Brooklyn Beef Patties Recipes

BEEF PATTIES

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

BROOKLYN BEEF PATTIES

Steps:

• Cook the potatoes: Heat the olive oil in a large pan over medium-high heat. When warm, add the potatoes and some salt and pepper. When golden on one side, toss in the onion, salt and pepper, and some oil if the pan is dry. Saute until softened, about 3 minutes. Turn off the heat and add the garlic and cook until fragrant, just 1 minute more. Transfer with a slotted spoon to a plate or bowl.
• Cook the beef: In that pan, add some olive oil, if needed, and the cumin, curry, chili powder, allspice, thyme, cinnamon, salt, and a few grinds of pepper. Allow the spices to bloom in the pan, about 1 minutes. Once fragrant, add the beef, combine it with the spices and cook on medium-high heat, stirring often to break up the beef, until it browns, about 10 minutes. Remove from the heat and stir in the corn and reserved potato-onion mixture. Let cool.
• Assemble the patties. When the beef filling is cool to the touch, work with 1 wrapper at a time and scoop 2 heaping tablespoons of filling into the center, then fold the dough over to form a half circle. Press out the air with your fingertips, from the filled sides to the edges. Press the tines of a fork along the edges to seal, creating a border about 1/2-inch wide.
• Repeat with more filling and wrappers.
• Fry the patties: In a large pot or deep fryer, heat 4 inches of oil to 365 degrees F, so the oil rests at 350 degrees F when the patties are added. In batches of 2 or 3, fry until golden brown, 4 to 6 minutes for each batch. Allow the oil to rise to 360 degrees F before beginning a new batch. Transfer the patties to a plate with paper towels scrunched up so one side of the patties don't get soggy. Serve warm or at room temperature.

PUERTO RICAN MEAT PATTIES

Steps:

• In a large, heavy saute pan, heat olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft.
• Add meat; cook and stir until browned. Drain off excess fat. Stir in tomato sauce and cilantro. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled.
• Wrap 2 to 3 tablespoons of meat in an egg roll wrapper to form a triangle. Repeat with remaining ingredients.
• Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain.

GUYANESE BEEF PATTIES

Steps:

• Add flour to a large mixing bowl, followed by salt and mix together well. Then grate chilled butter using the shred side of a cheese grater into the flour
• Using a pastry blender or fork blend the butter into the flour but do not over blend, leaving little bits of butter creates a really flaky texture. Then add the vegetable shortening and combine until it is fully mixed and crumbly
• Add the ice water a little at a time and press the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture
• Place in a ziplock bag and refrigerate for about 30 minutes.
• Add ground meat to a hot skillet or sauté pan on medium heat and cook until all of the pinkness in the meat is gone
• Add garlic powder, onion powder, cassareep, ketchup, pepper and salt and cook for about 5 minutes
• Add chicken broth and thyme and cook for an additional 3-5 minutes, then remove from the heat.
• Let cool completely before adding to the pastry dough
• Preheat the oven to 350°F
• Remove pastry dough from the refrigerator and and divide into two, returning half to the refrigerator while you work on your patties
• Working with the remaining half, roll the dough out until it is ⅛ th inch thick, then using a circular mold (hand pie or biscuit cutter) cut 12 circles that are about 2 1/2 to 3 inches in diameter (bottom of the patties) and 12 circles that are 3 to 3 1/2 inches in diameter (tops for the patties). You may need to cut 12 circles first then press the dough back together and roll it out and cut the other 12 circles
• Next add about 1 1/2 tablespoons of meat filling to the center of each bottom piece of dough. Then brush the perimeter of the disk with water and then place the second disk on top.
• Then using a fork seal the edge of the patty and then pierce the top to allow air to escape during cooking
• Place on a greased baking sheet, repeat these steps with the remaining dough
• Brush the patties with the egg wash and bake in 350 °F oven for 20-25 minutes (or until golden brown), then remove and let cool before serving.

EASY AUTHENTIC FLAKY JAMAICAN BEEF PATTY RECIPE

Steps:

• Set stove to medium low setting and add the lean ground beef into sauce pan with 1 cup of water and 2 tablespoons of olive oil, the meat should be submerged in water completely.
• Cook and simmer meat for approximately 20-30 minutes. Once the meat has absorbed most of the water.
• Add in the chopped onions, scallions, salt, black pepper, minced garlic, bonnet or sweet peppers, paprika, thyme, and all spice, and stir till well combined. if you need to add some water to the ground meat do so, you don't want a dry meat, the meat should be juicy.
• Add in the breadcrumbs slowing and stir to combine mixture. Again just make sure their is enough liquid to absorb the breadcrumb.
• Add in the butter and combine. Once butter is mixed in, remove beef from heat and set aside.
• To make pastry
• In a mixing bowl with a hook attachment add the all purpose flour, salt, sugar, turmeric powder, suet, and shortening, and mix on low speed until a crumble texture is developed. If you not using suet add the butter instead. The mixture should look like breadcrumb consistency.
• If you don't have mixing machine you can cut in the fat using your fingers or with a fork. A food processor will also work with just 6-8 pulses.
• Add in the ice cold water and mix until ingredients are well combined and the pastry dough slightly developed.
• Removed dough from mixing machine and wrap in plastic, place into refrigerator for 30 minutes.
• Preheat the oven to 365F ( 185C)
• Remove chilled dough from refrigerator and divide it into 12 equal parts for large patties or 20 equal parts for small patties.
• Roll eash dough piece into a ball and flatten round using a rolling pin to about 4 mm.
• For large pieces fill each pastry disc with two to 3 tablespoons of filling around the center of the pastry dough. For smaller patties fill dough with 1 - 1/2 tablespoons of meat filling.
• Over lap the pastry dough to resemble a half moon crescent and pinch the outer end with a fork to seal the seams.
• Place the patties onto a lined baking tray and bake in the middle rack for 25-30 minutes or until beef patty is light golden browned.