Re: [CH] Recipe Request
bill jernigan (bill.jernigan@Juno.com)
Sat, 30 Jan 1999 07:33:01 -0500
On Fri, 29 Jan 1999 12:37:11 -0500 davesas@tiac.net (Dave Sacerdote)
writes:
>Anyone got a good recipe or two for Jamaican Meat Patties?
here's two...you will want to increase the heat...
MMMMM----- Meal-Master Recipe via Home Cookin 3.3
Title: Jamaican Beef Patties
Categories: Home Cookin,
Yield: 4
PASTRY: 4 Cup all-purpose
flour
1/2 ts baking powder
1 ts ground turmeric [this
will make the pastry yellow
in color like the ones
you mentioned
in your request]
1 ts salt
1 c solid vegetable
shortening, at
room temperature
x 1 Cup very cold water
FILLING:2 medium-size
onions
3 scallions, including tops
2 hot peppers, preferably
Scotch
bonnets
1-1/2 lb ground beef or chuck
2 ts oil
5 c fresh bread crumbs (3/4 lb)
3/4 ts ground turmeric
Salt and pepper to taste
3/4 to 1 Cup water
To make the pastry, sift together the flour, baking powder,
turmeric, and salt. Cut in the shortening with a pastry blender
or 2 knives until the dough has the consistency of cornmeal.
Gradually add just enough cold water to hold the dough together,
mixing it in with your fingers or a dough hook. The key,
however, is never overwork your dough!
Wrap the dough in foil or plastic wrap and refrigerate while you
prepare the filling. You may also refrigerate the dough as long
as overnight, but then you will need to give it 15 minutes to
warm up before using.
To prepare the filling, mince the onions, scallions, and peppers
in a food processor, or chop very finely by hand. Add to the
beef and mix well. Heat the oil in a Dutch oven or large
skillet, then cook the meat mixture in it until just lightly
browned, about 10 minutes. Add the bread crumbs and seasonings
and stir well. Add the water.cover and simmer for 20 to 30
minutes, as needed to evaporate excess liquid. The mixture should
be just wet, not runny or dry. Allow to cool while you roll out
the pastry.
Preheat the oven to 400 deg F. Divide the dough into 24
even-sized pieces. On a lightly floured surface, roll out each
piece of dough to a thickness of about 3/8 inch -- a little
thicker than pie dough -- and cut into a circle using a small
saucer (approximately 4 inches across). Keep the patty dough
circles moist by stacking and covering with a damp cloth. After
all the circles are cut, take one at a time, and spoon on enough
filling to cover half of the circle. Fold the other half over,
and seal the edges by crimping with a fork.
Bake the patties on ungreased baking sheets for 30 to 35 minutes.
Serve hot when possible; however, Jamaicans will eat them any
way they can!
Yield: 24 patties
From Jerk: Barbecue from Jamaica by Helen Wilensky, Crossing
Press, ISBN 0-89594-439-1
MMMMM
MMMMM----- Meal-Master Recipe via Home Cookin 3.3
Title: Meat Patties (Jamaica)
Categories: Home Cookin,
Yield: 4
Keywords: Ground Beef
From Sugar Reef Caribbean
Cooking by
Devra Dedeaux, Roundtable
Press,
ISBN 0-07-062457-7
PASTRY: 2 Cup flour
1/4 ts salt
1/4 c solid shortening
1/4 c (1/2 stick) margarine
1/3 c cold water
MEAT FILLING:
2 ts margarine
1 sm white onion, finely chopped
1/4 ts chopped Scotch Bonnet
pepper (very fruity and
spicy local hot pepper;
substitute
accordingly)
1/2 lb lean ground beef
1/2 ts salt
1/2 ts freshly ground black
pepper
1/2 ts curry powder
1/2 ts dried thyme
1/4 c bread crumbs
1/4 c beef or chicken stock
1 egg, beaten
1/4 c water
Note: The Spanish call their delectable meat pies pasteles. In
the islands the patties were transformed to utilize native
ingredients, such a potatoes, plaintains, and bananas. The
frugal Indian and African population saved scraps of meat left
over from meals, ground them up with seasonings, and enclosed
them in pastry.
1. Sift the flour and salt into a large bowl. Cut in the
shortening and margarine until crumbly. Add the cold water to
make a stiff dough. Lightly flour a wooden cutting board and roll
out the dough until about 1/8 inch thick. Cut out 8-inch
circles. Cover with wax paper or a damp cloth towel until ready
to use.
2. In a heavy skillet, melt the margarine and saute the onion
and Scotch Bonnet pepper until they become limp. Add the ground
beef, salt, pepper, curry powder, and thyme and mix well. Brown
the meat for about 10 minutes, stirring occasionally.
3. Add the bread crumbs and the stock, and combine all the
ingredients well. Cover the skillet and simmer for about 10 to
15 minutes, stirring occasionally. When all the liquids have
been absorbed, the filling is ready. It should be moist but not
watery. Remove the skillet from the stove and preheat the oven
to 400 deg F.
4. Uncover the dough circles and place 2 to 3 T of filling on
each half. Moisten the edges of the dough with water and fold
the remaining half over the meat filling. Pinch the edges closed
with a fork. Lghtly brush the postry with a mixture of the egg
and water.
Bake on a lightly greased baking sheet for 30 to 40 minutes or
until pastry is golden brown.
MMMMM
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