Photoalbum - Ethan's Trip to Jamaica in 2009 + Jamaican Beef patty Recipe

It has been a wonderfully relaxing day. I slept in late, did a bit of digital scrapbooking, reading, playing with the kitties and having a low key day. It feels great to finally finish this project. I hope you like it.

Click here to view this photo book larger

This put me in the mood to make a nice Jamaican style dinner.

Jamaican Beef Patties
adapted from a base recipe found on Eatjamaican.com

PASTRY

2 cups Flour
1/4 teaspoon Salt (leave out if using salted butter)
1/2 tablespoon curry powder (I will double this next time)
1/4 cup Solid shortening
1/4 cup Butter
1/3 cup Cold water


Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and butter until crumbly. (I do this quickly by placing this all in my food processor and pulsing it until it looks like sand.Then I add in the ice water and quickly incorporate it.) Add the cold water to make a stiff dough. Divide the dough into 5 equal parts. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick and roughly circle shaped. Place in the refrigerator for at least 15 minutes to chill. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight.

MEAT FILLING

2 tablespoon oil
1 Small white onion, finely chopped
(1/4 teaspoon Chopped Scotch Bonnet pepper - I did not have this)
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder (I used Madras Curry)
1/2 teaspoon Dried thyme
(2 cups Frozen Peas)*
(1 - 1 1/2 cup Rice, cooked)*
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
(1 Egg, beaten - I did not use this)
1/2 cup Cheddar Cheese, shredded

In a heavy skillet, sauté the onion and Scotch Bonnet Pepper in olive oil until they become limp. Add the ground beef and cook until the beef is done. Drain if needed. Next, salt, pepper, curry powder, peas, rice and thyme and mix well.

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 and preheat oven to 400 degrees F.

Uncover the dough circles and place 4-5 tablespoons of filling on half of each. Top with the shredded cheese, if desired. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet (or a cookie pan with a silpat liner) for 30 to 40 minutes or until the pastry are golden brown.

Serves: 5 Patties