How To Make The Best Jamaican Beef Patty | Flaky and Juicy!

Video Description

This basic recipe is extremely delicious ========================================================================== ========================================================================== Swingin’ by Purrple Cat | https://purrplecat.com Music promoted by https://www.free-stock-music.com Creative Commons / Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) https://creativecommons.org/licenses/by-sa/3.0/deed.en_US ========================================================================== Please note that some of the links in my videos and video descriptions are affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you click on one of these links and make a purchase on Amazon, I may earn a commission. Amazon.com https://amzn.to/3LZy0vf Immersion Blender https://amzn.to/3L09k4h Hamilton Beach Convection Countertop Oven https://amzn.to/3KYhFFF Stainless Steel Digital Kitchen Scale with LCD Display, Batteries Included https://amzn.to/40aRVLP Ravioli Cutter Wheel,Pastry Wheel Cutter with Long Wooden Handle https://amzn.to/3EcUJ1x Wilton Perfect Results Premium Non-Stick Bakeware Pizza Pan for Oven, 14-Inch Steel Pan https://amzn.to/3TJalAZ 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.