The beef patty is a staple item in Jamaican Cuisine. It is considered street food because it is easy to eat on the go. The patty seems so simple yet is so complicated in taste. As a chef I have made hundreds of Cuban style empanadas. The crust is sometimes fried or baked depending on which country they are from. Sometimes there is egg diced up in the filling and the meat is picadillo meat. I used to like mine with pico de gallo on it. The fresh salsa with the seasoned meat and crispy crust was excellent. While they are tasty, for me they just don't compare to a well made Jamaican beef patty. The Haitian patties are also good when made fresh and correctly. One of my best friends family had a Haitian food restaurant and bakery. The patties there were nice. The Haitian patties usually have a puff pastry like crust and the meat is seasoned well. It still does not compare to Jamaican beef patties (for me that is).
Some people are quite confused about the differences between these yummy treats but if you try all three side by side you can definitely taste a huge difference in flavor. The crusts are completely opposite as are the meat fillings.
Some people are quite confused about the differences between these yummy treats but if you try all three side by side you can definitely taste a huge difference in flavor. The crusts are completely opposite as are the meat fillings.
Empanadas
My problem with the Jamaican beef patty is it is very difficult to find one that measures up to my standards. Most mom and pop Caribbean restaurants only make a small quota for the day. When they have sold them all they don't make any more. I think that is so frustrating and unprofessional. If you do happen to catch them with a patty or two left, the patty is dry, barely has any meat or flavor. At that point it was a waste of money.
So I decided that just like with Jamaican black cakes, I am going to have to make my own Jamaican beef patty. I am so happy I did. I had to play around with a few recipes before I came up with the perfect meat filling and crust. I also had to gauge the amount of scotch bonnet pepper I added for the right amount of heat. The empanadas I have tried are generally mild and that goes for the Haitian patties as well. I like a bit of heat, it really adds to that unique flavor in a Jamaican patty.
So I decided that just like with Jamaican black cakes, I am going to have to make my own Jamaican beef patty. I am so happy I did. I had to play around with a few recipes before I came up with the perfect meat filling and crust. I also had to gauge the amount of scotch bonnet pepper I added for the right amount of heat. The empanadas I have tried are generally mild and that goes for the Haitian patties as well. I like a bit of heat, it really adds to that unique flavor in a Jamaican patty.
Haitian Patties
If any one has an awesome recipe for Haitian patty or any kind of empanada feel free to share it in the comments section. I would love to hear everyone's comments on the other pastries pictured
Here is my Beef Patty Recipe:
Filling:
2 tablespoon butter
1 scallion (green onion), Finely chopped
1 tsp Chopped Scotch Bonnet pepper (add the seeds)
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1 tbsp. Curry powder ( Use a high Quality Curry)
1 tsp. thyme
1/2 cup Breadcrumbs
1/2 cup Beef stock 1/4 chicken stock (combined) This mixture is what gives that long lasting flavor.
1/4 cup Water, for closing the dough around the meat.
In a heavy skillet, melt the butter and sauté the green onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Cook until the meat is evenly brown on medium heat.
Add the breadcrumbs and stocks 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. Let the meat cool while you prepare the dough for the crust.
Pre-heat oven to 400*
Dough:
2 cups Ap flour
1 cup Shortening
1 tsp salt
1 Tbs. Badia brand Amarillo Yellow Coloring powder (not liquid food color)
1 Tbs. Sugar
1 tsp baking powder
1 large beaten egg with 1/3 cup ice cold water mixed together
Sift all dry ingredients into a large mixing bowl.
Cut in the shortening until little pea shaped clumps form.
Refrigerate the flour and shortening mixture for 30 minutes Before adding liquids
Add the egg & water mixture and mix until a sticky solid ball forms , ( add a little more flour if needed)
*Do not knead *
Wrap tightly in plastic wrap and refrigerate for 1-2 hours or overnight
Let the dough sit outside of fridge for 20 minutes before rolling out into a 1/4 inch thick sheet.
Then fold the dough into Five layers. First fold the left side over half way to the middle of the sheet then do the same thing with the right side. Then fold it in half again. This is how you get those flaky layers in the crust. Roll the dough out again from the center into an 1/8 inch thick sheet and cut out desired size. Fill your dough with filling on half of each. don't over fill. Moisten the edges of the dough with water and fold the dough over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet for 15 to 20minutes or until the pastry are golden brown. A little meat might come out of the crust that usually indicates when it is done or very close.
Serves: 8 - 12 Patties depending on how big you want them.
After you enjoy your scrumptious beef patty and beverage of choice, the next best thing to do is chase it with Sweet T's Jamaican black cake. You will feel like you are on the beach hanging out drinking Heineken in Jamaica. Beef patty and rum cake are two of my favorite things. The recipe was free but your going to have to buy the black cake.
Try Sweet T's Jamaican Rum cream!
www.jamaicanblackcakes.com
Here is my Beef Patty Recipe:
Filling:
2 tablespoon butter
1 scallion (green onion), Finely chopped
1 tsp Chopped Scotch Bonnet pepper (add the seeds)
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1 tbsp. Curry powder ( Use a high Quality Curry)
1 tsp. thyme
1/2 cup Breadcrumbs
1/2 cup Beef stock 1/4 chicken stock (combined) This mixture is what gives that long lasting flavor.
1/4 cup Water, for closing the dough around the meat.
In a heavy skillet, melt the butter and sauté the green onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Cook until the meat is evenly brown on medium heat.
Add the breadcrumbs and stocks 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. Let the meat cool while you prepare the dough for the crust.
Pre-heat oven to 400*
Dough:
2 cups Ap flour
1 cup Shortening
1 tsp salt
1 Tbs. Badia brand Amarillo Yellow Coloring powder (not liquid food color)
1 Tbs. Sugar
1 tsp baking powder
1 large beaten egg with 1/3 cup ice cold water mixed together
Sift all dry ingredients into a large mixing bowl.
Cut in the shortening until little pea shaped clumps form.
Refrigerate the flour and shortening mixture for 30 minutes Before adding liquids
Add the egg & water mixture and mix until a sticky solid ball forms , ( add a little more flour if needed)
*Do not knead *
Wrap tightly in plastic wrap and refrigerate for 1-2 hours or overnight
Let the dough sit outside of fridge for 20 minutes before rolling out into a 1/4 inch thick sheet.
Then fold the dough into Five layers. First fold the left side over half way to the middle of the sheet then do the same thing with the right side. Then fold it in half again. This is how you get those flaky layers in the crust. Roll the dough out again from the center into an 1/8 inch thick sheet and cut out desired size. Fill your dough with filling on half of each. don't over fill. Moisten the edges of the dough with water and fold the dough over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet for 15 to 20minutes or until the pastry are golden brown. A little meat might come out of the crust that usually indicates when it is done or very close.
Serves: 8 - 12 Patties depending on how big you want them.
After you enjoy your scrumptious beef patty and beverage of choice, the next best thing to do is chase it with Sweet T's Jamaican black cake. You will feel like you are on the beach hanging out drinking Heineken in Jamaica. Beef patty and rum cake are two of my favorite things. The recipe was free but your going to have to buy the black cake.
Try Sweet T's Jamaican Rum cream!
www.jamaicanblackcakes.com
