Instead of going to Micky D's next door, I'd walk a few blocks just to indulge in some brown stew chicken, rice-n-peas and plantain, oxtail, a side of potato salad or just a beef, chicken or veggie patty...boy is my mouth waterin' right now!
The inspiration behind this next recipe was when I visited the restaurant Bahama Breeze and had a taste of their Jamaican Beef Patties (if u haven't u must try 'em)-I was sold! So here Iam with Chefette Tee's version after going into the lab, and I'd love to share it with you guys-n-gals out there! Hey, if you love it, tweet it to your friends and family.
Chefette Tee's Jamaican beef pattty's has a lovely, spicy-savory twist and is well complimented by rice-n-peas and sweet plantain...or just simply eat it as tasty stand-alone snack. Enjoy!
Jamaican Beef Patties
PATTY CRUST:
Use any brand of frozen empanada discs
-or-
4 cups all-purpose flour
1 teaspoon curry powder
2 teaspoon tumeric
2 teaspoons salt
1½ cups cold vegetable shortening
FILLING:
2 tablespoons vegetable oil
5 stalks scallion, finely chopped
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 pound lean ground beef
1 cup beef broth -or- 1¼ cup water
2 teaspoons curry powder
½ teaspoon paprika
¼ teaspoon ground allspice (cinnamon + clove + nutmeg = 1/4 tsp)
2 teaspoons thyme leaves
1- 1¼ teaspoon salt
1 teaspoon black pepper
1¼ teaspoon brown sugar
1 cup sweet peas w/ finely chopped carrots -or-
1 cup finely chopped potatoes & mango
1 egg beaten (optional)
1. Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening and use your fingertips to rub it together with flour. When shortening is lumpy 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 which may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you prepare filling.
2. Heat oil in a deep skillet over medium heat and add scallions, onion and garlic. Cook, stirring, until softened but not browned. Add curry powder, paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add beef broth -or- water to meat mixture; mix in salt, pepper and brown sugar; bring to a simmer. Mix in carrots and sweet peas -or- potato and mango (optional). Taste and add more salt and pepper if necessary. Simmer approx 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool approx 4 minutes.
3. 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.
4. When ready to fill, have ready a fork for crimping and a bowl of water. Place two-three 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. Brush beaten egg on top of each patty (optional). Bake about 25 minutes, until top crust is firm and golden. Serve hot or allow to cool for 5 minutes for a softer crust. Recommended side dishes are rice and peas or sweet plantain (baked or fried).
Today's Tip: If you find a dish is too salty for your taste, add a peeled potato to the dish.
The potato will absorb the access sodium for you.
The inspiration behind this next recipe was when I visited the restaurant Bahama Breeze and had a taste of their Jamaican Beef Patties (if u haven't u must try 'em)-I was sold! So here Iam with Chefette Tee's version after going into the lab, and I'd love to share it with you guys-n-gals out there! Hey, if you love it, tweet it to your friends and family.
Chefette Tee's Jamaican beef pattty's has a lovely, spicy-savory twist and is well complimented by rice-n-peas and sweet plantain...or just simply eat it as tasty stand-alone snack. Enjoy!
Jamaican Beef Patties
 |
| This flavorful recipe takes approx 1½ hours to prepare and cook. Yields 12 delicious beef patties. |
PATTY CRUST:
Use any brand of frozen empanada discs
-or-
4 cups all-purpose flour
1 teaspoon curry powder
2 teaspoon tumeric
2 teaspoons salt
1½ cups cold vegetable shortening
FILLING:
2 tablespoons vegetable oil
5 stalks scallion, finely chopped
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 pound lean ground beef
1 cup beef broth -or- 1¼ cup water
2 teaspoons curry powder
½ teaspoon paprika
¼ teaspoon ground allspice (cinnamon + clove + nutmeg = 1/4 tsp)
2 teaspoons thyme leaves
1- 1¼ teaspoon salt
1 teaspoon black pepper
1¼ teaspoon brown sugar
1 cup sweet peas w/ finely chopped carrots -or-
1 cup finely chopped potatoes & mango
1 egg beaten (optional)
1. Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening and use your fingertips to rub it together with flour. When shortening is lumpy 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 which may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you prepare filling.
2. Heat oil in a deep skillet over medium heat and add scallions, onion and garlic. Cook, stirring, until softened but not browned. Add curry powder, paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add beef broth -or- water to meat mixture; mix in salt, pepper and brown sugar; bring to a simmer. Mix in carrots and sweet peas -or- potato and mango (optional). Taste and add more salt and pepper if necessary. Simmer approx 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool approx 4 minutes.
3. 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.
4. When ready to fill, have ready a fork for crimping and a bowl of water. Place two-three 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. Brush beaten egg on top of each patty (optional). Bake about 25 minutes, until top crust is firm and golden. Serve hot or allow to cool for 5 minutes for a softer crust. Recommended side dishes are rice and peas or sweet plantain (baked or fried).
Today's Tip: If you find a dish is too salty for your taste, add a peeled potato to the dish.
The potato will absorb the access sodium for you.
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