Menu Appetizers

I’m jamaican but not sure how to make jamaican patties please tell me how to make everything inside out?

here is a recipe and directions

INGREDIENTS FOR BEEF FILLING:

2 lbs ground beef
1/2 teaspoon Accent
8 sprigs of thyme
2 ozs escallion
2 small hot peppers
1 teaspoon paprika
half a loaf french bread
1 teaspoon salt

METHOD:

Grind escallion and hot peppers in a mincing mill.
Add to ground beef with salt.
Place meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
Combine meat and cooked bread.
Add color, paprika in sufficient quantity to color the meat to taste.
Cook together for a further 20 mins.
Add Accent . Remove from fire. Cool for filling pastry circles.
INGREDIENTS FOR PASTRY:
11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water

METHOD:

Trim all skin and fatty membrane from suet and set overnight in freezer.
Next day, with a very sharp knife shave suet as finely as possible.
Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
Add iced water in sufficient amount to have a dough which can be rolled out.
Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
Set overnight wrapped in wax paper in freezer.
Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
Dip dough in flour before rolling.
Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
Do not prick the pastry.
Bake on ungreased tin sheet in a hot oven for about 35 mins.
This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
Serving 3 dozen regular size patties.Try different fillings for experiment

What is a good sauce for Jamaican meat patties?

The last time I made them they were delicious and spicy enough but seemed very dry. What can I serve with them that won’t make them spicier but will relieve the dryness?

Venezuelan Guasacaca (served with meat, chicken or any type of empanada or patty)

1/2 cucumber
1/2 onion
1/2 red bell pepper
1 cup of cilantro (if you dont like cilantro you can sub with parsley)
1/2 green pepper
2 cloves of garlic
1/2 cup of olive oil
pich of cummim
1/4 cup of any vinegar.
Salt to taste

Put everything in blender and puree until well pureed.

Put into two different salsa bowls so you can add half a bottle of tobasco sauce to a salsa bowl and voila, you have the spicy version as well.

Let me know if you liked it if you decide to go for it.

NOTE TO DAVID: I always miss the salsa everytime I eat jamaican patties. Eventhough, they dont use salsa, they do need it. In caribbean food we always have to have some sort of salsa to go with our empanadas. Empandas are the same as patties and they do need a salsa. KETCHUP IS NOT AN OPTION.

how do you make Jamaican patties?

Ingredients for Meat Filling:

2 lbs. Ground Beef
2 stalks Scallions (chopped)
1 Large Onion (chopped)
1½ cups Bread Crumbs
2 stalks Thyme (finely chopped)
1 tsp. Sugar
1 tsp. Salt
1 Scotch Bonnet Pepper (chopped and seeded)
1 cup Beef Stock

Ingredients for Pie Crust:

2 lbs. Self Rising Flour
1 cup Beef Suet
1 tbsp. Ground Tumeric or Jamaican Curry Powder
1 stick Margarine
1 pint Cold Water (at or below 40 degrees)

Method for Crust:
Mix flour and curry powder or tumeric, beef suet, and margarine together in until they look like crumbs. Add the cold water to the mixture to make dough.

Sprinkle some flour on the cleaned countertop and roll the dough with a rolling pin. If you don’t have a rolling pin, use a smooth soda bottle.

Roll until the dough is about 1/8” thick.

Use a saucer or bowl to make circular cuts in the dough. Let the pieces sit in a bowl for about 30 minutes, or while you are making the meat filling.

Method for Meat Filling :
Brown ground beef in a skillet, and then add onions, thyme, scotch bonnet pepper, salt, sugar, and scallions. Turn the heat to medium.

Use a fork or spatula to fold in the ingredients. Now add beef stock and allow the meat to cook for about 20 minutes, and then add bread crumbs to the pot.

Cook for another 7 minutes, taste meat and add more salt if needed.

Baking the Patties

You need to pre-heat the oven to 350 degrees F. Add spoons of meat filling to the pre-cut dough pieces. Fold over dough to form a half-moon shape.

Use the end of a dining fork to seal the crescent edge of the patty while making a pattern.

Place the patties on a lightly greased baking sheet and brush each patty with a little oil or melted margarine.

Bake for about 30-35 minutes.

You can “experiment” with this recipe until you get the desired patties you like. For example could use different types of filling like chicken, seafood, or vegetable.

Have you ever eaten a Jamaican patty and what did you think of it?

A Jamaican “patty” is a crescent shaped loaf made from crisp, flaky pastry and filled traditionally with a spicy beef mixture. These are as common in Jamaica as Hamburgers are in the U.S.A. You can also find chicken, shrimp, lobster and vegetable patties in Jamaica.
Oh your making my mouth water. They are sooo good, the spices, the smell, the flaky crust…gotta have one now!! It’s great with ginger beer.