Beef Patties For Sin Sul Lo Recipes

BEEF PATTIES

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, 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. 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.
• 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 evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of 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 oven for 30 minutes, or until golden brown.

JAMAICAN BEEF PATTIES

Steps:

• Gather the ingredients.
• In a large bowl, add the flour, turmeric , salt, and vegetable shortening. Rub the shortening into the flour using your fingers until there are tiny pieces of shortening completely covered with flour and it has a sandy texture.
• Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 1 or 2 tablespoons at a time until the mixture forms a smooth dough.
• Cut the dough into 2 large pieces. Wrap each and refrigerate for 30 to 40 minutes. Alternatively, before refrigerating, divide the dough into 10 to 12 individual pieces-use a food scale if you want them to be the same size.
• Gather the ingredients.
• Place the beef in a large bowl. Add the pepper and allspice. Mix together and set aside.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the onions and sauté until translucent.
• Add the chili, if using, thyme, and garlic. Continue to sauté for another minute. Season with salt to taste.
• Add the ground beef to the pan and stir to mix, breaking up any large clumps. Let cook until the meat is no longer pink.
• Add the ketchup. Adjust the seasoning, adding more salt if necessary. Pour in the water or broth, stirring to combine.
• Bring the mixture to a boil, then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
• Fold in the green onions. Remove from the heat and let cool completely.
• Position 2 racks in the upper and lower third of the oven and heat to 350 F. ​ Generously flour the work surface. Unwrap 1 of the pieces of dough and roll it out into a very large circle.
• Cut out 3 circles with a bowl or dish of approximately 5 inches in diameter. If you divided the dough into 10 to 12 small balls, roll them all out into a circle of approximately 5 inches in diameter.
• Place about 3 heaping tablespoons of the filling onto one half of each circle. Dip a finger into a bit of water and moisten the edges of the pastry.
• Fold over the other half and press to seal. With a fork, crimp the edges to close. Cut off any extra to give the patties a uniform look.
• Place the finished patties on two parchment-lined baking sheets and continue to work until you have rolled out all of the dough and used all of the beef. Place in the fridge until ready to bake.
• Just before baking, beat the egg and the remaining 1 tablespoon of water together to make an egg wash . Brush the assembled patties with egg wash.
• Bake patties until golden brown, 30 to 40 minutes, flipping baking sheets in the oven halfway through cooking. Cool on wire racks. Enjoy warm.

BEEF PATTIES FOR SIN-SUL-LO

Steps:

• Put the meat on a flat surface and press down into a circle about 5 inches in diameter.
• Sprinkle the meat with the remaining ingredients. Fold the meat over itself several times to blend. Chop the mixture with a knife for about 1 minute.
• Shape the meat into 16 to 20 equal portions. Shape the portions into small flat patties or rectangles, each of approximately the same dimensions.

JAMAICAN BEEF PATTIES

Steps:

• For the dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
• For the filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.
• Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

HOMEMADE BEEF BREAKFAST SAUSAGE PATTIES

Steps:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

BEEF PATTIES WITH BEEFY MUSHROOM GRAVY

Steps:

• Add the egg and bread crumbs to the ground beef and mix well.
• Shape into 4 to 6 patties.
• Brown both sides in ungreased skillet, over medium heat, not cooking them completely here.
• Drain off the fat.
• Spoon over the patties the undiluted Beefy-Mushroom soup.
• Cover the skillet and simmer a few minutes, spooning the gravy over the patties occasionally.
• Note: Sometimes I use only 1 lb of ground beef and make 4 patties. This is the only change I make.

CARIBBEAN BEEF PATTIES

Steps:

• Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool.
• Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out 6 x 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.

HOMEMADE ITALIAN BEEF PATTIES

Steps:

• In a bowl, combine the beef, salt and pepper; mix well. Shape into six patties. Place the flour, eggs and crumbs in three separate shallow bowls. Dredge beef patties in flour; dip into eggs, then coat with bread crumbs., In a large skillet, cook patties in oil over medium heat until meat is no longer pink. Arrange in a single layer in a greased 13-in. x 9-in. baking dish. Top each patty with mozzarella cheese, mushrooms, spaghetti sauce and Parmesan cheese. Bake, uncovered, at 400° for 25 minutes or until hot and bubbly. Serve on rolls or over spaghetti.

ITALIAN BEEF PATTIES

Steps:

• In a large bowl, combine 1/3 cup pizza sauce, egg, bread crumbs, onion, oregano, salt and pepper. Crumble beef over mixture and mix well. Shape into six patties. Place on a broiler pan coated with cooking spray. , Broil 6 in. from the heat for 5-6 minutes on each side or until juices run clear, basting frequently with remaining pizza sauce. Top with cheese. Broil 1 minute longer or until cheese is melted., Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a large resealable plastic bag; return to freezer. To use, cook frozen patties and top with cheese as directed, increasing time as necessary for a thermometer to read 160°.

KOREAN FIRE POT SIN SULLO

Steps:

• Egg Mixture: Beat together the eggs and water; mix in the ham. Heat a little of the oil in a 7 inch skillet and pour in enough of the egg mixture to thinly coat the bottom. Cook until delicately browned on both sides, then turn out, roll up, and cut into thin strips. Set them aside. Continue make the remaining egg mixture.
• Meat Balls: Mix together the meat, soy sauce, garlic, green onions, sesame seeds, pepper, and 2 tablespoons of the oil. Shape into 1/2 inch balls; roll in the cornstarch, then dip in the eggs. Heat the remaining oil in a skillet and fry the meat balls until brown, shaking the pan frequently. Drain and reserve.
• Pork Strips:Have the pork cut very thin, and pound it even thinner. Cut the pork into matchlike strips. Mix together the cornstarch, salt, and pepper; toss the meat in the mixture, then dip in the egg. Heat the oil in a skillet, and cook the pork in it until browned and cooked through, about 5 minutes. Drain and reserve.
• Beef: Have the meat cut into paper thin slices, then into matchlike strips. Mix the remaining ingredients together, and marinate the meat in the mixture for 30 minutes.
• Vegetables:Wash the mushrooms, cover with water, and let soak 10 minutes. Drain and cut into slivers. Peel and thinly slice the onions. Cut the bamboo shoots into strips. Wash and remove the stems of the watercress. Cut the carrots into strips. Blanch the walnuts. Bring the broth to a boil.
• TO ASSEMBLE: Heat the selected utensil. Spread the marinated beef on the bottom of the dish, greasing it lightly. Make layers of the various ingredients (except the beef broth). When the ingredients begin to sizzle, quickly add the beef broth, and cook for 10 minutes from the time the broth is added. Supply each person with chopsticks or a long fork. Each person helps himself. Serves 6-8.
• The Classic Cuisines.

SIN-SUL-LO

Steps:

• Put the mushrooms in a mixing bowl, and add warm water to cover. Let stand at least 30 minutes or until softened.
• Cut the fish fillets on the diagonal into 16 to 20 small rectangles or squares measuring about 1 1/2 inches to a side. Sprinkle pieces with salt.
• Dip pieces in flour; shake off excess. Drop pieces into the beaten egg.
• Brush a Teflon skillet with a little oil, and add the fish pieces in one layer, cooking until the bottom of the egg-coated fish is set. Cook the pieces, turning occasionally, for about 2 minutes without browning. Transfer the pieces to a platter. Cut each piece in half.
• Dip the beef patties into flour and then into the beaten egg.
• Brush the Teflon skillet with a little more oil and, as the egg-coated beef patties are made, add them to the hot skillet. Cook about 1 minute and turn; cook about 1 minute on the second side.Transfer to a plate. Continue until all patties are cooked.
• Line up the scallions into a neat, uniform bundle. Using a sharp knife, cut off the white ends, setting these aside for another use. Cut off the tips of the green parts to make center sections 6 to 7 inches long.
• Coat the scallion sections liberally with flour. Dredge them in the remaining egg. Gather them 4 at a time into neat compact bundles. Heat a little oil in the Teflon skillet, and add as many bundles as the skillet will hold without letting the bundles touch.Cook about 30 seconds on one side until the egg on the bottom sets. Turn and continue cooking, turning once or twice, for a total of 2 minutes. Transfer the bundles to a flat surface, and cut each bundle crosswise into 1 1/2-inch lengths.
• Squeeze the mushrooms to extract excess liquid. Cut the mushrooms into thin slices, and cut the slices into very thin strips. There should be about 1/2 cup. Set aside.
• Drop the carrot into boiling water, and cook until tender. When cool enough to handle, cut lengthwise into thin slices. Cut each slice into neat rectangles measuring about 1 1/2 inches long. Set aside.
• If the ginkgo nuts are used, cook them in a skillet in a little hot oil about 3 minutes. Let cool, and remove the shells. Set nutmeats aside.
• If the walnut halves are used, drop them into boiling water and remove from the heat. Using a toothpick and the fingers, loosen the skin of each walnut half and remove it. (This is a tedious task.) Set them aside after removing the skin.
• Before serving, bring the beef broth to a boil and add the solids -fish, shrimp, dumplings, beef patties and so on. This might be done in a Mongolian fire pot, the round, cylindrical utensil with a chimney, widely available where Oriental cooking utensils are sold. Heat throughly and serve.