Saturday, January 01, 2005

Jamaican Patties

On my visits to my family in Toronto, my Aunt would always have Patties fresh from the bakery on hand. The bakery they frequented however also offered patties with a punch (probably habenero or scotch bonnet peppers). I've adapted a common recipe by using an array of spices and dried chipotle peppers. The result was a milder but still tasty filling. Also, I substituted bread crumbs with Matzoh meal. There was extra meat filling which we used the next day for a cottage pie.

1/2 tsp salt
1 tsp curry
1 tsp turmeric
1/2 tsp paprika
2 1/4 c. flour
1 c. cold shortening cut into small pieces
1 egg beaten
2 tsp. vinegar
4-6 tbsp ice water

1 lb. free range/hormone free ground beef
2 tbsp grapeseed oil
1 medium yellow onion chopped
2 shallots chopped fine
5 cloves of garlic (yes, you heard me) minced
1/2 tsp salt
2 tbsp cumin
2 tsp allspice
1 tsp cinnamon
2 tsp hot Hungarian paprika
1/2 tsp freshly ground pepper
1/4 tsp white pepper
2 large dried chipotle peppers reconsituted in 2/3 c. boiling hot water
1 1/2 c. matzoh meal
1 c. frozen peas
1 c. chopped baby carrots (not the cute little uniformly shaped ones, the REAL baby carrots)

1/2 c. milk

Make the pastry first:
Mix all the dry ingredients and pour into a food processor or large bowl. Cut in the shortening until a coarse meal forms. Combine the beaten egg with vinegar. Sprinkle evenly over the meal then combine together again. Add the ice water a tablespoon at a time until the dough holds together. Form into a ball, wrap in plastic wrap then refrigrerate until ready to use.

Make the filling:
Drain the peppers, reserving the liquid. Chop finely. Mix the broth granules into pepper water. Mix the salt and spices in a small bowl. Heat the grapeseed oil on medium heat. Saute the garlic until translucent. Add the onion and shallot and cook until translucent. Add the ground beef and saute. Add the spice mixture and peppers. Cook the meat until done. Add the matzoh meal and combine well. Pour in the reserved pepper and broth water. Simmer the meat mixture for at least 40 minutes. Add additional water if the mixture becomes too dry. Note, you don't want the filling to become soupy.
Add carrots and frozen peas and set aside.

Assembling the pies:
Rolling out the pastry. Use a large biscuit cutter for smaller pastries or a small bowl 5 inches in diameter for larger ones. Roll the dough out to 1/4 inch thickness, and cut out circles. You may want to roll out the circles lightly. On each circle place spoonfuls of the meat filling on one half. The amount will depend on how large your circles are. Brush the edges with milk, fold and crimp the dough edges with a fork. Place on a lightly greased cookie sheet. Poke with a few fork holes. Brush with milk and bake in a 350 F degree oven for 25-30 minutes. Cook before serving.


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