Jamaican Beef Patties
7:06 AM Posted In beef patties , jamaican recipes , puff pastry Edit This 4 Comments »
I have finally made Jamaican Beef Patties and my husband and sons say they taste just like the ones we are use to eating in Jamaica, our home country. Patty is like the national pastry of Jamaica. When you think Jamaica, a few things come to mind, Bob Marley, reggae music, Jerk Chicken, the gorgeous sunshine, the beautiful white sand and Jamaican Beef Patties.
There are two rival patty companies in Jamaica, Juici Patties and Tastee and they make great patties. When Jamaicans are travelling overseas, family and friends request patties and Appleton Rum, because Jamaicans get homesick for the taste of their food which are impossible to get in other countries, so as a result I decided to find or create the perfect patty recipe and I came up with this one after a few experiments.
These patties turned out great, when you bite into them the crust flakes yet when you touch them they have a soft yet puffy surface. I am happy with the result so is my family.
Crust
2 1/2 cups all purpose flour
3/4 teaspoon salt
6 tablespoons cold water
1 1/2 cup unsalted butter (12 oz)
1 tablespoon curry powder
Filling
1 lb mince beef
1 tablespoon mince seasoning
1/2 cup diced onion
2 stalks scallions
1 teaspoon black pepper
2 teaspoon hot pepper sauce
1/4 cup bread crumbs
1 cup water
Directions
For Crust:
- Add flour , salt and curry powder to food processor bowl (use steel blades) and pulse for 2 seconds.
- Add 4 tablespoons of butter to flour mixture and pulse 10 - 12 times (1 second per pulse) until butter is absorbed.
- Add the remaining butter and pulse 2 times to distribute, there should still be chunks of butter in the bowl.
- Add the water and pulse 3 - 4 times until dough starts to form. (Do Not Over Mix)
- Place dough on a lightly floured surface and form into a rectangle. Lightly flour top of dough to prevent sticking.
- Flatten dough with a rolling pin and roll back and forth to form dough into a smooth rectangle that is about 1/4 inch thick.
- Then fold dough into 3 parts like a letter and roll flat.
- You will still see pieces of butter in the dough but by rolling it into a rectangle then folding it into 3 parts like a letter and repeating the process about 5 - 6 more times it will melt into the flour. The butter causes the flaky layer of the crust to form. (If at any time the dough becomes soft and sticky, cover with plastic wrap and refrigerate for 30 minutes to 1 hour).
- Fold dough into 3 parts like a letter, wrap in plastic and refrigerate for 1 hour.
For Filling:
- Season beef with mince spice and black pepper and let it marinade for 1 hour or overnight.
- Heat skillet on medium heat and add oil.
- Sauté the onions and scallions for 2 minutes, constantly stirring.
- Add mince and stir for 3 minutes.
- Add water and hot pepper sauce, let meat simmer for 20 minutes, until water has nearly dried out.
- Add bread crumbs and combine ingredients, stir for 3 minutes.
- Remove skillet from heat and leave to cool.
- Lay the dough on a lightly floured surface and unfold.
- Use a rolling pin to smooth out the surface, just a couple of rolls will do.
- Cut the dough into 6 inch circles.
- Spoon 1 1/2 tablespoons of meat onto half of the circle leaving space at the edge of the dough.
- Lightly brush the edge with water and fold the other half of the dough over the meat to enclose it, press down on the edge with a fork to seal dough.
- Place patties on a greased baking sheet.
- Place patties in a preheated oven at 350°F for 30 - 40 minutes. The bottom of the patties should have a light golden brown colour.
- Remove from oven and cool, and then serve.
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