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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Thursday, November 20, 2014

Jamaican Patties


My Jamaican jerk turkey breast went over so well that I decided to try another Jamaican recipe.  These spicy beef patties are full of flavour.  They take a little time to come together, but they're not difficult at all.  


The dough comes together easily in a food processor and the spiced beef filling cooks quickly.  This recipe is adapted from Serious Eats.  

Here's what you need...


For the dough:
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons yellow Jamaican curry powder
1 cup (2 sticks) cold butter
3/4 cup cold water
1 tablespoon white vinegar
1 large egg


For the Filling:
1 pound ground beef
1 tablespoon olive oil
1 large onion
1-2 scotch bonnet peppers
2 medium cloves garlic
1 1/4 cups beef broth
1 1/2 tablespoons steak sauce
1 1/2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 tablespoon yellow Jamaican curry powder
1/2 tablespoon dried thyme
1/2 teaspoon allspice
1 teaspoon salt
2 bay leaves
1/2 cup breadcrumbs


First make the dough.  Mix together the flour, salt and curry powder.  


Add the mixture to the food processor with the diced, cold butter.

Whisk together the cold water, vinegar and egg and add to the flour and butter.  Pulse until a ball of dough forms.  I've never made pie crust before but this was very easy!


Wrap the dough in plastic and refrigerate it for at least an hour.


To make the filling, dice the onion and mince the scotch bonnet peppers.  I used two and it was pretty spicy.  You can use one if you can't handle the heat.  


Cook the beef, crumbling until browned.  Then add the onion and peppers and cook about 5 minutes until they are softened.  Add the spices and sauces - all remaining ingredients except the breadcrumbs, and simmer 20 minutes over low heat until most of the liquid is evaporated.

Remove the bay leaves, stir in the breadcrumbs and set aside.  Preheat the oven to 375 degrees.


Remove the dough from the fridge and unwrap.


Using a bench scraper or sharp knife, divide the dough into 8 equal pieces.  Refrigerate 4 of them while you work with the other four.  


Roll the dough into balls.


Sprinkle your work surface with flour and roll out each ball of dough to an 1/8 of an inch thick circle.


Cover half the dough circle with 2 heaping tablespoons of the meat filling.  


Fold the dough over and press the edges with a fork to seal.  


Place the patties on a parchment-lined baking sheet and repeat with the other four balls of dough and remaining meat filling.  


Bake for about 30 minutes, rotating the pans half way through, until the pastry is crisp and slightly browned.  


The pastry is crisp and buttery, with that bright yellow colour from the curry.  The filling is rich and spicy.  


These make a great meal with a side salad.  So delicious!

5 comments:

  1. Oooh! I want to make these!
    I've never seen Jamaican curry powder. Could I use the British kind of curry powder? And if so, should I opt for "hot" or "mild"? Thx!

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  2. Thanks Janice! They are so worth it! I found Jamaican curry powder at Superstore, but you should be able to to use regular curry powder. I would use mild because the peppers and cayenne are pretty hot!

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  3. These look so good. I'm definitely going to try them! Did you let the filling cool before you added it to the pastry? I was wondering if you had any issues with the hot filling making the pastry more difficult to work with.

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  4. Hi Stephanie! The filling was mostly cool by the time I filled the patties. I took it off the heat and by the time I'd rolled out the dough the filling had cooled to room temp. Hope you enjoy them. I have a huge thing of Jamaican curry powder left over.

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  5. lovely recipe. Really tasty, thanks for sharing this.

    Simon

    ReplyDelete