Keith’s Jamaican Beef Patties
If you are looking for the real deal jamaican beef patty recipe this is it! Follow it to the "T" and we promise it will be the best, most flakey patty you will ever eat. Don't take shortcuts! Use Keith Lorren Seasonings to get the full flavor! If you want the best taste, use the best spices!
FOR THE MEAT FILLING
- 2 lbs ground turkey or beef
- 8 sprigs of fresh thyme or 4 tablespoons
- 2 oz scallion or about 10-13 stalks
- 2 scotch bonnet peppers, seeded
- 2 loaf french bread
- 6 cups water
- 2 tablespoons Keith Lorren's All Purpose Seasoning
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 2 teaspoon ground allspice
- 2 tablespoon Keith Lorren’s Beef Bouillon
- 2 tablespoons browning
- 2 small onions
- 2 oz gelatin
- 2 teaspoon salt
FOR THE PASTRY
- 3 cup suet (beef lard)
- 1/4 cup butter flavored crisco
- 4½ cups sifted unbleached flour
- 1 1/2 level teaspoon salt
- 1/8 tsp baking powder
- 4 tsp yellow coloring powder
- 1 egg
- 2/3 cup iced water
- 1 tbsp white vinegar
- 5 tsp sugar
- Keith’s All Purpose Seasoning
FOR THE MEAT FILLING
- Grind scallion/onions and peppers in a mincing mill.
- Add to ground beef/turkey with all other seasonings.
- Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
- While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes.
- Pass bread and a little water through mincing mill until it is a semi thick paste.
- Add to cooked meat along with water.
- Continue to cook until meat mixture is thickened similar to the texture of warm oatmeal about 10-15 minutes.
- Remove from fire.
- Cool for filling pastry circles.
- If patties need more seasoning, blend spices as listed and add until desired taste is achieved.
FOR THE CRUST
- Next day, with a very sharp knife shave suet as finely as possible. Food processor works well but suet must be frozen.
- Combine salt and flour, sugar, yellow color powder.
- Place flour mixture and suet, shortening in large food processor.
- Process until mixture has coarse pea sized pieces of fat.
- Mix egg and iced water.
- Add water mixture in sufficient amount to have a dough which can be rolled out.
- Mix gently just until it comes together. DO NOT over work pastry.
- Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
- Set for 2 hours in refrigerator or overnight (wrapped in plastic wrap).
- Next day, pull off enough dough to mimic the size of a tennis ball.
- Dip dough in flour before rolling.
- On a floured surface, roll dough quite thin.
- Dust top lightly with flour and fold into about 5 layers.
- Fold in half and roll out again (should be about1/8 inch thick) and cut in a circle (use saucer for help).
- In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges by crimping with fork.
- Trim excess with knife for professional look. Do not prick the pastry.
- Bake on ungreased tin sheet in a 345 oven for about 35-45 minutes or until pastry is lightly browned.