Recipe for cooking jamaican beef patties
Recipes from the Caribbean :: Caribbean Main Dish Meats
Dough2 c. unbleached flour
1/2 Tbsp. curry powder
1/2 tsp. salt
1/2 c. vegetable shortening
5 Tbsp. cold water
Mix together dry ingredients thoroughly in a med. size mixing bowl. Add vegetable shortening and cold water; rub them into the seasoned flour with your fingers until you have a stiff dough. If the dough is too dry to hold together, add more cold water, 1/2 tsp. at a time. Wrap the dough in plastic and chill it in the refrigerator for at least 2 hours.
Meanwhile, make the filling.
After the filling is made, roll out the dough on a lightly floured work surface to 1/8-in. thick. Cut the dough into circles 5 in. in diameter. This is easily accomplished by pressing the edges of a 5-in. diameter plate or bowl into the dough, and then following the outline with a sharp knife to cut the circles. Roll out the scraps and cut more circles until all the dough is used.
Assemble beef patties by spooning about 1 1/2 Tbsp. filling on one side of a pastry circle. Fold the other half of the circle over the filling so the edges meet, forming a half-moon. Seal the edges by pressing lightly with your fingertips and then with the tines of a fork. Place the beef patties on a baking sheet. Brush the tops of the beef patties with the beaten egg and bake them on the upper rack of a preheated 400 degree F oven until golden brown, about 15 mins. Remove the beef patties from the oven and transfer them to wire racks. Serve them while they are still warm.
Makes about 1 dozen.
Filling
1/2 pound lean ground beef
1/2 pound hot or sweet Italian link
sausage, removed from casing
1 med. yellow onion, finely minced
1 large clove garlic, finely minced
1/2 Scotch bonnet chile or 1 jalapeño,
seeded and finely minced (optional)
1/2 c. plain dry bread crumbs
1 Tbsp. curry powder
1/2 tsp. dried thyme
1/2 tsp. rubbed sage
1 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/2 c. water
2 med. scallions, root ends removed, minced
1 large egg yolk, beaten
Sauté ground beef, sausage, onions, garlic and chile in a large skillet over med.-high heat until brown, about 15 mins., breaking the meats up with a fork as they cook. Reduce heat to low; add bread crumbs, curry powder, thyme, sage, salt, pepper and water. Cook the filling, stirring frequently, for 5 mins. Stir in the scallions. Remove from the heat and allow the filling to cool to room temperature.
