JAMAICAN BEEF PATTIES (AKA MEAT PIES OR PASTIES)
Make and share this Jamaican Beef Patties (Aka Meat Pies or Pasties) recipe from Food.com.
Provided by Debbie R.
Categories Savory Pies
Time 50m
Yield 10 patties
Number Of Ingredients 16
Steps:
- Make the crust: Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do not overstir; that makes tough crust. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
- Next, prepare the filling.: Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
- Now make the patties: Spoon some filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
- Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.
- NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.
Nutrition Facts : Calories 329.4, Fat 19.9, SaturatedFat 5.7, Cholesterol 49.4, Sodium 450.4, Carbohydrate 24.3, Fiber 1.3, Sugar 0.7, Protein 12.8
MINI GOLDEN BEEF POCKETS
You know those handheld pizza pockets you can find in the freezer section of the grocery store? Well they were one of my favorite after-school snacks growing up so I've made my own version-a mashup of those pockets combined with another favorite of mine: Jamaican beef patties.
Provided by Kardea Brown
Categories main-dish
Time 1h25m
Yield 8 pockets
Number Of Ingredients 18
Steps:
- For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
- Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
- For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
- Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.
CARIBBEAN MEAT POCKETS
This is my attempt to recreate my daily lunch circa 1998-1999 in NYC - Golden Sun Meat Pockets.
Provided by Sean Clark
Categories Meat Pie
Time 1h45m
Yield 10
Number Of Ingredients 18
Steps:
- Whisk together the flour, 1 tablespoon curry powder, and 1 teaspoon of salt in a mixing bowl. Mix in the vegetable shortening until the mixture resembles cornmeal. Stir in the egg and water until the dough is no longer crumbly. Wrap with plastic wrap, and refrigerate while preparing the filling.
- Heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green onion, garlic, and jalapeno peppers until the onion has softened and turned translucent, about 5 minutes. Stir in the ground beef, and cook until browned and crumbly, about 15 minutes. Drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper, and the 1 1/2 cups of water. Bring to a simmer, cover, and cook until the water has evaporated. Transfer the beef mixture to a food processor, sprinkle in the bread crumbs, and process until the mixture has become a paste.
- Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to just under 1/4-inch thick. Cut 20 6-inch circles out of the dough. Divide the beef mixture among half of the circles, mounding in the center. Place the unfilled circles over the filling, and use a fork to seal the edges closed. Arrange on the baking sheets.
- Bake in the preheated oven until golden brown and hot on the inside, about 25 minutes.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 35.1 g, Cholesterol 47 mg, Fat 32.7 g, Fiber 2.1 g, Protein 13.2 g, SaturatedFat 8.4 g, Sodium 581.6 mg, Sugar 1.1 g
CARIBBEAN MEATBALLS
This is a recipe I have had for years but never got around to making. I'm putting it here for safe keeping. UPDATE: May '06-Finally made these using ground chicken. The sauce truly is fabulous!
Provided by Happy Harry 2
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
- Shape into 1 inch balls. Roll meatballs in cornstarch.
- Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
- Add meatballs to oil just a few at a time so not to lower the oil temperature.
- Cook until browned all over, drain on paper towels.
- When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
- Return wok to high heat and pour in 1 tbls oil.
- Add green pepper and stir-fry 1 minute.
- Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
- In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
- This dish goes very well over the rice.
Nutrition Facts : Calories 549.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 122, Sodium 619.5, Carbohydrate 74.4, Fiber 3, Sugar 14.1, Protein 32.3
CARIBBEAN PATTIES (MEAT)
They originally hailed from haiti and are now everywhere in the islands. This recipe is slightly different from either of the two others. From "Caribbean Cooking". Start it over night because the dough needs to sit 12 hours-not included in prep
Provided by MarraMamba
Categories Lunch/Snacks
Time 1h10m
Yield 12 patties
Number Of Ingredients 15
Steps:
- To prepare pastry:.
- sift together flour, curry powder, salt and then cut in the shortning until it resembles small peas. Add enough ice water to hold dough together, wrap in plastic and refridgerate 12 hours.
- To make filling:.
- Finely chop the onions and chile pepper, then mix thoroughly with the ground beef. Heat oil in a skillet and cook meat until browned, about 10 minutes. Stir in breadcrumbs, thyme, curry powder, salt and pepper.
- Mix the filling well and then add 1/2 cup of water. Cover and simmer about 30 minutes. Cool.
- Take dough out of fridge about 15 minutes before using. Roll out to 1/4 inch thickness and using a saucer to measure, cut into 4 inch circles. Sprinkle a little flour on each circle4 before stacking and cover stack with damp cloth.
- Preheat oven to 400. Setting out first pastry circle top with 1/12th the filling to cover half of it Fold over the other half and seal edges by pressing with a fork. Repeat with remaining. Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 276.7, Fat 16.9, SaturatedFat 4.7, Cholesterol 19.3, Sodium 166.9, Carbohydrate 22.5, Fiber 1.3, Sugar 1.1, Protein 8.6
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