Sunday, April 21, 2013

Ya Mon! Jamaican Beef Patties

Jamaican beef patties are the iconic dish of the Jamaicans, and half the Caribben Islands too! Flacky crust and spicy meat, all hand held- what a treat! You could buy them, in bulk at the grocery store, but, homemade is oh sooo much better! and easy to make. Enjoy!

To make 10 – 12 large patties

For the pastry:
4    cups all-purpose flour
1    tsp salt
1    tsp Jamaican curry powder
1 + 1/3 cups lard (I use Tenderflake)
1 cup ice cold water (plus more on standby)

For filling:
2    lbs ground beef
1    tsp ground allspice
½   tsp ground black pepper
2    tbsp vegetable oil
1    cup onions, diced
1-2 Habanero peppers, minced (careful, these are hot)
1    Thai red hot pepper (for colour contrast to the habanero)
2    tsp garlic, minced
1    tbsp fresh thyme, minced
1    tbsp tomato ketchup
Salt to taste
2     cups water
½    cup green onions, white and green parts, finely sliced
1     large egg
1     tbsp water, plus 1/4 cup

For pastry dough:
Add flour, salt and curry powder to a large bowl and mix thoroughly.  Rub the lard into the flour until they become small pieces completely coated with the flour.  Pour in ½ cup iced water and mix with your hands to bring the dough together. Keep adding iced water 2 – 3 tablespoons at a time until the mixture forms a dough. At this stage you can cut the dough into 2 large pieces, wrap in plastic wrap and refrigerate for half an hour before using it.

For filling:
Add ground beef to a large bowl. Sprinkle in the allspice and black pepper. Mix together and set aside.  Heat oil in pan until hot.  Add onions and sauté until translucent. Add hot pepper, garlic and thyme and continue to sauté for another minute. Add ¼ teaspoon salt.  Add the ground beef, toss to mix breaking up any clumps and let cook until the meat is no longer pink.  Add ketchup and salt to taste.

Pour in two cups of water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce. Sprinkle and fold in the green onions. Remove from heat and let cool completely.

Beat the egg and water together to make an egg wash. Set aside.  Flour the work surface and rolling pin. If you had cut it into 2 large pieces, take one of the large pieces and roll in out into a very large circle. Cut out three circles, about 4-5 inches across.
Ready for the oven

Place about three heaped tablespoons of the filling onto one half of each circle; dip a finger into the water and moisten the edges of the pastry, fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties.  Place the pans to the refrigerator to chill while you preheat the oven to 350 degrees F.

Just before adding the pans to the oven, brush the patties with the egg wash.  Bake the patties for 30 minutes or until golden brown.

Cool on wire racks.  Serve warm.

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