Jamaican beef patty and chicken patty recipe (2 method)
Delicious Jamaican beef patty and chicken patty, Jamaican beef patty recipe and chicken patty recipe with instructions and tutorial for patty dough, two method for you to choose from, please like , share and subscribe if you’re not yet subscribed.
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Here are the ingredients used:
beef patty recipe:
4 cups AP flour
1/4 tsp baking powder or soda
1 stick butter (cold butter)
3 tbs cold shortening
2 tbs vegetable oil
1 egg
2 tbs food coloring
3 tbs sugar
Iced cold water (gradually add until dough is formed.
Filling:
Ground beef / ground chicken
Finely chopped :
Scallion
Onion
Thyme
Scotch bonnet pepper
Garlic
Bread crumbs (blended or grated)
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How To Make The Best Jamaican Beef Patty | Flaky and Juicy!
This basic recipe is extremely delicious
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Immersion Blender
Hamilton Beach Convection Countertop Oven
Stainless Steel Digital Kitchen Scale with LCD Display, Batteries Included
Ravioli Cutter Wheel,Pastry Wheel Cutter with Long Wooden Handle
Wilton Perfect Results Premium Non-Stick Bakeware Pizza Pan for Oven, 14-Inch Steel Pan
Patty Crust
Ingredients:
1 lb. Flour
½ lb. Cold Grated Beef Suet (Butter is a decent substitute)
½ tbsp Sugar
½ tsp Salt (Optional, especially if your using salted butter)
~½ cup Ice cold water
~2 tbsp Egg Powder (Tumeric or Curry can be subbed here but anticipate a flavour change)
Method:
Note: You can chill all the ingredients and bowl for the best result
In a bowl, combine the flour, egg powder and half the cold Beef Suet (¼ lb.). Keep the rest of suet in the fridge to stay cold
Mix to distribute all the ingredients evenly.
About 1 tablespoon at a time add the ice cold water and mix dough until the flour is hydrated and the dough comes together.
Chill dough in refrigerator for about 30-40 minutes
Lightly flour rolling pin and work surface
Remove dough from the fridge and roll out into a rectangle, folding the dough helps to make a neater rectangle.
Remove the second half of the Beef Suet from the fridge and place a quarter of it in the center third of the rectangle
Fold the bottom third of the rectangle over the middle third with the beef suet
Place another quarter of the beef suet over the folded over bottom third of the dough
Fold over the top third of the dough over the beef suet to complete a thick rectangle.
Roll out dough to make a rectangle similar to the one we started with.
Repeats steps 7-11 until all the suet is done
Fold and roll the dough 2 or 3 more times to increase the layers and flakiness, wrap tightly and refrigerate for 30- 40 minutes.
Mince Beef Filling
Ingredients:
1 lb Lean Ground Beef
2 tsp Curry Powder
2 tbsp Chopped Garlic
3 tbsp Chopped Onion
2 tbsp Chopped Escallion/Green Onion/Spring Onion
1 tbsp Chopped Scotch Bonnet Pepper
1 tsp Ground Pimento/Allspice
3 Tbsp Chopped Green Bell Pepper
½ tsp Salt
1 tsp Sugar
¼ Cup Soy Sauce
1 Cup Panade (Simply 3 slices of bread blended smooth with ~½ cup water)
1 Sprig of Thyme (I didn't use it in the video but it's great)
1 tbsp Seed and Chopped Tomato (Not in the video either but it's delicious!)
Method:
Brown mince beef; in a pot add a splash of oil and let it get hot before adding the ground beef, as soon as the beef changes colour remove from pot to another container and place the pot back on the heat
Add another splash of oil to the pot, let it get hot then add the curry powder and saute for about a minute
Add Garlic, Onion, Escallion, Scotch Bonnet Pepper, Pimento, Thyme and Allspice and give it a good saute on high heat.
Add Chopped Bell Peppers and Tomato if your using them and saute for about another 2 to 3 minutes
Strain excess fat from mince beef and add to the pot
Add Soy Sauce and Panade to the filling
Add Salt and Sugar after tasting and simmer for about 2 minutes
Which an immersion blender, blend the filling so its less chunky and more smooth, a food processor or regular blender also works pretty well.
Set aside to cool
Assembly!
Remove dough from fridge and divide if necessary
Roll out dough into a rectangle that's about 3 mm thick.
With a quarter cup measure, measure out the now cool filling (smaller portions are also okay, the measuring cup is only for consistency of portions)
Place filling at regular intervals on the rectangular dough avoiding getting too close to the edge.
Now is the time to add a bit of your favourite cheese
Fold over the long edge of the dough over the filling to form a thinner rectangle then pat out excess air from between the dough.
Use a ravioli cutter to cut out the patties!
Another technique is to cut out circles with a large cookie cutter or bowl, place the filling in the center, fold over dough to form a semicircle and use a fork to seal the edges.
Place on a lined baking tray and bake patties in a preheated oven at 325 to 350 degrees F for 20-25 minutes.
Jamaican Beef Patties, Flaky Crust, Authentic Flavors
This homemade Jamaican Patty is so absolutely delicious, flaky tasty crust, simple instructions.
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**Patty Dough Crust **
4cups all purpose flour
1 tsp baking powder
3 tsp turmeric powder
1 tsp curry powder
1 tbsp sugar
1 tsp salt
1/2 cup butter or Margarine
1/2 cup vegetable shortening (Crisco or
Cookeen)
3/4 cup cold water
**Beef Filling Ingredients **
1 1b ground beef
1 tsp salt
2 tbsp Jerk Seasoning
1 tsp black pepper
1 cup onion & garlic (finely chopped)
1/2 cup scallion & thyme (finely chopped)
Scotch bonnet pepper (chopped)
2-3 tbsp soy sauce mix with 1 cup water
1/4 cup bread crumbs
Bake at 350 degree for 35-40 minutes
Oven temperature varies… make take longer
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Master the Art of Jamaican Beef Patties with the Best Crust Recipe
Take a bite of the Caribbean with this Jamaican beef patty recipe! The flaky, buttery pastry is the perfect vehicle for the spicy, savory filling, bursting with flavors of scallions, thyme, and Scotch bonnet peppers. It's like a little taste of Jamaica in every bite - a delicious island adventure for your taste buds!
For the dough:
* It should be: 2 1/2 cups of all-purpose flour
* 1 tsp. salt
* 2 tsp. graduated sugar
* 1 Tbsp. turmeric
* It should be: 1 cup cold unsalted butter, cut into small pieces
* 1/2 vegetable shortening
* 1 tsp. Lemon juice
* 1 cup ice-cold water
To make the Jamaican patty recipe, start by making the puff pastry dough.
- Mix together 2 1/2 cups of all-purpose flour, 1 tsp. salt, 2 tsp. sugar, and 1 Tbsp. turmeric.
- Cut in 1 cup of cold unsalted butter and 1/2 cup of vegetable shortening until the mixture forms coarse crumbs. Gradually add 1 cup of lemon-flavored ice-cold water and combine the dough briefly before forming it into a square. Chill the dough for at least 30 minutes.
- Fold the dough into thirds, turn it 90 degrees, and roll it out. Repeat the folding and rolling process six times, then chill the dough for at least an hour before using.
For the filling:
* 1/2 cup chopped yellow and red onions
* 3 cloves garlic, minced
* 1/2 tsp Dried basil
* 1/2 bunch of fresh scallions (green onions)
* 1/4 cup fresh parsley leaves
* 1/2 tsp. dried thyme
* 1/2 tsp. Cinnamon
* 1/2 tsp. salt
* 1 medium red Bell pepper
* I medium green bell pepper
* 1/4 of whole hot pepper (Scotch bonnet, habanero, or jalapeño), seeded and chopped
* 1 lb. ground beef ( divided in half)
* 1 tsp. Scotch bonnet sauce
* 2 drops browning
* 1/4 cup tomato ketchup
* 1 cup grated cheese (optional)
- To make the filling, add chopped onions, garlic, dried basil, fresh scallions, fresh parsley leaves, dried thyme, cinnamon, salt, red and green bell peppers, chopped hot pepper to a food processor. Process until roughly chopped.
- Add half of ground beef and pulse for 30 seconds
- In a skillet combine the beef herb mixture and remaining beef, cook until browned and cooked through, about 10 minutes
- Add, Scotch bonnet sauce, tomato ketchup, browning, and salt if needed. Simmer until the liquid has been absorbed and the mixture is thick, about 10 minutes. Let cool.
- Preheat the oven to 360 or 375°F. approximately 190.5°C.
- On a floured surface, roll out the chilled dough to 1/8-inch thickness. Divide into 12 balls than roll into circles about 5 inches in diameter.
- Add grated cheese to the beef filling mixture, then spoon the cooled beef filling onto one-half of each dough circle closest to you.
- Fold the other half over to form a half-moon shape. Smare the edges with water then Use a fork to crimp the edges together and seal.
- Place the patties on a baking sheet lined with parchment paper. Using poke holds on the surface of the patties for air will escape while baking
- Brush on eggwash
- Bake for 20-25 minutes, or until the crust is golden brown.
Serve hot and enjoy!
Note that if you don't have a food processor, you can chop the filling ingredients by hand.
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Jamaican Meat Pie | Jamaican Beef Patties | Chef Lola's Kitchen
Jamaican Meat Pie or Jamaican Beef Patties
Detailed Recipe:
Today I'm going to be showing you how to make Jamaican beef patties or the Jamaican with pies as some would like to call it. So let's get started with the list of ingredients we are going to be using for this recipe: green onions some breadcrumbs diced onions some ground beef salsa taste curry powder paprika allspice vegetable oil some diced habanero pepper thyme black pepper minced garlic.
I will also be using a little bit of bouillon powder this is actually very optional but I usually like to use this because I like that umami flavor it adds to the feeling.
So to start with I am going to be preheating some oil inside my pan and once the oil is hot I'm going to be adding the diced onion then I'm going to be steer frying this until the onions become translucent at this point I am also going to be stirring in the diced garlic followed by the diced habanero pepper then I'm also going to be steering in the green onions once the onion becomes very translucent then it's time to add the ground beef.
So while you are browning the ground beef make sure you use your wooden spoon to break it apart very well because you don't want everything to be clumped up together at this point as you can see the ground beef is well browned and the next thing I'm going to be adding is the breadcrumbs followed by the time curry powder black pepper allspice paprika salt to taste and my seasoning powder then I'm going to be mixing everything together until all this is well combined it's not time to cook this meat thoroughly and I'm going to be adding a little bit of water at this point stir it together thoroughly and kovai top then leave it to cook for about 10minutes or until all the water is almost absorbed by the meat the beef is now done and if you look closely you are going to see that it's very moist and that is the way we want it we don't want it too dry so I'm going to be leaving this aside to cool down while I prepare our dough for the dough I'm going to be using two teaspoons of sugar one teaspoon of salt one tablespoon of turmeric powder to also 14 tablespoons of water one cup of very cold butter that is two sticks of butter and four cups of all-purpose flour.
Now let's put all this together today I'm going to be using it food processor but you can definitely use your fingers to do this I'm going to be adding my all-purpose flour to the food processor followed by the turmeric powder the sugar the salt and of course the bottom
Now I'm going to be using the pause button of my food processor to process this until everything comes together and becomes very crumbly now if you look closely you can see the flour is now very crumbly the next thing I'm going to be doing right now is to add the water a little bit at a time until the dough is formed
I'll also be using the food processor to do this it makes the work quite easy but as I said earlier you can use your fingers to just mix everything together all you have to do is to rub the butter inside the flour after some time key to become crumbly then you can start adding the water and from your tool you don't want to over process to do otherwise is to become too stretchy
Now the dough is formed and I'm going to be taking its out from the food processor as you can see this dough is not so hard and it's not too soft that is the exact texture we want so at this point I'm going to be transferring this dough inside my glass bowl
I'll just need is for about 30 seconds to 1 minute then I'm going to transfer it into a plastic bag I'm using this twistable plastic bags anyone would you and I'm going to be transferring these to the fridge to rest for about 20 minutes or thereabouts and you can also leave this to rest for a little longer. it's all well and good in fact the longer the better
So I do it's been resting for about 20 minutes now but before I bring it out I'm going to be preparing my egg wash and this is one egg with about 2 tablespoons of water I'm going to whisk this together and
I'll set it aside now at this point I'm going to be working with half or tiptoe and while I'm working with half I'll leave the other half in the fridge so it doesn't come to room temperature so when working with the Jamaican patties is very good to have a very thin crust unlike the Nigerian meat pile which can be flexible you can have it thick or thin some will roll this out as thin as I want it they do has been well ruled outs to my satisfaction
So the next thing I'm going to do is to take my pipe cutter and you can use any circular objects around the house to cut outs tiptoe I'll now be taking the coat house do one at a time I'm going to be filling it with about two tablespoons of the filling you can use a little more or less depending on your preference but try not to overfill the tool otherwise you're going to find it hard to close it off
How to Make Jamaican Beef Patties
Gotta make it a spicaaaaay patty. Much love to Chef Dev for the recipe. Share him some love below:
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