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Jamaican Beef Patties

Yields:10 servings
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Recipe Cooking TimePreparation65 minutes
Cooking40 minutes
Ready In105 minutes

Ingredients

--- Pastry
2 cups flour, all-purpose
1/4 teaspoon salt
1/4 cup vegetable shortening solid
1/4 cup margarine (1/2 stick)
1/3 cup water cold
--- Meat Filling
2 tablespoons margarine
1 small onion, white finely chopped
1/4 teaspoon black pepper scotch bonnet
1/2 pound ground beef, lean
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
1/2 teaspoon curry powder
1/2 teaspoon thyme dried
1/4 cup bread crumbs
1/4 cup beef stock or chicken stock, prefer veal stock if possible
1 each egg beaten
1/4 cup water

Directions

Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly.

Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick.

Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp.

Add the ground beef, salt, pepper, curry powder and thyme and mix well.

Brown the meat for about 10 minutes, stirring occasionaly.

Add the breadcrumbs and stock and combine all the ingredients well.

Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.

When all the liquids have been absorbed, the filling is ready. It should be moist but not watery.

Remove the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.

Moisten the edges of the dough with water and fold the dough circle over the meat filling.

Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water.

Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands.

Try to find it at your area's West Indian grocery stores, or use jalapenos as a substitute.

Also known as habinera peppers.

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Member Review

****

Ham And Eggs Bravo

Well, it was a cold Sunday morning and I needed to get rid of some leftover baked ham. Whipped up this bad boy and it was GREAT! Just follow the instructions for mixing so you don't get lumpy (yuk) sauce. I found that my MEGA Panasonic nuke STILL took a lot longer than they said to heat the stuff up. Just remember to heat a bit; stir a bit, heat - stir, etc, and add the sliced eggs toward the end. Be VERY gentle with the sliced eggs and they won't completely fall apart. The taste is a delicate cheesey white sauce with a hint of the green onion that complements the other flavors. I liked it. It kept well in the fridge too.

 
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