Beef Patties

While picking chillies for picking, I noticed we have even more habanero chillies coming than we had regular chillies. You can’t really pickle that many habs, but you can make hot pepper sauce: so that’s the plan. But that reminded me of what you use hot pepper sauce for: Jamaican patties. So I planned to make patties to go with the hot sauce when we make it… and then I decided I couldn’t wait so I bought some hot pepper sauce and decided to make our own patties.

Various online recipes didn’t meet the mark, but our Jerk from Jamaica has a recipe on p100 that looked right: turmeric in the pastry to make it nice an yellow, and two scotch bonnets in the mixture, without any of this ‘remove the seeds’ nonsense.

I decided to half the pastry, as we only needed two each today, but as the local shop doesn’t do less than 500g of beef mince, I’m doing a full batch of filling, and freezing the leftovers for future patties (for when we have home made hot pepper sauce from the garden!).

So for half a batch of pastry, which the book says should make 12 mini patties, we did:

  • 280g flour
  • 110g lard
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp (double) tumeric — still not that coloured in flour
  • Up to 125ml iced water — I used 100ml in food processor

I started by mixing the dry ingrdients. Using just 1/2 tsp of turmeric didn’t give any colour to the flour, so I doubled to 1 tsp. It still didn’t have any colour, but I thought I couldn’t add any more.

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I cut in the lard in the food processor then added the water: only 100ml was needed. And then the colour came through:

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This went in the fridge while I made the filling.

  • 2 onions (from the garden :)
  • 3 escallion / scallion / spring onion (from the garden :)
  • 2 scotch bonnet (not from the garden garden, as we only got habs, not scotch bonnets :)
  • 500g lean beef steak mince
  • 1.5 cups fine breadcumbs (sourdough breadcrumbs, made fine in the spice grinder :)
  • 3/4 tsp dried thyme
  • 3/4 tsp turmeric
  • Salt & pepper
  • 4 garlic cloves (not in the original recipe: clearly an oversight :)
  • 1 cup water

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The onions & chullies get minced and mixed with the mince and fried up for 10 minutes until the mince is cooked. Then the water, breadcrumbs & spices get mixed in and simmered for 20 minutes until, quote, “wet, not dry nor runny”.

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While that cools the pastry gets rolled out. According to the book this wants to be a bit thicker than pie dough: which makes sense. But then it goes on to say 3/8 inch. Which appears to be 1cm thick: that can’t be right. They must mean 3/16 inch… right?

Anyway we rolled out to a bit thicker than pie dough, and cut ourselves four circles, using a dessert dish to what we thought was normal pattie size: about 15cm diameter.

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Following the instructions to fill to 1/4 inch form the edge and crimp with a fork gave this result:

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We refined this to about 1.5 heaped dessert spoons of filling in the middle, with lots of space to the edge, and wetting the edge before crimping with a fork.

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While we expected some leftovers, this appeared to leave most of it… so we think there’s enough for two more batches of patties. Yay!

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Then it’s 30-35 mins in the oven at 180C fan.

SAMSUNG CAMERA PICTURESThen after a brief cooling they get nom’d with hot pepper sauce.

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And… hey-hey! They taste just like the patties from the local Jamaican places :D

3 thoughts on “Beef Patties

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