How To make Jamaican Patties
DOUGH:
2 c All-purpose flour
1 1/2 ts Baking powder
1 ts Curry powder
1/2 ts Tumeric
1/2 ts Salt
2/3 c Shortening
1/4 c Butter or margarine
1/3 c (approx) ice water
FILLING:
2 ts Vegetable oil
1 sm Onion, chopped
3 Green onions
2 Cloves, garlic, minced
1/4 ts Cayenne pepper
1 lb Ground beef
1 tb Curry powder
1 ts Dried thyme
1/2 ts Tumeric
1/4 ts Salt
1/4 ts Pepper
1 c Water
1/2 c Fresh bread crumbs
DOUGH: In large bowl, stir together flour, baking soda, curry powder, tumeric, and salt. Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tb more water if necessary, to make a soft dough. Form into a ball and flatten to a disc. Wrap and chill for 1 hour.*(Can be refrigerated for up to 5 days or frozen for up to 3 weeks.)* FILLING: In skillet, heat oil over medium-high heat; cook onion, green onions, garlic and cayenne pepper for 3 minutes or until softened. Remove with slotted spoon and set aside. Over high heat, saute beef for 5 minutes or until no longer pink; drain off fat. Return onion mixture to pan along with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over medium heat. Pour in water; bring to a boil. Add crumbs; simmer for 3 minutes or until slightly thickened but still juicy. Let cool. *(Can be covered and refrigerated for up to 1 day.)* Divide dough into 16 pieces. On floured pastry cloth and using stockinette-covered rolling pin, roll out each piece into 5-inch circle. Brush edges of top half with water; place 2 heaping tbsp of filling in the centre. Fold in half, pressing edges togther with fork to seal. Prick twice; place on ungreased baking sheet. *(Patties can be covered and refrigerated for up to 1 day.)* Bake in 375 F oven for about 20 minutes or until crisp and golden. Source: Canadian Living Magazine Feb/93 From the collection of K. Deck
How To make Jamaican Patties's Videos
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
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 get the flakiest Jamaican patty
With this one ingredients you can get the flakiest callaloo and Ackee patty,
There’s a crumb falling to every bite, the savory pastry with delicious filling is packed with flavors.
Ingredients used :
Callaloo and Ackee patty
Patty crust:
5 cups cold ap flour
1 stick cold butter
1/2 tsp salt
2 tbs brown sugar
4 pinch of egg powder
1 3/4 cups iced cold water (I used a extra tbs NB: gradually add until the dough is formed.
14 tbs of vegetable shortening (use gradually in between folds)
Callaloo, cabbage, carrots:
Escallion
Thyme
Bell peppers
Scotch bonnet
Onions
Tomatoes
Black pepper
Vegetable seasoning
Ackee & salt fish:
Scallion
Onions
Scotch bonnet pepper
Bell peppers
Black pepper
#jamaicanpatty #patties #veggiepatty
Keywords
Jamaican patty
Jamaican patties
Vegetable patty
Ackee and salt fish patty
Callaloo patty
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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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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Vegan Jamaican NO-Beef Patties: Oil-Free, Wheat-Free #oilfree #veganfriendly #recipe
Jamaican Patties
Filling:
2-3 cups veggie beef
1 tbsp ground flax
Salt to taste
1 tsp all spice
1 tsp thyme
¼ tsp cayenne or red chili flakes
1 tsp onion powder
In a bowl combine veggie ground beef with spices and ground flax. Mix to combine.
Dough:
2 ½ cups fine almond flour
⅔ cup arrowroot starch
4 tbsp ground flax
½ cup + 2 tbsp water
1 1/2 tsp salt
¼ tsp turmeric
Combine flax and water and set aside.
Combine almond flour, arrowroot, salt and turmeric together in a bowl.
Add flax mixture and mix with a spoon until it begins to come together.
It is best to use your hands at this point to bring it all together to form a ball of dough.
Divide the dough into six equal portions.
One at a time, place each ball of dough between 2 sheets of parchment paper to roll into a roughly 8 inch circle. Use a 7inch round bowl or other round object and cut around to create a clean edge.
Add about ⅓ cup of filling (adjust if necessary) to one half of the circular crust.
Gently fold over the other side of the crust taking care not to tear it.
Seal the pocket by gently pressing with a for. Dip the fork in tapioca starch if it is sticking.
Place covered parties in the freezer for 20 minutes.
Poke tops with a fork 4-6 times.
Bake at 350 for 20-25 minutes until crust is lightly golden around the edges