ChatterBank1 min ago
jamaican pattie
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Has anybody got a good recipe?
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hi sorry about the late posting but try these
PASTRY:
2 cup flour
1/4 tsp salt
1/4 cup lard
1/4 cup of margarine
1/3 cup cold water
MEAT FILLING:
2 tbsp margarine
1 small white onion, finely chopped
1/4 tsp chopped scotch bonnet pepper
1/2 lb lean ground beef
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp curry powder
1/2 tsp dried thyme
1/4 cup breadcrumbs
1/4 cup beef or chicken stock
1 egg, beaten
1/4 cup water
Sift the flour and salt into a large bowl. Cut in the lard 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 damp cloth until ready to use.
In a heavy skillet, melt the margarine and saut� 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.
Add the breadcrumbs and 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.
Preheat oven to 400 degrees F. or 200c or gas number 6
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water.
Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown makes 10 patties.so much better than the shop bought crap.
PASTRY:
2 cup flour
1/4 tsp salt
1/4 cup lard
1/4 cup of margarine
1/3 cup cold water
MEAT FILLING:
2 tbsp margarine
1 small white onion, finely chopped
1/4 tsp chopped scotch bonnet pepper
1/2 lb lean ground beef
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp curry powder
1/2 tsp dried thyme
1/4 cup breadcrumbs
1/4 cup beef or chicken stock
1 egg, beaten
1/4 cup water
Sift the flour and salt into a large bowl. Cut in the lard 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 damp cloth until ready to use.
In a heavy skillet, melt the margarine and saut� 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.
Add the breadcrumbs and 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.
Preheat oven to 400 degrees F. or 200c or gas number 6
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water.
Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown makes 10 patties.so much better than the shop bought crap.
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