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Jamaican Meat Patties

Courses: Main Course

Recipe Ingredients

  For The Pastry
4 cups 250g / 8.8ozAll-purpose flour
2 teaspoons 10mlDried turmeric or annatto
2 teaspoons 10mlSalt
8 tablespoons 120mlVegetable shortening
4 oz 113gUnsalted butter - (1 stick) - cold
1/2 cup 118mlCold water - plus
2 tablespoons 30mlCold water
  For The Filling
2 tablespoons 30mlVegetable oil or butter
1 tablespoon 15mlOnion - finely chopped (large)
  = (1 1/2 cups chopped)
6   Garlic cloves - minced
1 tablespoon 15mlFinely-chopped fresh ginger
1 lb 454g / 16ozGround beef
1/4 teaspoon 1.3mlGround turmeric or annatto
3/4 teaspoon 3.8mlGround cumin
3/4 teaspoon 3.8mlGround allspice
1/2 teaspoon 2.5mlGround cardamom
1   Scotch bonnet pepper - seeded, and
  Finely chopped, (optional)
2 sections  Fresh thyme - finely chopped
3   Scallions - finely chopped
1 tablespoon 15mlFinely-chopped parsley
1 lb 454g / 16ozRipe tomatoes - peeled, and
  Finely chopped
1 1/2 teaspoons 7.5mlSalt
  Freshly-ground black pepper - to taste
3/4 cup 177mlWater or beef stock
3 tablespoons 45mlJamaican rum
  To Assemble The Patties
  Flour - for rolling out
2   Egg yolks - beaten with
1 teaspoon 5mlRum

Recipe Instructions

For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.

In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes.

Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.

Preheat the oven to 400 degrees.

On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.

This recipe yields 8 to 10 patties.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1E61) - from the TV FOOD NETWORK


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