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The Hirshon Jamaican Meat Patty


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • FOR THE DOUGH:
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 2 tablespoons yellow curry powder, preferably Jamaican
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • ¾ cup cold water
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly whisked
  • ***
  • FOR THE FILLING:
  • 2 tablespoons butter
  • 1 large onion, finely chopped (1 ½ cups chopped)
  • 6 cloves garlic, minced
  • 1 tablespoon finely chopped fresh ginger
  • 1 pound ground beef
  • ¼ teaspoon ground turmeric
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground allspice
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne
  • 1 scotch bonnet pepper, seeded and finely chopped, optional
  • 2 bay leaves
  • 3 sprigs fresh thyme, finely chopped
  • 3 scallions, finely chopped
  • 1 tablespoon finely chopped parsley
  • ¾ pound ripe tomatoes, peeled and finely chopped
  • 1 ½ teaspoons salt
  • Freshly ground black pepper
  • ¾ cup beef stock
  • 1 ½ tablespoons Pickapeppa sauce (preferred) or Worcestershire sauce
  • 2 ½ tablespoons Jamaican rum
  • ⅓ cup fresh bread crumbs
  • ***
  • TO ASSEMBLE THE PATTIES:
  • Flour for rolling out the dough
  • 2 egg yolks, beaten with 1 teaspoon of rum

Instructions

  1. For the Dough: Add flour, salt, curry powder, and butter to the bowl of a food processor.
  2. Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  3. In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute.
  4. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes.
  5. Add the scallions, parsley, bay leaves, tomatoes, Pickapeppa and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum and bread crumbs.
  6. Set aside to cool before assembling the patties.
  7. Preheat the oven to 400 degrees F.
  8. On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant ¼ cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture.
  9. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture.
  10. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.
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