Jamaican Patties Recipe
Yield: 16 PattiesRecipe by luhu.jp
Ingredients:
DOUGH
2 cup: All-purpose flour,
1 1/2 tsp: Baking powder,
1 tsp: Curry powder,
1/2 tsp: Tumeric,
1/2 tsp: Salt,
2/3 cup: Shortening,
1/4 cup: Butter or margarine,
1/3 cup: , (approx) ice water
FILLING
2 tsp: Vegetable oil,
1 small: Onion, chopped
3: Green onions,
2: Cloves, garlic, minced
1/4 tsp: Cayenne pepper,
1 lbs: Ground beef,
1 tbsp: Curry powder,
1 tsp: Dried thyme,
1/2 tsp: Tumeric,
1/4 tsp: Salt,
1/4 tsp: Pepper,
1 cup: Water,
1/2 cup: Fresh bread crumbs,
Directions:
DOUGH: In large bowl, stir together flour, baking soda, curry powder,
tumeric, and salt. Cut in shortening and butter until crumbly.
Drizzle in water, stirring with fork and adding up to 2 tb more water
if necessary, to make a soft dough. Form into a ball and flatten to a
disc. Wrap and chill for 1 hour.*(Can be refrigerated for up to 5
days or frozen for up to 3 weeks.)*
FILLING: In skillet, heat oil over medium-high heat; cook onion, green
onions, garlic and cayenne pepper for 3 minutes or until softened.
Remove with slotted spoon and set aside. Over high heat, saute beef
for 5 minutes or until no longer pink; drain off fat. Return onion
mixture to pan along with curry powder, thyme, tumeric, salt and
pepper; cook for 3 minutes over medium heat. Pour in water; bring to
a boil. Add crumbs; simmer for 3 minutes or until slightly thickened
but still juicy. Let cool. *(Can be covered and refrigerated for up
to 1 day.)*
Divide dough into 16 pieces. On floured pastry cloth and using
stockinette-covered rolling pin, roll out each piece into 5-inch
circle. Brush edges of top half with water; place 2 heaping tbsp of
filling in the centre. Fold in half, pressing edges togther with fork
to seal. Prick twice; place on ungreased baking sheet. *(Patties can
be covered and refrigerated for up to 1 day.)* Bake in 375 F oven for
about 20 minutes or until crisp and golden. Source: Canadian Living
Magazine Feb/93
From the collection of K. Deck
Source from luhu.jp
tumeric, and salt. Cut in shortening and butter until crumbly.
Drizzle in water, stirring with fork and adding up to 2 tb more water
if necessary, to make a soft dough. Form into a ball and flatten to a
disc. Wrap and chill for 1 hour.*(Can be refrigerated for up to 5
days or frozen for up to 3 weeks.)*
FILLING: In skillet, heat oil over medium-high heat; cook onion, green
onions, garlic and cayenne pepper for 3 minutes or until softened.
Remove with slotted spoon and set aside. Over high heat, saute beef
for 5 minutes or until no longer pink; drain off fat. Return onion
mixture to pan along with curry powder, thyme, tumeric, salt and
pepper; cook for 3 minutes over medium heat. Pour in water; bring to
a boil. Add crumbs; simmer for 3 minutes or until slightly thickened
but still juicy. Let cool. *(Can be covered and refrigerated for up
to 1 day.)*
Divide dough into 16 pieces. On floured pastry cloth and using
stockinette-covered rolling pin, roll out each piece into 5-inch
circle. Brush edges of top half with water; place 2 heaping tbsp of
filling in the centre. Fold in half, pressing edges togther with fork
to seal. Prick twice; place on ungreased baking sheet. *(Patties can
be covered and refrigerated for up to 1 day.)* Bake in 375 F oven for
about 20 minutes or until crisp and golden. Source: Canadian Living
Magazine Feb/93
From the collection of K. Deck
Source from luhu.jp
Tags
Appetizers