Jamaican Beef Patties
Yield
10 servingsPrep
65 minCook
40 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
solid |
*
|
| ¼ | cup |
margarine
(1/2 stick) |
|
| ⅓ | cup |
water
cold |
|
| Meat filling | |||
| 2 | tablespoons |
margarine
|
|
| 1 | small |
white onion
finely chopped |
*
|
| ¼ | teaspoon |
black pepper
scotch bonnet |
|
| ½ | pound |
ground beef, lean
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | cup |
bread crumbs
|
|
| ¼ | cup |
beef stock
or chicken stock, prefer veal stock if possible |
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
solid |
*
|
| 59 | ml |
margarine
(1/2 stick) |
|
| 79 | ml |
water
cold |
|
| Meat filling | |||
| 3E+1 | ml |
margarine
|
|
| 1 | small |
white onion
finely chopped |
*
|
| 1.3 | ml |
black pepper
scotch bonnet |
|
| 226.8 | g |
ground beef, lean
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
curry powder
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 59 | ml |
bread crumbs
|
|
| 59 | ml |
beef stock
or chicken stock, prefer veal stock if possible |
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
water
|
|
Directions
Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly.
Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about ⅛ inch thick.
Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp.
Add the ground beef, salt, pepper, curry powder and thyme and mix well.
Brown the meat for about 10 minutes, stirring occasionaly.
Add the breadcrumbs and stock and combine all the ingredients well.
Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
When all the liquids have been absorbed, the filling is ready. It should be moist but not watery.
Remove the skillet from the stove and preheat oven to 400℉ (200℃).
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
Moisten the edges of the dough with water and fold the dough circle over the meat filling.
Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water.
Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.
Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands.
Try to find it at your area's West Indian grocery stores, or use jalapenos as a substitute.
Also known as habinera peppers.
