0 0
Jamaican Meat Patties

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
FOR THE DOUGH
2 Cups Flour, All purpose
1 1/2 Tsp Baking powder
1 Tsp Curry powder
1/2 Tsp Turmeric
1/2 Tsp Salt
2/3 Cup Shortening
1/4 Cup Butter
1/3 Cup Water Ice cold
FOR THE FILLING
2 Tsp Canola Oil
1 ea Yellow Onions Small onion chopped
3 ea Spring onions chopped
2 ea Garlic, fresh Minced
1/4 Tsp Cayenne pepper
1 Lb Ground beef
1 Tbsp Curry powder
1 Tsp Thyme - dried
1/2 Tsp Turmeric
1/4 Tsp Salt
1/4 Tsp Black pepper
1 Cup Water
1/2 Cup Breadcrumbs - fresh

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Jamaican Meat Patties

Features:
    Cuisine:
    • Serves 16
    • Medium

    Ingredients

    • FOR THE DOUGH

    • FOR THE FILLING

    Directions

    Share

    We have been making these Jamaican meat patties for years. This particular recipe which came from and old Canadian Living magazine from Feb/93 is our favorite and reminds us of vacations in the Caribbean every time we cook them. If you have visited Jamaica or the Caribbean you will have seen these in every café and they get devoured whenever we make them.

    Bookmark Me

    Steps

    1
    Done

    TO MAKE THE DOUGH

    In a large bowl, stir together the flour, baking powder, curry powder, turmeric and salt. Cut in the shortening and butter until the mixture is a coarse crumb texture. Drizzle in the water, stirring with a fork and adding up to 2 Tbsp film more water if needed to bring it together as a soft dough. This step can also be done in a food processor, puling until you get the desired result. Form the dough into a ball then flatten out into a disc. Wrap in cling and refrigerate for an hour. This dough can be refrigerated for up 5 days of frozen for up to 3 weeks.

    2
    Done

    TO MAKE THE FILLING

    in a large skillet, heat the oil over medium-high heat. Cook the onions, spring onions, garlic and cayenne pepper for about 3 minutes or until the onions have softened. Remove the onions and set aside. Over a high heat, saute the ground beef for 5 minutes, until all pink has gone. Drain away excess fat then return the onions ot the pan,, adding the curry powder, thyme, turmeric, salt and pepper. cook for a further 3 minutes over medium heat. Add the cup of water, bring to a boil and then add in the breadcrumbs. Simmer for 3 minutes to thicken. Allow to cool.

    3
    Done

    ASSEMBLE THE PATTIES

    Divide the dough into 16 equal pieces. On a floured work surface, roll out the dough into a 5 inch circle. Brush the edges of one half with water, place 2 Tbsp of filling in the center then bring the other side over to make a half circle. Crimp firmly with a fork to seal. Stab the top with the fork twice to allow steam to escape and place on n ungreased baking sheet. At this stage, you can cover and refrigerate the patties for up to 24 hours. Preheat the oven to 375ºF. Bake for 20 minutes, until crisp and golden. Remove to a rack to cool.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    creole chicken wings
    previous
    Creole Chicken Wings with Peach Mustard Sauce
    Country Pate
    next
    Country Pate with Pistachios (Pâté de Campagne)
    creole chicken wings
    previous
    Creole Chicken Wings with Peach Mustard Sauce
    Country Pate
    next
    Country Pate with Pistachios (Pâté de Campagne)

    Add Your Comment