Jamaican Beef Patties With Coco Bread Recipe By Tasty

JAMAICAN BEEF PATTIES

Steps:

• Gather the ingredients.
• In a large bowl, add the flour, turmeric , salt, and vegetable shortening. Rub the shortening into the flour using your fingers until there are tiny pieces of shortening completely covered with flour and it has a sandy texture.
• Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 1 or 2 tablespoons at a time until the mixture forms a smooth dough.
• Cut the dough into 2 large pieces. Wrap each and refrigerate for 30 to 40 minutes. Alternatively, before refrigerating, divide the dough into 10 to 12 individual pieces-use a food scale if you want them to be the same size.
• Gather the ingredients.
• Place the beef in a large bowl. Add the pepper and allspice. Mix together and set aside.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the onions and sauté until translucent.
• Add the chili, if using, thyme, and garlic. Continue to sauté for another minute. Season with salt to taste.
• Add the ground beef to the pan and stir to mix, breaking up any large clumps. Let cook until the meat is no longer pink.
• Add the ketchup. Adjust the seasoning, adding more salt if necessary. Pour in the water or broth, stirring to combine.
• Bring the mixture to a boil, then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
• Fold in the green onions. Remove from the heat and let cool completely.
• Position 2 racks in the upper and lower third of the oven and heat to 350 F. ​ Generously flour the work surface. Unwrap 1 of the pieces of dough and roll it out into a very large circle.
• Cut out 3 circles with a bowl or dish of approximately 5 inches in diameter. If you divided the dough into 10 to 12 small balls, roll them all out into a circle of approximately 5 inches in diameter.
• Place about 3 heaping tablespoons of the filling onto one half of each circle. Dip a finger into a bit of water and moisten the edges of the pastry.
• Fold over the other half and press to seal. With a fork, crimp the edges to close. Cut off any extra to give the patties a uniform look.
• Place the finished patties on two parchment-lined baking sheets and continue to work until you have rolled out all of the dough and used all of the beef. Place in the fridge until ready to bake.
• Just before baking, beat the egg and the remaining 1 tablespoon of water together to make an egg wash . Brush the assembled patties with egg wash.
• Bake patties until golden brown, 30 to 40 minutes, flipping baking sheets in the oven halfway through cooking. Cool on wire racks. Enjoy warm.

JAMAICAN BEEF PATTIES WITH COCO BREAD RECIPE BY TASTY

Steps:

• Make the coco bread: Sift the flour into a large bowl, then add the sugar, yeast, and salt and whisk to combine.
• In a liquid measuring cup, whisk together the coconut milk and ¼ cup coconut oil.
• Gradually pour the wet ingredients into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy ball forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth. Shape the dough into a ball, tucking the ends underneath.
• Grease a large bowl with coconut oil, then transfer the dough ball to the bowl. Cover with plastic wrap and a kitchen towel and let rise in a warm, draft-free place until at least doubled in size, 1½-2 hours.
• Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• In a small bowl, combine the remaining 2 tablespoons of coconut oil with the melted butter.
• Gently punch down the dough and knead for 10 minutes more, until smooth and elastic. Use a bench scraper or knife to divide the dough into 8 equal pieces, about 5 ounces each. Working with one portion of dough at a time, roll into a taut ball by cupping your hands over the dough and rolling against the counter, tucking the ends underneath. Repeat with the remaining dough.
• On a clean surface, use a rolling pin to roll a dough ball out to a 7-inch circle. Use a pastry brush to lightly brush the surface of the dough with the coconut oil and butter mixture, then gently fold the dough in half to make a half-circle and transfer to the prepared baking sheet. Repeat with the remaining dough. Brush the tops of the half circles with more of the butter mixture, then let rest for 15-30 minutes before baking.
• Preheat the oven to 375°F (190°C).
• Bake the coco bread for 15 minutes, until golden brown and puffed. Remove from the oven and immediately brush the tops with the remaining butter mixture. Let cool before serving.
• Make the Jamaican beef patty dough: Add the water, egg, and vinegar to a liquid measuring cup and whisk to combine.
• Add the flour, curry powder, sugar, and salt to the bowl of a food processor and pulse a few times to combine. Add the cubed butter and pulse 10-12 times, until broken down into pea-sized chunks.
• Pour the egg mixture into the flour mixture and pulse 5-7 times, until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and use your hands to bring it together, then divide into 2 portions and shape into balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes while you make the filling. (The dough can be made ahead of time and stored in the refrigerator in an airtight container for up to 1 week.)
• Make the filling: Add the scallions, onion, garlic, ginger, Scotch bonnet, thyme, paprika, garlic powder, onion powder, and allspice to the bowl of a food processor and pulse until a chunky paste forms, scraping down the sides of the bowl as needed.
• Heat vegetable oil in a large skillet over medium heat. Add the vegetable paste and cook until softened and most of the liquid has evaporated, 3-5 minutes.
• Reduce the heat to medium-low. Add the ground beef, beef stock, bread crumbs, brown sugar, salt, and Maggi sauce and cook, breaking up the beef with a wooden spoon and stirring frequently, until the mixture is thick and most of the liquid has evaporated, 15-20 minutes. Remove the pan from the heat and let the filling cool while you roll out the dough. (The filling can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 days.)
• Assemble the patties: Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper.
• Remove a portion of patty dough from the refrigerator. Use a bench scraper or a knife to divide the dough in half. Wrap one half in plastic wrap and return to the refrigerator. On a lightly floured surface, use a rolling pin to roll the remaining half of the dough out to a 8 x 16-inch rectangle, about ⅛ inch thick.
• Scoop 3 ¼-cup mounds of filling just above the horizontal midline of the dough, spacing evenly. Smooth the mounds if needed, then lightly brush the egg wash around the top half of each scoop of filling. Fold the bottom half of the dough up and over the filling, pressing around the mounds to seal and release any air (make sure none of the filling is trapped between the edges of the dough). Use a paring knife to cut between the filling mounds to separate into 3 patties, then trim the edges to about ½ inch. Transfer to a prepared baking sheet and chill in the refrigerator while you repeat with the remaining dough and filling to make 9 more patties. If desired, gather the dough scraps and repeat to make more patties.
• Remove the patties from the refrigerator. Use the tines of a fork to press down around the edges of each patty to seal completely. Brush the tops of the patties generously with egg wash.
• Bake the patties for 25-30 minutes, until golden brown around the edges and slightly crisp on the bottoms. Let cool for at least 10 minutes. Leftover patties can be cooled completely at room temperature, then stored in the refrigerator in an airtight container for up to 1 week.
• Serve the patties with the coco bread.
• Enjoy!