MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Beef Patties, Part 1
Categories: Appetizer, Beef, Caribbean, Jamaican
Yield: 8 Servings

1/2 md Yellow onion;
- roughly chopped
3 Green onions;
- roughly chopped
3 cl Garlic
2 Scotch bonnet peppers;
- stem, seeds &
- membrane removed
1 lb Lean ground beef
1 tb Fresh thyme leaves
1 tb All purpose seasoning
1 ts Granulated sugar
1 ts Salt
1/2 ts Ground allspice
1/4 ts Ground nutmeg
1 1/2 c Beef broth
1 tb Ketchup
1 ts Browning
1/3 c Plain bread crumbs
1/3 c Water
4 c All-purpose flour (500 g)
1 ts Table salt
2 tb Granulated sugar
1/2 ts Ground annatto; for color
1/4 ts Ground turmeric
1 c Unsalted butter;
- cold, grated & divided
1 c Water; ice cold
1 lg Egg yolk

Preparation time: 45 minutes
Cooking time: 50 minutes

These Jamaican beef patties have a flaky crust and are filled with
juicy, spiced ground beef filling. A homemade version of the classic
Jamaican bakery patty.

Beef Patty Filling:

Add the onion, green onion, garlic, and scotch bonnet peppers to a
mini food processor and blend into a smooth paste.

In a 2 qt pan, combine the ground beef, blended aromatics, and beef
broth. Break up and stir the beef until it is fully loose in the
liquid with no clumps, before turning on the heat. Place the saucepan
over medium-high heat, stirring occasionally, until it starts to
simmer and turn brown.

Stir in the thyme leaves, all-purpose seasoning, sugar, salt,
allspice, nutmeg, ketchup.

Reduce the heat to medium and allow it to gently simmer. Simmer for
20 minutes, stirring now and then. Add the browning and stir.

In a small bowl, stir the breadcrumbs and water into a paste. Stir the
paste into the beef. Simmer for an additional 1 to 2 minutes, until
the mixture is thick and silky.

Let the filling cool and then refrigerate before filling the patties.

Pastry Dough:

In a large bowl, whisk together the flour, salt, sugar, annatto
powder, and turmeric.

Add 1/2 cup grated butter and toss through the flour until the mixture
looks like coarse crumbs. Reserve the remaining 1/2 cup grated butter
for laminating.

In a small bowl, whisk the egg yolk into the ice cold water. Drizzle
into the flour a little at a time, stirring with a fork, until the
dough just comes together. You may not need all the liquid.

Flatten into a rough rectangle, wrap, and refrigerate 30 minutes.

On a lightly floured surface, roll the chilled dough into a rectangle
about 1/4" thick. Scatter some of the reserved grated butter over the
bottom two-thirds of the dough, leaving the top third bare. Fold the
bottom of the dough over the center, then add butter to the top
third, and fold the dough onto that. Use a rolling pin to flatten it
out. Scatter more reserved butter over the bottom two-thirds of the
dough and repeat the same fold. Continue rolling, adding butter, and
folding 1 to 2 more times, until all the reserved butter has been
used. Shape the dough into a ball or rectangle, wrap it tightly in
plastic wrap, and refrigerate for another 30 minutes before rolling
and filling the patties.

Continued in Part 2

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