Mahnke Family RecipesJamaican Beef Patties
Ingredients
- 4 c / 480 g flour4 c / 480 g flour
- 2 t / 6 g salt2 t / 6 g salt
- 2 t turmeric2 t turmeric
- 1 t curry powder, preferably West Indian1 t curry powder, preferably West Indian
- 1 1⁄2 c / 285 g cold vegetable shortening1 1⁄2 c / 285 g cold vegetable shortening
- 2 T / 24 g vegetable oil2 T / 24 g vegetable oil
- 5 whole scallions - finely chopped5 whole scallions - finely chopped
- 1 medium onion - finely chopped1 medium onion - finely chopped
- 4 cloves garlic - finely chopped4 cloves garlic - finely chopped
- 1 whole Scotch bonnet chili pepper - seeded and finely chopped1 whole Scotch bonnet chili pepper - seeded and finely chopped
- 1 t / 5 g paprika1 t / 5 g paprika
- 1⁄2 t / 7 g ground allspice1⁄2 t / 7 g ground allspice
- 1 lb / 454 g ground beef mince, about 80 percent lean1 lb / 454 g ground beef mince, about 80 percent lean
- 2 t thyme2 t thyme
- 1 t / 6 g salt1 t / 6 g salt
- 1 t black pepper1 t black pepper
- 1 t / 5 g sugar1 t / 5 g sugar
Crust
Filling
The classic Jamacian street food.
Method
Pastry
- Mix flour, salt, turmeric and curry powder in a large bowl.
- Add shortening or suet and use your fingertips to rub it together with flour.
- When shortening is in small pieces and covered with flour, pour in 1/2 cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough. It may be slightly sticky.
- Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you make filling.
Filling
- Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned.
- Add paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add water just to cover meat. Mix in salt, pepper and sugar and bring to a simmer. Taste for seasoning, adding salt, pepper and chili pepper, if necessary; mixture should be quite spicy.
- Simmer about 30 minutes, until meat is soft and water is reduced to a sauce.
- Set aside to cool slightly.
Assemble and cook
- Heat oven to 375F/190C degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
- When ready to fill, have ready a fork for crimping and a bowl of water. Place two tablespoons of filling on lower half of one circle.
- Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an un-greased baking sheet, preferably non-stick. Repeat with remaining dough and filling.
- Bake about 25 minutes, until top crust is firm and golden.
- Serve hot as it is, or inside buns.
Servings
12
Category
Prep time
1.5 hours
Cooking time
25 minutes
Source
New York Times