How to make Jamaican Beef Patties, flaky crust ????????
This homemade Jamaican Patty is so absolutely delicious, flaky tasty crust, simple instructions.
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Green seasoning
**Patty Dough Crust **
3 cups all purpose flour
2 tsp baking powder
1 tsp turmeric powder
1/2 tsp curry powder
1 tbsp sugar
1 tsp salt
2 - 3 tbsp butter or Margarine
2 -3 tbsp vegetable shortening(Crisco or Cookeen)
3/4 cup cold milk or water
1 egg ( for egg wash)
**Beef Filling Ingredients **
1 1b ground beef
1 tsp salt
1 tbsp mix seasoning
1/2 tsp black pepper
1 tbsp green seasoning
1 small carrot (finely chopped)
1 small onion (finely chopped)
2 pimento pepper (chopped) (for flavor)
2 gloves garlic (chopped )
Scallion(chopped )
Fresh thyme (chopped)
Scotch bonnet pepper (chopped)
2 tbsp cooking oil
1 - 2 tbsp ketchup
1 tsp soy sauce
1/4 cup bread crumbs
MIX SEASONING: consist of
Paprika, Jerk Seasoning, Garlic & Herb, Onion Powder, (a bit of black pepper)and Dried Thyme
**Instructions**
Add flour, salt, turmeric powder, curry powder, sugar, baking powder, butter, and vegetables shortening to a mixing container and make a dough ball using cold milk or water. ( Do not over knead)
Cover dough with plastic wrap and put in refrigerator to sit for about 30 minutes
To a container, season ground beef with black pepper, salt, mix seasoning, and green seasoning.
Place a pot over low heat add cooking oil along with chopped carrots, onions, garlic, scotch bonnet pepper, scallion & thyme and pimento peppers, sautéed for a few minutes
Now add season ground beef to pot and mix everything together, crushing beef as you stir. When beef is no longer pink, add ketchup, soy sauce and bread crumbs, with 1/2 cup water, taste and add more flavor if needed.
Cover and allow to cook over low heat for a few minutes, until cook down into a nice gravy
Remove dough from refrigerator, dust a clean surface and roll dough out.
Add butter and shortening to dough, fold and roll. (Dust flour on if dough is sticking to rolling pin)
Roll dough flat out on the surface, cut into desire size and shape
Add 2-3 tablespoon full of beef filling to dough and seal the edges as shown in Video.
Beat an egg, gentle brush over patty crust.
Place on baking tray and bake at 400 degree Fahrenheit for 25 minutes
Serve and Enjoy!
BEEF PATTIES || MY VERSION || TERRI-ANN’S KITCHEN
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Beef Patty Recipe
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Ingredients List
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2 cups plain flour
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1 & 1/2 tsp turmeric powder
100g cold lard
150g cold butter
1 cup cold water
For Beef
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500g beef
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1-2 tbsp green seasoning
1/2 tsp jerk seasoning for spice (optional)
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp gravy browning (optional)
1 small onion (diced)
1 small carrot (chopped)
4 tbsp breadcrumbs
For egg wash use one small egg with 1 tbs water and whisk together.
Bake on 200•C for 20 minutes
Check out my other videos below...
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Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
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How to Make Jamaican Beef Patties
Gotta make it a spicaaaaay patty. Much love to Chef Dev for the recipe. Share him some love below:
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How To Make Jamaican Beef Patties
How To Make Jamaican Beef Patties - One thing I love to eat as a snack or a quick lunch are Jamaican beef patties. Growing up in Toronto it was a staple snack or lunch for me in school.
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Ingredients
Meat Filling
1 pound of ground meat
1/2 cup of chopped onion
1 1/2 tsp minced garlic
1 1/2 scotch bonnet pepper (optional)
2 stalks of green onion
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp paprika
1 tsp curry powder
1 tsp green seasoning
1 tsp thyme
1/2 tsp browning
1/2 tsp dark mushroom soya sauce
1 tbsp ketchup
1/2 cup of bread crumbs
1/2 cup of water
Dough
3 1/2 cups all-purpose flour
1 tbsp turmeric powder
1 tsp curry powder
1 tbsp sugar
1 tsp salt if using unsalted butter
2 tsp baking powder
3-4 tbsp butter
3-4 tbsp vegetable shortening
3/4 cup cold milk or water
1 egg ( for egg wash)
Bake at 425 for 20 mins
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How To Make The Best Jamaican Beef Patty | Flaky and Juicy!
This basic recipe is extremely delicious
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Immersion Blender
Hamilton Beach Convection Countertop Oven
Stainless Steel Digital Kitchen Scale with LCD Display, Batteries Included
Ravioli Cutter Wheel,Pastry Wheel Cutter with Long Wooden Handle
Wilton Perfect Results Premium Non-Stick Bakeware Pizza Pan for Oven, 14-Inch Steel Pan
Patty Crust
Ingredients:
1 lb. Flour
½ lb. Cold Grated Beef Suet (Butter is a decent substitute)
½ tbsp Sugar
½ tsp Salt (Optional, especially if your using salted butter)
~½ cup Ice cold water
~2 tbsp Egg Powder (Tumeric or Curry can be subbed here but anticipate a flavour change)
Method:
Note: You can chill all the ingredients and bowl for the best result
In a bowl, combine the flour, egg powder and half the cold Beef Suet (¼ lb.). Keep the rest of suet in the fridge to stay cold
Mix to distribute all the ingredients evenly.
About 1 tablespoon at a time add the ice cold water and mix dough until the flour is hydrated and the dough comes together.
Chill dough in refrigerator for about 30-40 minutes
Lightly flour rolling pin and work surface
Remove dough from the fridge and roll out into a rectangle, folding the dough helps to make a neater rectangle.
Remove the second half of the Beef Suet from the fridge and place a quarter of it in the center third of the rectangle
Fold the bottom third of the rectangle over the middle third with the beef suet
Place another quarter of the beef suet over the folded over bottom third of the dough
Fold over the top third of the dough over the beef suet to complete a thick rectangle.
Roll out dough to make a rectangle similar to the one we started with.
Repeats steps 7-11 until all the suet is done
Fold and roll the dough 2 or 3 more times to increase the layers and flakiness, wrap tightly and refrigerate for 30- 40 minutes.
Mince Beef Filling
Ingredients:
1 lb Lean Ground Beef
2 tsp Curry Powder
2 tbsp Chopped Garlic
3 tbsp Chopped Onion
2 tbsp Chopped Escallion/Green Onion/Spring Onion
1 tbsp Chopped Scotch Bonnet Pepper
1 tsp Ground Pimento/Allspice
3 Tbsp Chopped Green Bell Pepper
½ tsp Salt
1 tsp Sugar
¼ Cup Soy Sauce
1 Cup Panade (Simply 3 slices of bread blended smooth with ~½ cup water)
1 Sprig of Thyme (I didn't use it in the video but it's great)
1 tbsp Seed and Chopped Tomato (Not in the video either but it's delicious!)
Method:
Brown mince beef; in a pot add a splash of oil and let it get hot before adding the ground beef, as soon as the beef changes colour remove from pot to another container and place the pot back on the heat
Add another splash of oil to the pot, let it get hot then add the curry powder and saute for about a minute
Add Garlic, Onion, Escallion, Scotch Bonnet Pepper, Pimento, Thyme and Allspice and give it a good saute on high heat.
Add Chopped Bell Peppers and Tomato if your using them and saute for about another 2 to 3 minutes
Strain excess fat from mince beef and add to the pot
Add Soy Sauce and Panade to the filling
Add Salt and Sugar after tasting and simmer for about 2 minutes
Which an immersion blender, blend the filling so its less chunky and more smooth, a food processor or regular blender also works pretty well.
Set aside to cool
Assembly!
Remove dough from fridge and divide if necessary
Roll out dough into a rectangle that's about 3 mm thick.
With a quarter cup measure, measure out the now cool filling (smaller portions are also okay, the measuring cup is only for consistency of portions)
Place filling at regular intervals on the rectangular dough avoiding getting too close to the edge.
Now is the time to add a bit of your favourite cheese
Fold over the long edge of the dough over the filling to form a thinner rectangle then pat out excess air from between the dough.
Use a ravioli cutter to cut out the patties!
Another technique is to cut out circles with a large cookie cutter or bowl, place the filling in the center, fold over dough to form a semicircle and use a fork to seal the edges.
Place on a lined baking tray and bake patties in a preheated oven at 325 to 350 degrees F for 20-25 minutes.
How to Make Jamaican Beef Patties with Handmade Rough Puff Pastry
You already know how much I love my rough puff pastry. It’s crumbly and flaky and makes for the best wrapper for a delicious filling. And when it comes to Jamaican patties there are few that could be better. Spicy curried beef and veggies stuffed in a buttery pocket is what dreams are made of if you ask me!
The pastry recipe uses my standard method. The main difference is the addition of spices and the milk being swapped for buttermilk. I realized that 1 hour of chilling between folds may not be necessary, so to cut down on preparation time I’ve reduced it to 45 minutes, and it works just fine. If you want to use milk instead of buttermilk, then you will only need only 95g.
The filling is quite spicy thanks to the scotch bonnets. If you are not a bit of a chili head, then I would strongly suggest using less or swapping for another type of chili. You can prepare the dough and the filling 1 or 2 days ahead of shaping and baking if you like.
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