Baltic Maid

Jamaican Beef Patties

Posted on | October 29, 2012 | 14 Comments

Beef Patties are very popular in Jamaica and other Caribbean islands. They are sold on almost every street corner everywhere in Jamaica, or so I heard. The crispy pastry shell is yellow due to curry which adds quite a bit of flavour to the entire pastry. The beef filling contains curry as well and is very nicely seasoned and a bit spicy. These patties are either eaten as snacks or as a main dish.

Jamaican Beef Patties

Ingredients

Pastry Dough

  • 2 1/2 cups all-purpose flour (I used 1 1/4 cups whole spelt flour & 1 1/4 cup all-purpose flour)
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 tbsp curry powder
  • 1/2 cup / 1 stick / 113 g unsalted butter, softened but not melted
  • 3/4 cup ice-cold water

Meat Filling

  • olive oil
  • 1 lb ground beef
  • 1 onion, finely chopped
  • 3 spring onions, chopped
  • 1 clove garlic, grated
  • 2 Scotch bonnet chili peppers (any colour), seeded and minced
  • 1-2 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp pepper, or  to taste
  • 1 1/2 to 2 1/2 cups water
  • 2 slices whole grain bread, processed into crumbs in a food processor

Egg Wash

  • 1 egg, beaten with 1 tsp water

Directions

In a bowl, combine the flour with the salt, baking powder and the curry. Add the butter and mix it in with your hands until it resembles a very coarse meal. At this point add the water. Squeeze the mixture until it just forms a ball. Knead once or twice to combine fully (the less kneading, the better).

Divide the dough into two pieces, shaping each into a thick pancake. Wrap the pieces in plastic wrap and place them in the refrigerator for at least 30 minutes. The dough will keep in the refrigerator for several days.  Take it out 30 minutes before using it.

For the filling, heat a little olive oil in a large frying pan and add the beef, onion, spring onions, garlic, peppers, and thyme. Fry the meat until it turns brown and the moisture has evaporated. Add the curry, salt, and pepper, and constantly stir. A crust will form on the bottom of the pan.

Add 1 1/2 cups of water. Stir and scrap the bottom of the pan to incorporate the brown goodness on the bottom of the pan. Add the breadcrumbs and more water if necessary. Cover and let everything simmer for about 15 minutes. Stir the mix occasionally.

Preheat the oven to 400°F / 200°C. Divide each dough pieces into 8 pieces. Divide the meat in the pan into 16 portions. On a lightly floured surface, roll one of the dough pieces into a rectangular shape with rounded edges. Place one of the meat portions on one side of the rolled-out dough leaving a free border of about 1 cm. With your finger, apply a little water around the edge. Fold the one side over the dough over the meat and seal the edge. Lightly press a fork around the edge to make a pattern. Repeat with the remaining dough.

Place the pastries on a baking sheet lined with parchment paper. Brush them with the egg wash and bake them for about 20 minutes or until the pastries turn golden.

Guten Appetit!

Source:  Lucinda’s Authentic Jamaican Kitchen by Lucinda Scala Quinn   

Jamaikanische mit Rindfleisch gefüllte Teigtaschen

Zutaten

Teig

  • 300 g Mehl (Ich habe 150 g Vollkorndinkelmehl und 150 g normales Mehl verwendet)
  • 1/2 TL Salz
  • 1/4 TL Backpulver
  • 2 EL Currypulver
  • 113 g ungesalzene Butter, weich, aber nicht geschmolzen
  • 3/4 cup eiskaltes Wasser

Fleischfüllung

  • Olivenöl
  • 1 lb Gehacktes vom Rind
  • 1 Zwiebel, klein geschnitten
  • 3 Frühlingszwiebeln, klein geschnitten
  • 1 Knoblauchzehe, zerrieben
  • 2 Scotch Bonnet Chili / Schottenmütze (Farbe nach eigener Wahl), entkernt und klein gehackt
  • 1-2 TL getrockneter Thymian
  • 3/4 TL Salz
  • 1/2 TL Pfeffer, oder nach Geschmack
  • 360 ml bis 600 ml Wasser
  • 2 Scheiben Vollkornbrot, in einer Küchenmaschine zu Brotkrümeln verarnbeitet

Zum Bestreichen

  • 1 Ei mit 1 TL Wasser verschlagen

Zubereitung

Das Mehl mit dem Salz, Backpulver un dem Curry in einer Schüssel vermengen. Die Butter hinzufügen und mit den Händen vermischen bis es grobem Mehl gleicht. Dann das eiskalte Wasser hinzufügen.Die Masse zu einem Ball formen und lediglich ein bis zweimal knteten um alles zu vermengen. Je weniger der Teig verarbeitet wird, umso besser.

Den Teig in 2 Stücke aufteilen und jeweils zu einem dicken Eierkuchen formen. In Plastikfolie einwickeln und für mindestens 30 Minuten in den Kühlschrank legen. Der Teig halt sich für mehrere Tage im Kühlschrank. 30 Minuten vor der weiteren Verarbeitung aus dem Kühlschrank nehmen.

Für die Fleischfüllung, ein wenig Olivenöl in einer groβen Pfanne erhitzen und das Fleisch sowie die Zwiebel, Frühlingszwiebeln, Knoblauch, peppers und den Thymian hinzufügen. Alles braten bis das Fleisch braun gewriden ist und die Flüssigkeit verdampft ist. Dann das Currypulver, Salz und Pfeffer hinzufügen und unter ständigem Rühren untermischen. Es sollte sich nun am Boden der Pfanne eine Kruste bilden.

Zunächst 360 ml Wasser hinzufügen. Alles umrühren und die am Boden der Pfanne gebildete Kruste in das Wasser einrühren. Die Brotkrümel hinzufügen und auch mehr Wasser falls nötig. Die Pfanne mit einem Deckel zudecken und für ungefähr 15 Minuten bei geringer Hitze köcheln lassen. Gelegentlich umrühren.

Den Ofen auf 400°F / 200°C vorheizen. Jedes Teigstück in 8 Stücke  aufteilen. Das Fleisch in der Pfanne in 16 gleich groβe Portionen aufteilen. Auf einer leicht bemehlten Arbeitsfläche, eines der Teigstücke zu einem Rechteck mit runden Enden ausrollen. Eine der Fleischportionen auf einer Seite des Teiges verteilen, wobei ein circa 1 cm breiter Rand freigelassen werden sollte. Den Rand mit dem Finger mit Wasser bestreichen und die andere Teighälfte über das Fleisch legen und die Ränder versiegeln. Mit einer Gabel den Rand leicht eindrücken bis ein Muster entsteht.

Die Gebäckstücke auf ein mit Backpapier belegtes Backblech legen. Mit dem verquirltem Ei bestreichen und für ungefähr 20 Minuten backen oder bis das Gebäck goldbraun geworden ist.         

Guten Appetit!

Quelle:  Lucinda’s Authentic Jamaican Kitchen von Lucinda Scala Quinn   

Comments

14 Responses to “Jamaican Beef Patties”

  1. Grace Hood
    October 29th, 2012 @ 18:49

    Ooh, these look yummy. Adding curry powder to the pastry is a cool idea.

  2. Emma
    October 31st, 2012 @ 16:31

    Yummy! Kenne eine ähnliche Variante aus England “cornish pasties”. Die jamaikanische Variante muss ich auch mal ausprobieren. Da freuen sich bestimmt meine Hackfleischliebenden-Freunde ;)
    LG Emma

  3. BalticMaid
    November 4th, 2012 @ 16:12

    @ Grace Hood: Thanks! I thought it was pretty neat as well to add the curry.

    @ Emma: Cornish pasties? I have never had them. Well, I liked these Jamaican ones so I will have to try the English version as well. Thanks for the inspiration!

  4. maryanne
    November 12th, 2012 @ 04:49

    these look just like the pasties I enjoyed in Jamaica. I remember making them years ago and will do so again. Thanks for sharing your fabulous recipes with us(and putting it in English :) !

  5. BalticMaid
    November 16th, 2012 @ 12:15

    @ maryanne: Thank you so much for your kind words!!! You made my day! <3

  6. Stephanie Hannahs
    March 20th, 2013 @ 12:45

    Baltic Maid,
    I grew up in NY and remember eating Jamaican Patties fairly often and loving them. But we moved to the mid-west I had not eaten anything like it nor heard anyone speak of them so sadly I nearly forgot they existed. But a few weeks ago I was trying to describe them to my husband, Bill, and all I could say was “meat pies” kind of like Pasties only not…. then while on Pinterest a couple of days ago I spotted this recipe! Wow! A BIG THANKS to the Universe and to you for having this recipe available! I’m standing in my kitchen right now with the dough chilling in the fridge, sauteing the beef and beaming with joy that I can have a precious piece of my childhood returned to me through this dish! And I’m very excited that I will be able to share it with Bill. You can be sure I will be posting about this in the next week or so on my blog. http:// iloveblueberryblonde.blogspot.com

    With much gratitude,
    Stephie

  7. BalticMaid
    March 21st, 2013 @ 12:21

    @ Stephanie: Thank you so much!!! You really made my day with your comment!!! :-)
    I love your excitement about this recipe. And I really hope these Jamaican Patties taste like the ones you remember from NY and that your husband enjoyed them, too.

  8. Martha Lynch
    March 31st, 2013 @ 01:23

    I also have fond memories of eating Jamaican Beef Patties as a little child living in NY. I can’t wait to try out this recipe! I have a question though- what are Scotch bonnet peppers and where can I find them? I’ve never heard of them and I doubt I’ll be able to find them in my small town. Any suggestions on other peppers I may be able to substitute?

  9. Stephanie Hannahs
    March 31st, 2013 @ 12:19

    hello again, just in to say my blog post about the Jamacian Patties (and also my food allergies) is now up! http://iloveblueberryblonde.blogspot.com/2013/03/i-am-allergic-girl.html

    Hi Martha, I had the same question and ended up googling for substitutions for different ingredients I didn’t have and found a resource that suggested using double the amount of Jalapeno peppers – so that’s what I did. Hope that helps!

  10. BalticMaid
    April 11th, 2013 @ 14:03

    @ Martha: Sorry, for the late reply. Scotch bonnet peppers are chili peppers. They’re often used in the Caribbean cuisine as well as other regions around the world. You might get lucky and find them in a place that sells Caribbean food. Otherwise Stephanie used double the amount of Jalapeno peppers. That’s an option if you cannot find Scotch bonnet peppers.

  11. BalticMaid
    April 11th, 2013 @ 14:11

    @ Stephanie: Thanks for the suggestion with the Jalapeno peppers. I looked at your post and I am so glad you loved them. That makes me very happy. I know how it is when you crave certain foods from your childhood but where you live you cannot get anything even close to it. So it makes me even happier to know that this recipe allowed you to travel back to your childhood :-)

  12. jamaicanfoodjunkie
    September 9th, 2013 @ 11:29

    how many does the recipe serve?

  13. BalticMaid
    September 10th, 2013 @ 06:27

    @ jamaicanfoodjunkie: The recipe makes 16 beef patties. I think two patties per person should be a good serving size. So about 8 servings.

  14. RonHos
    March 30th, 2014 @ 01:26

    The recipe calls for curry to be added to the meat filling but there isn’t an amount in the ingredient list. How much curry do you add to the meat filling? Thanks!

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