How To Make Jamaican Beef Patties
Chef Andre Fowles shows us how to make a classic Jamaican dish: the beef patty, with a perfectly flaky, turmeric-loaded dough and a spicy, silky smooth beef and Scotch bonnet pepper filling.
Chef Fowles — Chef / Owner of Everything Food by Andre Fowles and Chef Consultant of Jamaican Icon Miss Lily’s in New York and Negril, Jamaica — shares with us his secrets for the perfect patty.
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Cheesy And Spicy Jamaican Patties Recipe | Yummy PH
Are you a fan of Jamaican patty, too? Make a cheesy and spicy version straight from your home!
Now you can enjoy this flaky, meat-filled pastry whenever the craving hits!
Here's what you'll need:
For dough:
3 cups all-purpose flour, plus more for kneading
1 teaspoon sugar
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon turmeric powder
1 cup salted butter, cubed, chilled
1 large egg
2 tablespoons cold water, or as needed
For beef filling:
2 tablespoons oil
2 medium white onions, peeled, finely chopped
3 cloves garlic, peeled, finely chopped
1 tablespoon fresh ginger, peeled, finely chopped
1/2 teaspoon dried thyme
2 teaspoons Spanish paprika
1/2 teaspoon ground cinnamon
300 grams ground beef
2 pieces siling labuyo, chopped, or to taste
1 beef bouillon cube
1/4 cup breadcrumbs
1 cup water
16 slices quick-melting cheese, sliced, chilled
Salt, to taste
Ground black pepper, to taste
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Jamaican Vegetable Patties Recipes | Recipes By Chef Ricardo
Jamaican Vegetable Patties Recipes
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Jamaican Vegetable Patties Recipes | Recipes By Chef Ricardo
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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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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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