Come join us to discuss the latest information about sugar and our helath and join a...
Jamaican Beef Patties
An authentic Jamaican classic. Make it as spicy as you can stand!
2½ cups all-purpose flour
1/2 tsp salt
¼ tsp baking powder
2 Tbsp curry powder
½ cup butter (1 stick)
¾ cup ice-cold water
1 pound ground beef
1 onion, finely chopped
3 green onions, finely chopped
2 tsp minced garlic
2 Scotch bonnet peppers (any color), seeded and minced-optional
1 tsp dried thyme or 2 sprigs fresh
¼ cup vegetable oil
2 tsp curry powder
1 tsp salt
½ tsp freshly ground black pepper
1½ to 2½ cups water
½ cup bread crumbs
1 egg, beaten with 1 teaspoon water
Combine the flour, salt, baking powder and curry powder in a large mixing bowl.
Cut the butter into small pieces and add to the bowl.
Working quickly and using your fingertips, squeeze together the flour mixture and butter.
When the mixture resembles a very coarse meal, add the water to the bowl.
With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice.
Spread the dough into 2 pieces, flattening each into a thick pancake.
Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days.
For the filling, mix together the beef, onion, green onions, garlic, peppers and thyme.
In a large skillet, heat the oil over high heat and add the beef mixture.
Fry until the meat is brown and the moisture is evaporated, about 8 minutes.
Add the curry powder, salt and black pepper, stirring constantly over med-high heat.
Add the water and stir the mixture, scraping the bottom to incorporate the browned crust.
Add the bread crumbs and stir.
The consistency should be like a thick stew. Add more water as needed.
Cover, reduce the heat to very low and cook for 15 minutes.
Set it aside to cool.
Preheat the oven to 400°F. Cut each piece of the dough into 9 pieces.
Using a rolling pin on a floured surface, roll out each piece of pastry into a circle.
Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least a ½- to ¾-inch border on the outside edge.
Using your finger, paint water around the border.
Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use.
Brush each patty with the egg wash and bake for 20 minutes, or until the patties begin to turn a golden color.