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Jamaican Beef Patties
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De-seed peppers. Grind in cuisinart with onion, black pepper, and 1 can beef stock or 1 cup water. Pour into pan and mix beef in really well (no lumps). Add bay leaves, paprika, thyme (tied together into a spreading bouquet) and boullion if using. Simmer uncovered until the mixture is pasty rather than liquidy (i.e., the liquid has boiled off, but the mixture is still moist-wet). Remove bay leaves and thyme, taste and correct seasonings. Add breadcrumbs, mix well, and leave to cool. Pastry: 1 1/4 cups shortening 4 to 5 cups flour 1 level teaspoon salt 1 1/4 cups water 1 1/2 tbsp turmeric 1 tsp rum or 1/2 tsp vanilla Mix shortening, water, rum, and salt in a saucepan and heat until shortening dissolves. Mix flour and turmeric thoroughly in a big bowl; add shortening mixture and stir until a soft sticky dough forms. The mixture should definitively be a dough rather than a batter; add flour as necessary to achieve this. Turn into a bowl, cover with plastc wrap, and refrigerate overnight. Use *cold*. Roll dough out to about 1/4 to 1/8 inch thick. Cut dough into circles. Add filling, crimp edges shut with fork. (Lazy way: Cut dough into squares. Add filling, fold dough twice to cover. Fold the points inward from the edges. A three-inch square of dough will take 1 level tablespoon and one level teaspoon of filling.) Either way, put filled patties on a lightly greased baking sheet. Bake at 400 degrees for about 20-25 minutes, until noticeably browned. Variation: For chicken patties use 2 lbs ground chicken, and 1 can chicken stock and 1 packet chicken boullion or 2 packets. Reduce all seasonings to 2/3 the original amount.
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