Jamacian Patties Beef Jamaican Patties Beef

Diet Facts (per serving)
597	Calories
38g	Fatty
37g	Carbs
26g	Protein

Bear witness Full Nutrition Label Hide Total Nutrition Characterization

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Nutrition Facts
Servings: ten to 12
Corporeality per serving
Calories	597
% Daily Value*
Total Fat 38g	48%
Saturated Fat 14g	lxx%
Cholesterol 95mg	32%
Sodium 288mg	thirteen%
Total Saccharide 37g	13%
Dietary Cobweb 2g	6%
Total Sugars 2g
Poly peptide 26g
Vitamin C 8mg	39%
Calcium 44mg	iii%
Iron 5mg	25%
Potassium 415mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a nutrient serving contributes to a daily diet. 2,000 calories a twenty-four hours is used for general diet communication.

(Nutrition data is calculated using an ingredient database and should exist considered an estimate.)

Jamaican beefiness patties ​are a archetype condolement food found in many varieties—everywhere on the island in nutrient shacks, snackettes, and canteens—very similar in shape and color but with different fillings. Our recipe for these flavorful bites, comparable to an empanada, is the classic formula of a flaky pastry filled with fragrant seasoned beefiness.

These pastries arrived in the U.K and in the U.S with Jamaican immigrants and were quickly adapted to the ingredients at hand to the delight of locals. The traditional preparation survives, having been passed on from 1 generation to the next. While beef is the utmost classic, at that place are patties stuffed with chicken, cheese, pork, lamb, seafood, or ackee.

Make this delicious Jamaican care for and serve information technology equally a snack or light dinner. Although a trivial spicy, you can conform the flavors to suit your palate, adding more than or less spice depending on your preference. To serve, try the Jamaican way, carb-loading your meal by sandwiching a patty in coco bread—a yeasted bun that contains no cocoa or kokosnoot despite its name. Serve with hot sauce on the side and wash it down with an water ice-cold beer or a cold fruit drink.

Click Play to Meet This Jamaican Beefiness Patties (in Flaky Pastry) Recipe Come Together

"As a child I used to beloved having a beef patty every bit a snack, and so this recipe brings dorsum a lot of memories! I love how flaky the chaff is in this recipe, and isn't that is the best office of any patty? Definitely worth the fourth dimension to make this beautiful savory snack! " —Kiana Rollins

For the Pastry Dough:

• four cups all-purpose flour

• 1 teaspoon ground turmeric, or curry powder

• 1 1/ii teaspoons kosher salt

• one 1/four cups cold vegetable shortening

• one cup ice water, more if needed

For the Filling:

• 2 pounds ground beef

• 1/2 teaspoon freshly footing black pepper

• i teaspoon footing allspice

• 2 tablespoons vegetable oil

• 1 cup diced onions

• Minced chili pepper, to gustatory modality, optional

• 1 tablespoon minced fresh thyme

• 2 teaspoons minced garlic

• Kosher common salt, to taste

• ii tablespoons ketchup

• 2 cups water, or broth

• 1/2 cup thinly sliced light-green onions, white and greenish parts

For the Assembly:

• All-purpose flour, for the work surface

• one tablespoon water, more every bit needed

• 1 large egg

Make the Pastry Dough

1. Get together the ingredients.

   The Spruce / Diana Chistruga

2. In a large bowl, add the flour, turmeric, common salt, and vegetable shortening. Rub the shortening into the flour using your fingers until at that place are tiny pieces of shortening completely covered with flour and it has a sandy texture.

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3. Pour in 1/2 cup of the ice water and mix with your easily to bring the dough together. Continue adding ice water ane or 2 tablespoons at a time until the mixture forms a smooth dough.

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4. Cut the dough into two large pieces. Wrap each and refrigerate for xxx to 40 minutes. Alternatively, before refrigerating, divide the dough into x to 12 individual pieces—utilise a food scale if you want them to be the same size.

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Brand the Filling

1. Get together the ingredients.

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2. Identify the beef in a large bowl. Add together the pepper and allspice. Mix together and set aside.

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3. Estrus the vegetable oil in a large skillet over medium heat until it shimmers. Add together the onions and sauté until translucent.

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4. Add together the chili, if using, thyme, and garlic. Go on to sauté for another infinitesimal. Season with salt to taste.

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5. Add the ground beef to the pan and stir to mix, breaking upward any big clumps. Let cook until the meat is no longer pink.

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6. Add the ketchup. Adjust the seasoning, adding more than salt if necessary. Pour in the water or broth, stirring to combine.

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7. Bring the mixture to a boil, then reduce heat and let simmer until most of the liquid has evaporated and whatsoever is remaining has reduced to a thick sauce.

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8. Fold in the dark-green onions. Remove from the estrus and let cool completely.

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Assemble the Patties

1. Position 2 racks in the upper and lower third of the oven and estrus to 350 F. ​Generously flour the work surface. Unwrap 1 of the pieces of dough and roll it out into a very large circle.

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2. Cutting out 3 circles with a basin or dish of approximately 5 inches in diameter. If you divided the dough into 10 to 12 small assurance, roll them all out into a circle of approximately 5 inches in diameter.

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3. Place about 3 heaping tablespoons of the filling onto ane one-half of each circumvolve. Dip a finger into a bit of water and moisten the edges of the pastry.

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4. Fold over the other half and printing to seal. With a fork, crimp the edges to close. Cut off whatsoever actress to give the patties a compatible look.

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5. Place the finished patties on ii parchment-lined blistering 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 prepare to bake.

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6. Merely before baking, beat the egg and the remaining 1 tablespoon of water together to brand an egg launder. Brush the assembled patties with egg launder.

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7. Bake patties until gilded brown, 30 to twoscore minutes, flipping baking sheets in the oven halfway through cooking. Cool on wire racks. Relish warm.

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How to Seal Pastry

Here are two ways of sealing the patties to brand them look beautiful:

• To create an border using a fork, simply press down on the edge, using the tines of a fork. This seals the dough together and adds a homey decorative pattern effectually the edges. This is a great method if you are looking to go kids involved.
• To create a ropelike crimp when endmost up the patties, pinch the pie crust gently betwixt your thumb and index finger, doing so at an angle and gently pulling upward the outer edge of the dough with each pinch. The event should look similar the edges of a rope running all the way around the chaff.

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Source: https://www.thespruceeats.com/jamaican-beef-patties-recipe-2137762