Jamaican Beef Patties
|1 lb flour|
|1/2 cup ice water|
|1/2 cup butter, melted|
|1/2 cup shortening|
|1 tsp salt|
|1 tsp baking powder|
|1 tsp hot curry powder|
|1 tsp turmeric|
|1 tsp powdered anato (optional)|
|1 lb ground chuck|
|1 medium onion|
|2 sprigs of fresh thyme or 2 tsp ground|
|1/2 cup breadcrumbs|
|1 scotch bonnet or Habanero pepper|
|2 cloves garlic|
|1 cup water|
|kosher salt and fresh cracked black pepper to taste|
|1 tsp paprika|
This is a recipe for the much beloved Jamaican beef patties that are eaten all over the island. The beef patties that we get state side are usually massed produced and have little resembalance to the real thing. Here is how you make the real deal at home.
- For the pastry, sift the flour, and stir in the baking powder, curry powder, salt and turmeric.
- Add the butter and shortening and work in with fingertips until the mixture resembles bread crumbs.
- Slowly drizzle in the water until mixture has a dough like consistency. It should only be slightly sticky.
- Roll the dough into a ball and wrap in plastic wrap and place in the refrigerator for 1 hour.
- Add onion, garlic and scallions to a saute pan and fry until almost tender.
- Add the meat, thyme, peppers, nutmeg. Season with salt and pepper.
- Cook until mixture is almost dry. Drain fat completely.
- Add the water and bread crumbs, and cook until the mixture has a thick, saucy texture.
- Roll the pastry on a floured board until it is about 1/8 inch thick.
- Cut as many circles (about the size of a saucer) out of the dough as you can.
- Place 1 tbs of the filling on one side of each pastry circle.
- Moisten the edges of each patty with water and fold pastry over to make a crescent shape.
- Seal the edge of each patty by crimping with a fork.
- Place the patties on aluminum foil and bake in a preheated 375 degree oven for about 35 minutes until golden.