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  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Jamaican Beef Patties

  3. Categories: Meats

  4. Yield: 10 Servings

  5. --PASTRY--

  6. 2 c Flour

  7. 1/4 ts Salt

  8. 1/4 c Solid shortening

  9. 1/4 c (1/2 stick) margarine

  10. 1/3 c Cold water

  11. --MEAT FILLING--

  12. 2 tb Margarine

  13. 1 Small white onion,

  14. Finely chopped 1/4 ts Chopped Scotch Bonnet pepper

  15. 1/2 lb Lean ground beef

  16. 1/2 ts Salt

  17. 1/2 ts Freshly groun black pepper

  18. 1/2 ts Curry powder

  19. 1/2 ts Dried thyme

  20. 1/4 c Breadcrumbs

  21. 1/4 c Beef or chicken stock

  22. 1 Egg, beaten

  23. 1/4 c Water

  24. Note: Scotch Bonnet pepper is a very hot pepper native

  25. to Jamaica and the Caribbean islands. Try to find it

  26. at your area's West Indian grocery stores, or use

  27. jalapenos as a substitute. Also known as habinera

  28. peppers. 1. Sift the flour and salt into a large bowl.

  29. Cut in the shortening and margarine until crumbly. Add

  30. the cold water to make a stiff dough. Lightly flour a

  31. wooden cutting board and roll out the dough until

  32. 1/8 inch thick. Cut out

  33. 8 inch circles. Cover

  34. with wax paper or damp cloth until ready to use. 2. In

  35. a heavy skillet, melt the margarine and saute the

  36. onion and Scotch Bonnet Pepper until they become limp.

  37. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10

  38. minutes, stirring occasionaly. 3. Add the breadcrumbs

  39. and stock and combine all the ingredients well. Cover

  40. 10 to 15 minutes,

  41. stirring occasionally. When all the liquids have been

  42. absorbed, the filling is ready. It should be moist but

  43. not watery. Remove the skillet from the stove and 400 degrees F.

  44. 4. Uncover the dough

  45. 2 to 3 tablespoons of filling on

  46. halfof each. Moisten the edges of the dough with water

  47. and fold the dough circle over the meat filling. Pinch

  48. the edges closed with a fork. Lightly brush the pastry

  49. with a mixture of the egg and water. Bake on a lightly

  50. 30 to 40 minutes or until the

  51. pastry is golden brown. Yield: 10 patties. --

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