How To Make Jamaican Beef Patties
Chef Andre Fowles shows us how to make a classic Jamaican dish: the beef patty, with a perfectly flaky, turmeric-loaded dough and a spicy, silky smooth beef and Scotch bonnet pepper filling.
Chef Fowles — Chef / Owner of Everything Food by Andre Fowles and Chef Consultant of Jamaican Icon Miss Lily’s in New York and Negril, Jamaica — shares with us his secrets for the perfect patty.
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Bake 250 Flaky TunaPie With Me// @ Imelda's kitchen
Ingredients
10 Self-raising flour
2 Plain flour
2 tbsp salt
4 tbsp nutmeg
8 Lard or any butter
9 kg butter or Margarine
Tune
Onion
Garlic
eggs
milk
Nigerian Meat Pie Recipe | How to Make Nigerian Meat Pie
The Nigerian meat pies are delicious pastries filled with minced meat, potato and carrots. The pastry is slightly flaky and very rich in flavor, the filling is moist and very flavorful. These meat pies are popular in west Africa and Nigeria. If you haven’t tasted the Nigerian meat pie you must try this recipe ASAP, they are the ultimate comfort food
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Makes about 12-14 pies
Ingredients:
For the pastry:
4 cups (500g) all-purpose flour
200g cold Butter, cubed
2 Eggs
1 teaspoon Salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup (60ml) cold water
For the filling:
3/4 pound (350g) Ground beef
1 Potato, peeled and diced into small cubes
1 Large Onion, chopped
1 Large Carrot, peeled and diced
1 cup (240ml) Water/beef broth
Salt to taste
Pepper to taste
1 teaspoon Thyme
2 tablespoons flour
2 tablespoons Oil
1 egg for brushing
Directions:
1. Make the pastry: in a large bowl mix together flour, sugar, salt and baking powder. Add cubed butter and rub it with the flour until you get a crumbly texture.
2. Beat 2 eggs with cold water and add it to the flour mixture, mix until dough is formed. Do not over mix! Wrap the dough with cling film and refrigerate for 30 minutes.
3. Make the filling: in a large pan heat oil. Add onion and sauté for 5-6 minutes, until translucent. Add diced carrots and cook for 3-4 minutes. Add the meat and cook, breaking it apart, for 4-5 minutes, until no longer pink. Season with salt, pepper, thyme and flour. stir and cook for 2 minutes more.
4. Add in cubed potatoes stir well. Pour in the water/broth. Stir.
5. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes, until thickens. Set aside to cool.
6. Preheat oven to 350F (175C).
7. Divide the dough into 2-4 pieces (you also can roll the whole dough, dividing it just making it easier to work). Roll out the dough into 1/8-inch (1/4 cm) thickness. Cut out a round shape with your desired sized. Combine all the leftover dough and roll it again to make more circles.
8. Place about 1-2 tablespoons of the meat mixture in the center, brush the edges with water and fold over the dough. Seal it with your fingers or with a fork. Poke the pies with a fork to create a steam outlet while baking brush the pies with beaten egg.
9. Bake for 25-30 minutes, until golden. Cool slightly before serving.
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How to Make Empanadas | So Delicious and Easy!
You won’t be able to have just one of these delightful Empanadas. Perfectly spiced beef and vegetables wrapped up in a flakey, golden crust, these beef empanadas come together easily in the oven. Bursting with flavor, these baked empanadas are perfect as an appetizer, dinner, or a mid-day snack!
RECIPE:
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Easy way to make the tastiest and flakiest Ghanaian Meat Pie for your family at home
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INGREDIENTS FOR PIE CRUST:
* 10 cups = 1550g of self rising flour (substitute: all purpose or soft Ghana flour and add 3 tablespoons of baking powder)
* 4 cups = 460 g = 8 sticks of butter or margarine
*
* Pinch of salt if using salted butter, 1 table salt if using unsalted butter.
* 2 cups = 480 ml of cold water
* Pinch of crush med black pepper
INGREDIENTS FOR PIE FILLING:
* 4 pounds lean ground beef
* 1 large onion minced
* 4 cloves garlic (add pinch of salt to crush into paste)
* 1 tbsp dry chili flakes
* 2 tbsp oil
* 1 tbsp all purpose seasoning or 1 tablet or cube of bouillon
* Pinch of black pepper crushed
* Salt to taste
* Tbsp cornstarch and half cup = 120ml water for slurry
* 5 scallions chopped
STEPS / RECIPE:
Crust: incorporate butter into flour with a food processor, pastry blender, or grater. Ensure even distribution of butter or margarine by taking a fist full of mixture, and squeeze to form a ball, which must lightly crumble to indicate a perfect texture.
Add salt and crushed black pepper and combine evenly, using a pastry blender or fingertips. Sprinkle cold water onto mixture a little at a time and use a spatula or fingertips to bring dough together and wrap in a cling film, and please in the refrigerator while preparing the pie filling.
Filling: add oil to skillet on medium heat. Add chili flakes and garlic paste, stare and cook for 30 seconds. Add onions, stir and cook for 2 minutes or till onions are translucent. Add salt, seasoning, crushed black pepper, and ground beef. Stir to combine. Ensure beef is broken up into small pieces. Cover and cook for 8 mins or until beef is cooked through. Add slurry, stair and cook a further minute and let mixture cool completely.
Glaze / egg wash: beat 1 egg and 2 tbsp of whole milk till smooth. Substitute with 1/4 cup of evaporated mil.
Forming pies or turnover: portion pie crust and roll out to your preferred thickness. 1/4 inch thickness is ideal. Wet 1 inch perimeter in to crust to ensure adherence when turned or folded over, and add cooled filling to center or slightly off center, and fold over. Use index finger to create indentations 1/2 inch apart to seal. With a pastry brush, apply glaze and poke holes on top of pie, with a fork to crest a vent. Repeat steps till completed and bake at 400 degrees Fahrenheit for 15 - 20 mins.
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