Jamaican Me Crazy Beef Patties Recipes

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.

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.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in curry powder, thyme, pepper and salt; set aside. For crust, in a large bowl, whisk together flour, curry powder and salt. Cut in butter until mixture resembles coarse crumbs. Add water; stir just until moistened. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 6-in. circle. Place about 1/4 cup filling on 1 half of each circle. Fold crust over filling. Press edges with a fork to seal., Transfer to parchment-lined baking sheets; brush with beaten egg. Bake until light brown, 22-25 minutes. Remove to wire racks. Serve warm. Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until heated through, 25-30 minutes.

JAMAICAN ME CRAZY BEEF PATTIES

Steps:

• For the filling.
• In a large pan cook beef and onions till brown, add spices, breadcrumbs and water.
• Continue to cook for 3-5 minutes, the breadcrumbs will absorb the water( you may need to add more water) Adjust to your likeness.
• Let cool until dough is ready.
• For the starter-mix the yeast, flour and water (first 3 ingrediants)in a medium size bowl, cover with plastic wrap and let rest in a warm place for 1 hour.
• For the dough.
• sift the flour, tumeric and salt in a large bowl, with a pastry blender add the butter or crisco till it become like small pea size.
• now add the eggs to the starter and wisk them together.
• Add the yeast and egg mixture to the flour.
• Stir until it froms a ball and then knead for a few minutes.At this stage the dough doesnt look the nicest but it will turn out!
• Divide the dough in 20 peices.Roll into balls and place on a tray, let rest for 30 minutes ( or you can refridgerate till later use).
• Pre-heat oven to 350 degrees.
• Line a few baking trays with parchment paper.
• on a lightly floured surface roll out the balls of dough in a oval shape about 8-10 in long.
• Add filling to one half fold over and seal edges with a fork, continue until you have 8 patties on each cookie sheet.
• Bake at 350 degrees for 20-25 minutes or until edges are golden.

JAMAICAN BEEF PATTIES

Steps:

• Pastry: Sift together flour, baking powder, turmeric, curry and salt.
• Cut in shortening with pastry blender or until pastry has consistency of corn meal. (I have used food processor and "pulsed" the mixture with good results) Add egg to water and mix well.
• Add just enough of this mixture to flour mixture in order to hold dough together, mixing it in with your fingers.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Filling: Add chopped onions and peppers to ground beef and mix well with hands.
• Heat oil in large frying pan or dutch oven.
• Add meat mixture.
• Cook until lightly browned, about 10 minutes.
• Add breadcrumbs and seasonings and stir well.
• Add water.
• Cover and simmer for 30 minutes or as long as needed to evaporate the excess liquid (mixture should be just wet, not runny or not dry).
• Allow meat mixture to cool while rolling pastry.
• Divide the dough into 24 even-sized pieces.
• On a lightly floured surface, roll out each piece of dough to a thickness of 3/8 of an inch and cut into 4 inch circle.
• Keep patty dough circles moist by stacking and covering them with a damp cloth.
• After all circles are cut, take one at a time and spoon on enough filling to cover half the circle.
• Fold the other half over, and seal the edges by crimping with a fork.
• Bake the patties on ungreased baking sheets and bake at 400°F for 30-35 minutes.
• Serve hot.

JAMAICAN BEEF PATTIES

Steps:

• Make the crust: Whisk flour in a medium bowl, then whisk in turmeric, sugar and salt. Work in shortening and beef suet quickly, rubbing them into the dry ingredients with your fingers until the mixture is evenly crumbly. Gradually add 1/2 cup ice cold water while stirring with your hands to form the dough. If the dough isn't coming together, add more water by the tablespoon as necessary. Form dough into a ball, cover with cling wrap and refrigerate for at least 1 hour or up to 2 days.
• While the dough is chilling, make the filling: Heat a large frying pan over medium, then add vegetable oil. Fry scotch bonnet peppers and onion, stirring occasionally, until softened, about 5 minutes. Add beef and cook, stirring occasionally, until browned, 4 to 8 minutes. Season with allspice, black pepper, garlic powder, paprika, soy sauce and the beef stock mixture. Cook, stirring, until most of the liquid evaporates, 1 to 2 minutes. Transfer to a dish and let cool completely at room temperature or in the refrigerator. (The filling can be refrigerated in an airtight container for up to 2 days.)
• When ready to assemble patties, heat oven to 375 degrees. Remove dough from the refrigerator and roll on a lightly floured work surface with a lightly floured pin into a 12-inch square. (Turmeric will stain a porous work surface. Roll between sheets of parchment paper if needed.) Fold dough in half to form a rectangle, then fold again the other way to form a square. Roll again into a 12-inch square. Repeat this process 3 more times, letting dough rest as needed if it's too stiff to roll. Roll to 1/8-inch thickness, then use a bowl or pastry cutter to cut out 10 (6-inch) rounds, rerolling scraps as necessary.
• Divide beef mixture among rounds, spooning about 1/4 cup onto one side of each round. Fold the other side of each round over the meat until the edges meet. Using a fork, seal the edges, then prick the center of each to allow steam to escape.
• Place patties on 1 or 2 baking sheets, and bake until pastry is set and golden, 22 to 25 minutes. Serve hot, warm or at room temperature.

JAMAICAN BEEF PATTIES WITH COCO BREAD RECIPE BY TASTY

Steps:

• Make the coco bread: Sift the flour into a large bowl, then add the sugar, yeast, and salt and whisk to combine.
• In a liquid measuring cup, whisk together the coconut milk and ¼ cup coconut oil.
• Gradually pour the wet ingredients into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy ball forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth. Shape the dough into a ball, tucking the ends underneath.
• Grease a large bowl with coconut oil, then transfer the dough ball to the bowl. Cover with plastic wrap and a kitchen towel and let rise in a warm, draft-free place until at least doubled in size, 1½-2 hours.
• Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• In a small bowl, combine the remaining 2 tablespoons of coconut oil with the melted butter.
• Gently punch down the dough and knead for 10 minutes more, until smooth and elastic. Use a bench scraper or knife to divide the dough into 8 equal pieces, about 5 ounces each. Working with one portion of dough at a time, roll into a taut ball by cupping your hands over the dough and rolling against the counter, tucking the ends underneath. Repeat with the remaining dough.
• On a clean surface, use a rolling pin to roll a dough ball out to a 7-inch circle. Use a pastry brush to lightly brush the surface of the dough with the coconut oil and butter mixture, then gently fold the dough in half to make a half-circle and transfer to the prepared baking sheet. Repeat with the remaining dough. Brush the tops of the half circles with more of the butter mixture, then let rest for 15-30 minutes before baking.
• Preheat the oven to 375°F (190°C).
• Bake the coco bread for 15 minutes, until golden brown and puffed. Remove from the oven and immediately brush the tops with the remaining butter mixture. Let cool before serving.
• Make the Jamaican beef patty dough: Add the water, egg, and vinegar to a liquid measuring cup and whisk to combine.
• Add the flour, curry powder, sugar, and salt to the bowl of a food processor and pulse a few times to combine. Add the cubed butter and pulse 10-12 times, until broken down into pea-sized chunks.
• Pour the egg mixture into the flour mixture and pulse 5-7 times, until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and use your hands to bring it together, then divide into 2 portions and shape into balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes while you make the filling. (The dough can be made ahead of time and stored in the refrigerator in an airtight container for up to 1 week.)
• Make the filling: Add the scallions, onion, garlic, ginger, Scotch bonnet, thyme, paprika, garlic powder, onion powder, and allspice to the bowl of a food processor and pulse until a chunky paste forms, scraping down the sides of the bowl as needed.
• Heat vegetable oil in a large skillet over medium heat. Add the vegetable paste and cook until softened and most of the liquid has evaporated, 3-5 minutes.
• Reduce the heat to medium-low. Add the ground beef, beef stock, bread crumbs, brown sugar, salt, and Maggi sauce and cook, breaking up the beef with a wooden spoon and stirring frequently, until the mixture is thick and most of the liquid has evaporated, 15-20 minutes. Remove the pan from the heat and let the filling cool while you roll out the dough. (The filling can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 days.)
• Assemble the patties: Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper.
• Remove a portion of patty dough from the refrigerator. Use a bench scraper or a knife to divide the dough in half. Wrap one half in plastic wrap and return to the refrigerator. On a lightly floured surface, use a rolling pin to roll the remaining half of the dough out to a 8 x 16-inch rectangle, about ⅛ inch thick.
• Scoop 3 ¼-cup mounds of filling just above the horizontal midline of the dough, spacing evenly. Smooth the mounds if needed, then lightly brush the egg wash around the top half of each scoop of filling. Fold the bottom half of the dough up and over the filling, pressing around the mounds to seal and release any air (make sure none of the filling is trapped between the edges of the dough). Use a paring knife to cut between the filling mounds to separate into 3 patties, then trim the edges to about ½ inch. Transfer to a prepared baking sheet and chill in the refrigerator while you repeat with the remaining dough and filling to make 9 more patties. If desired, gather the dough scraps and repeat to make more patties.
• Remove the patties from the refrigerator. Use the tines of a fork to press down around the edges of each patty to seal completely. Brush the tops of the patties generously with egg wash.
• Bake the patties for 25-30 minutes, until golden brown around the edges and slightly crisp on the bottoms. Let cool for at least 10 minutes. Leftover patties can be cooled completely at room temperature, then stored in the refrigerator in an airtight container for up to 1 week.
• Serve the patties with the coco bread.
• Enjoy!