Re: [CH] Recipe Request

bill jernigan (bill.jernigan@Juno.com)
Sat, 30 Jan 1999 07:33:01 -0500

On Fri, 29 Jan 1999 12:37:11 -0500 davesas@tiac.net (Dave Sacerdote)
writes:
>Anyone got a good recipe or two for Jamaican Meat Patties?

here's two...you will want to increase the heat...

MMMMM----- Meal-Master Recipe via Home Cookin 3.3

      Title: Jamaican Beef Patties
 Categories: Home Cookin,
      Yield: 4

           PASTRY: 4 Cup all-purpose
           flour
    1/2 ts baking powder
      1 ts ground turmeric [this
           will make the pastry yellow
           in color like the ones
           you mentioned
           in your request]
      1 ts salt
      1 c  solid vegetable
           shortening, at
           room temperature
        x  1 Cup very cold water
           FILLING:2 medium-size
           onions
      3    scallions, including tops
      2    hot peppers, preferably
           Scotch
           bonnets
  1-1/2 lb ground beef or chuck
      2 ts oil
      5 c  fresh bread crumbs (3/4 lb)
    3/4 ts ground turmeric
           Salt and pepper to taste
    3/4    to 1 Cup water

  To make the pastry, sift together the flour, baking powder, 
  turmeric, and salt.  Cut in the shortening with a pastry blender 
  or 2 knives until the dough has the consistency of cornmeal.  
  Gradually add just enough cold water to hold the dough together, 
  mixing it in with your fingers or a dough hook.  The key, 
  however, is never overwork your dough! 
  
  Wrap the dough in foil or plastic wrap and refrigerate while you 
  prepare the filling.  You may also refrigerate the dough as long 
  as overnight, but then you will need to give it 15 minutes to 
  warm up before using. 
  
  To prepare the filling, mince the onions, scallions, and peppers 
  in a food processor, or chop very finely by hand.  Add to the 
  beef and mix well.  Heat the oil in a Dutch oven or large 
  skillet, then cook the meat mixture in it until just lightly 
  browned, about 10 minutes.  Add the bread crumbs and seasonings 
  and stir well.  Add the water.cover and simmer for 20 to 30 
  minutes, as needed to evaporate excess liquid. The mixture should 
  be just wet, not runny or dry.  Allow to cool while you roll out 
  the pastry. 
  
  Preheat the oven to 400 deg F.  Divide the dough into 24 
  even-sized pieces.  On a lightly floured surface, roll out each 
  piece of dough to a thickness of about 3/8 inch -- a little 
  thicker than pie dough -- and cut into a circle using a small 
  saucer (approximately 4 inches across). Keep the patty dough 
  circles moist by stacking and covering with a damp cloth.  After 
  all the circles are cut, take one at a time, and spoon on enough 
  filling to cover half of the circle.  Fold the other half over, 
  and seal the edges by crimping with a fork. 
  
  Bake the patties on ungreased baking sheets for 30 to 35 minutes. 
   Serve hot when possible; however, Jamaicans will eat them any 
  way they can! 
  
  Yield: 24 patties 
  
  From Jerk: Barbecue from Jamaica by Helen Wilensky, Crossing 
  Press, ISBN 0-89594-439-1

MMMMM

MMMMM----- Meal-Master Recipe via Home Cookin 3.3

      Title: Meat Patties (Jamaica)
 Categories: Home Cookin,
      Yield: 4

           Keywords: Ground Beef
           From Sugar Reef Caribbean
           Cooking by
           Devra Dedeaux, Roundtable
           Press,
           ISBN 0-07-062457-7
           PASTRY: 2 Cup flour
    1/4 ts salt
    1/4 c  solid shortening
    1/4 c  (1/2 stick) margarine
    1/3 c  cold water
           MEAT FILLING:
      2 ts margarine
      1 sm white onion, finely chopped
    1/4 ts chopped Scotch Bonnet
           pepper (very fruity and
           spicy local hot pepper;
           substitute
           accordingly)
    1/2 lb lean ground beef
    1/2 ts salt
    1/2 ts freshly ground black
           pepper
    1/2 ts curry powder
    1/2 ts dried thyme
    1/4 c  bread crumbs
    1/4 c  beef or chicken stock
      1    egg, beaten
    1/4 c  water

  Note:  The Spanish call their delectable meat pies pasteles.  In 
  the islands the patties were transformed to utilize native 
  ingredients, such a potatoes, plaintains, and bananas.  The 
  frugal Indian and African population saved scraps of meat left 
  over from meals, ground them up with seasonings, and enclosed 
  them in pastry. 
  
  
  1.  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 1/8 inch thick.  Cut out 8-inch 
  circles.  Cover with wax paper or a damp cloth towel until ready 
  to use. 
  
  2.  In a heavy skillet, melt the margarine and saute 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 occasionally. 
  
  3.  Add the bread crumbs and the 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 the oven 
  to 400 deg F. 
  
  4.  Uncover the dough circles and place 2 to 3 T of filling on 
  each half.  Moisten the edges of the dough with water and fold 
  the remaining half over the meat filling.  Pinch the edges closed 
  with a fork. Lghtly brush the postry with a mixture of the egg 
  and water. 
  
   Bake on a lightly greased baking sheet for 30 to 40 minutes or 
  until pastry is golden brown.

MMMMM


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