[CH] Jamaican Beef Patties --- 3 more:
Chet Bacon (hcbacon@connix.com)
Sat, 30 Jan 1999 19:44:40 -0500
---------- Recipe via Meal-Master (tm) v8.04
Title: Jamaican Beef Patties
Categories: Meats
Yield: 10 Servings
--------------------------PASTRY--------------------------
2 c 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 tb Margarine
1 Small white onion,
Finely chopped
1/4 ts Chopped Scotch Bonnet pepper
1/2 lb Lean ground beef
1/2 ts Salt
1/2 ts Freshly groun black pepper
1/2 ts Curry powder
1/2 ts Dried thyme
1/4 c Breadcrumbs
1/4 c Beef or chicken stock
1 Egg, beaten
1/4 c Water
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. 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 damp cloth 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 occasionaly. 3. 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 degrees F. 4. Uncover the dough
circles and place 2 to 3 tablespoons of filling on
halfof 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. Yield: 10 patties.
-----
---------- Recipe via Meal-Master (tm) v8.04
Title: Jamaican Beef Patties
Categories: Beef, Appetizers
Yield: 24 servings
4 c All purpose flour
1 ts Salt
1 1/4 c Shortening
6 To 8 Tbsp ice water
Filling:
1 lg Onion, diced fine
4 Garlic cloves, minced
3 Jalapeno chilies, seeded,
-stemmed, and minced
3 tb Vegetable oil
3/4 lb Ground beef
2 ts Each ground coriander,
-cumin, and tumeric
1 ts Each ground allspice and
-cinnamon
1 Green bell pepper, stemmed,
-seeded, and finely chopped
4 Tomatoes minced
1 bn Green onions, minced
Salt and pepper to taste
2 Eggs, lightly beaten
Servings: 24 patties
Pastry:
Preheat the oven to 400 deg F. To make the dough:
place the flour and salt in a large bowl; mix well.
Cut the shortening into small pieces about the size of
walnuts. Add to the flour and, using your fingers,
rub the flour and shortening together, making a
coarse, mealy dough. Add the ice water and gather the
dough into a ball. The dough should be firm and not
sticky. If the dough is too dry, add a little more
water, but if the dough is too sticky, add just enough
flour to make it form a ball. Divide the dough into 2
equal balls and cover with plastic wrap. Refrigerate
for at least 2 hours or up to 2 days.
To make the filling: in a large skillet, cook the
onion, garlic, and chilies in the oil over moderate
heat for about 10 minutes, stirring from time to time.
Add the beef, herbs, spices, bell pepper, and
tomatoes, and cook over high heat for 5 minutes,
stirring constantly until the mixture is thick and
saucy. Add the green onions and cook for 1 minute.
Season with salt and pepper and cool to room
temperature.
To assemble the patties: on a lightly floured
surface, divide each ball into 2 equal balls, so that
you have 4 equal balls. Flatten into disc shapes,
then divide each disc into 6 equal pieces and roll
each into a ball. Roll each ball into a 3 1/2 inch
diameter circle. Brush the edges with beaten egg.
Place about 1 tablespoon of filling on one side of
each circle, leaving a 1/4 inch border. Fold the
dough over, making a half-moon shape. Seal the edges
with the tines of a fork, and brush with the remaining
egg.
Bake on a lightly greased baking sheet for 25 to 30
minutes, or until the patties are golden brown.
Remove from the oven and serve immediately.
-----
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Jamaican Patties
Categories: Beef, Pastrypies, Caribbean
Yield: 4 servings
MMMMM--------------------------FILLING-------------------------------
1/2 lg Onion
250 ml Ground beef
2 ml Salt
2 ml Curry powder
1 ml Thyme
1 ml Pepper
50 ml Bread crumbs
125 ml Water
MMMMM---------------------------PASTRY--------------------------------
250 ml All-purpose flour
5 ml Baking powder
2 ml Curry powder
1 ml Salt
1 ml Turmeric
75 ml Shortening
25 ml Butter
75 ml Cold water
Ingredient note: the 75ml shortening and 25ml butter may be replaced
with 100ml of Golden Crisco [yellow label package]. If you like spicy
food, you may want to add chopped fresh chili pepper the way most
Jamaicans do.
1. Peel the onion; then chop it into small pieces. Place it in a
frying pan with the ground beef and cook over medium heat until the
meat is browned, about 5-10 minutes. Stir the meat frequently.
2. Add the salt, curry powder, thyme and pepper. Cook and stir for 1
minute. Add the bread crumbs and stir; then add the water. Cook over
low heat for another 2-3 minutes. The mixture should not be watery.
Set aside.
3. Measure the flour, baking powder, curry powder, salt and turmeric
into a large bowl.
4. Add the shortening and butter (or substitute), cutting them into
the flour mixture with a pastry blender or 2 knives until it
resembles course crumbs.
5. Add the cold water, stirring with a fork until you have a ball of
dough formed. Divide it into 8 equal portions and set aside.
6. Set the oven to 180C. You'll need a small glass of water and about
50ml of flour to assemble the patties.
7. Sprinkle a little flour (about 15ml) on a wooden board and on the
rolling pin. Take one portion of dough and flatten it between your
hands; then roll it out to a thin circle about 16cm in diameter.
8. Space a scoop (40-50ml) of the meat mixture on the pastry circle.
Dip your fingers into the glass of water and moisten the edges of the
dough. Fold the circle in half, covering the meat, and press the
edges together with a fork. [The TV advertised patty presses work
well for this process]
9. You now have a half-moon shape that can be trimmed cleanly with a
knife if the edges are a little ragged. Prick through the top crust
of the patty with a fork and place the patty on a baking sheet.
Continue making the rest of the patties in the same manner,
sprinkling more flour on the board if the dough begins to stick.
10. Bake for 25-30 minutes until the crust is cooked and lightly
browned. Serve hot or cold.
MMMMM
--
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