|
Click Here
To See
Our FREE Shipping Isle!
|
|
|
|
|
Filling
2 lbs. minced beef ground with fat
2 bundles each containing about 4 sprigs of fresh thyme
Annatto seeds for coloring or 1 teaspoon paprika
Half a loaf of French style bread
½ teaspoon accent or Chinese Ve-Tsin powder
2 ozs Scallion
2 small hot Jamaican peppers (Scotch Bonnet) or dried Tabasco peppers to taste
1 teaspoon salt
Grind Scallion and hot peppers in a mincing mill. Add to ground meat with salt.
Place meat in a sauce pan. Make a well in the center of the meat and place 1 bundle of thyme in it. Cook without adding any water or fat until meat has lost its broth and only a small amount of oil remains. Pour off the excess oil and add this to the Annatto seeds to be used later on. Strain for coloring meat.
While meat is being cooked, pour sufficient cold water over bread in a sauce pan to cover and soak for a few minutes, then squeeze dry, saving water. Pass bread through mincing mill and return the ground bread to the water with a bundle of thyme and cook until bread is quite dry. Combine meat and cooked bread. Add color, either annatto seed oil, or paprika in sufficient quantity to color the meat. Cook together for a further 20 minutes. Add Accent or Ve-Tsin powder. Remove from fire. Cool for filling pastry circles.
Pastry for Beef Patties
11 ozs. suet
1 level teaspoon salt
4 cups flour
2/3 cup iced water
Trim all skin and fatty membranes from suet and set overnight in freezer. Next day with a very sharp knife, shave suet as finely as possible; or purchase already ground at your local supermarket.
Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives. Add iced water one table spoon at a time, in just sufficient quantity to have dough which can be rolled out. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice just in order to have it all properly held together.
Set overnight wrapped in wax paper in freezer or icebox.
Next day and after defrosting, cut off small pieces of dough large enough to roll into a circle the size of a breakfast saucer; about 6 inches. Dip dough in flour before rolling. Roll quite thin and cut a perfect circle by using your saucer to shape. In the centre of each circle place a spoonful of meat, fold cough over to form a crescent shape and seal edges either with egg white or by crimping edge and folding dough slightly under. Do not prick the pastry. Bake on ungreased tin sheets in hot over for about 35 minutes.
This recipe will make roughly 3 dozen regular patties.
If cocktail patties are required, use a smaller cutter than a breakfast saucer. Try various sizes until you find just the right circle required.
From “A Merry Go Round of RECIPES from Jamaica”
|
|
|
|
|
|
|