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How To make Jamaican Beef Patties
PAStrY:
2 c Flour
1/4 ts Salt
1/4 c Solid shortening
1/4 c (1/2 stick) margarine
1/3 c Cold water
MEAT FILLING:
2 tb Margarine
1 Small white onion,
Finely chopped 1/4 ts Chopped Scotch Bonnet pepper
1/2 lb Lean ground beef
1/2 ts Salt
1/2 ts Freshly groun black pepper
1/2 ts Curry powder
1/2 ts Dried thyme
1/4 c Breadcrumbs
1/4 c Beef or chicken stock
1 Egg, beaten
1/4 c Water
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. 1. 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. 2. In a heavy skillet, melt the margarine and saute 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. 3. 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. 4. Uncover the dough circles and place 2 to 3 tablespoons of filling on halfof 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. Yield: 10 patties.
How To make Jamaican Beef Patties's Videos
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!
Today we're learning how to make Deddy's famous #BeefPatties !! There's LEVELS to cooking delicious #JamaicanBeefPatties and now that you're learning Deddy's version...you're about to set your meal apart from the rest! Welcome to Deddy’s Kitchen!
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Easy way to make Jamaican beef patties
Easy way to make Jamaican beef patties
#jamaicanbeefpatties #jamaicanfood #cookingchannel
Jamaican Meat Pie | Jamaican Beef Patties | Chef Lola's Kitchen
Jamaican Meat Pie or Jamaican Beef Patties
Detailed Recipe:
Today I'm going to be showing you how to make Jamaican beef patties or the Jamaican with pies as some would like to call it. So let's get started with the list of ingredients we are going to be using for this recipe: green onions some breadcrumbs diced onions some ground beef salsa taste curry powder paprika allspice vegetable oil some diced habanero pepper thyme black pepper minced garlic.
I will also be using a little bit of bouillon powder this is actually very optional but I usually like to use this because I like that umami flavor it adds to the feeling.
So to start with I am going to be preheating some oil inside my pan and once the oil is hot I'm going to be adding the diced onion then I'm going to be steer frying this until the onions become translucent at this point I am also going to be stirring in the diced garlic followed by the diced habanero pepper then I'm also going to be steering in the green onions once the onion becomes very translucent then it's time to add the ground beef.
So while you are browning the ground beef make sure you use your wooden spoon to break it apart very well because you don't want everything to be clumped up together at this point as you can see the ground beef is well browned and the next thing I'm going to be adding is the breadcrumbs followed by the time curry powder black pepper allspice paprika salt to taste and my seasoning powder then I'm going to be mixing everything together until all this is well combined it's not time to cook this meat thoroughly and I'm going to be adding a little bit of water at this point stir it together thoroughly and kovai top then leave it to cook for about 10minutes or until all the water is almost absorbed by the meat the beef is now done and if you look closely you are going to see that it's very moist and that is the way we want it we don't want it too dry so I'm going to be leaving this aside to cool down while I prepare our dough for the dough I'm going to be using two teaspoons of sugar one teaspoon of salt one tablespoon of turmeric powder to also 14 tablespoons of water one cup of very cold butter that is two sticks of butter and four cups of all-purpose flour.
Now let's put all this together today I'm going to be using it food processor but you can definitely use your fingers to do this I'm going to be adding my all-purpose flour to the food processor followed by the turmeric powder the sugar the salt and of course the bottom
Now I'm going to be using the pause button of my food processor to process this until everything comes together and becomes very crumbly now if you look closely you can see the flour is now very crumbly the next thing I'm going to be doing right now is to add the water a little bit at a time until the dough is formed
I'll also be using the food processor to do this it makes the work quite easy but as I said earlier you can use your fingers to just mix everything together all you have to do is to rub the butter inside the flour after some time key to become crumbly then you can start adding the water and from your tool you don't want to over process to do otherwise is to become too stretchy
Now the dough is formed and I'm going to be taking its out from the food processor as you can see this dough is not so hard and it's not too soft that is the exact texture we want so at this point I'm going to be transferring this dough inside my glass bowl
I'll just need is for about 30 seconds to 1 minute then I'm going to transfer it into a plastic bag I'm using this twistable plastic bags anyone would you and I'm going to be transferring these to the fridge to rest for about 20 minutes or thereabouts and you can also leave this to rest for a little longer. it's all well and good in fact the longer the better
So I do it's been resting for about 20 minutes now but before I bring it out I'm going to be preparing my egg wash and this is one egg with about 2 tablespoons of water I'm going to whisk this together and
I'll set it aside now at this point I'm going to be working with half or tiptoe and while I'm working with half I'll leave the other half in the fridge so it doesn't come to room temperature so when working with the Jamaican patties is very good to have a very thin crust unlike the Nigerian meat pile which can be flexible you can have it thick or thin some will roll this out as thin as I want it they do has been well ruled outs to my satisfaction
So the next thing I'm going to do is to take my pipe cutter and you can use any circular objects around the house to cut outs tiptoe I'll now be taking the coat house do one at a time I'm going to be filling it with about two tablespoons of the filling you can use a little more or less depending on your preference but try not to overfill the tool otherwise you're going to find it hard to close it off
How To Make Jamaican Beef Patties From Scratch
Jamaicans adopted the patty from the Cornish, added some of their own flavors, tastes and ingredients. They moulded the Pattie to suit their own palate, developing it into an everyday delicacy.
Traditional Jamaican patties incorporate beef however vegetarian Jamaican patties are very popular too.. Their meat pies are usually done with ground beef mixed with a wide range of herbs and spices such as curry, thyme and paprika to add a little spice.
Full Recipe:
History Of Jamaican Patties
#jamaicanpatty #jamaicanfood #jamaicanmeatpie