Jamaican Beef Patty Meat Recipe at Jasmine Leschen blog

Jamaican Beef Patty Meat Recipe. First, roll out the chilled pastry to about 3mm, and cut around a saucer/small plate ours was 170mm/ 6 ½ inch. Drain excess fat if necessary. Shape dough into a log and cut it into 10 equal pieces. The dough should be a little sticky. Using a fork, seal the edges, then prick the center of each to allow steam to escape. Melt butter in a skillet over medium heat. Preheat the oven to 180°c (gas mark 4, 350°f). With a fork, dip it in flour and press down to create the authentic patty crimped edges. Simply add the flour, salt, sugar, and curry/turmeric. To make the beef filling: Add water and kneed the dough then form the dough in a ball. Fold the other side of each round over the meat until the edges meet. Feel free to bring the dough together in a food processor. Flour, curry, salt, sugar and mix well. Add to a large bowl;

Easy Jamaican Beef Patties I Heart Recipes
from www.iheartrecipes.com

Melt butter in a skillet over medium heat. Preheat oven to 450 degrees fahrenheit. Fold over the pastry and press the edges together with your fingers. Drain excess fat if necessary. Create space in the middle of pan and add onions, garlic, thyme and escallion, sauté and incorporate into the ground beef. Flour, curry, salt, sugar and mix well. Sauté onion and diced scotch bonnet pepper until soft, about 2 minutes. With a fork, dip it in flour and press down to create the authentic patty crimped edges. Preheat the oven to 180°c (gas mark 4, 350°f). Add to a large bowl;

Easy Jamaican Beef Patties I Heart Recipes

Jamaican Beef Patty Meat Recipe To make the beef filling: Melt butter in a skillet over medium heat. Preheat oven to 450 degrees fahrenheit. Simply add the flour, salt, sugar, and curry/turmeric. Sauté onion and diced scotch bonnet pepper until soft, about 2 minutes. Make an egg wash by whisking an egg and use it to coat the edge of one half of the pastry. Fold the other side of each round over the meat until the edges meet. Flour, curry, salt, sugar and mix well. Shape dough into a log and cut it into 10 equal pieces. Add water and kneed the dough then form the dough in a ball. To make the beef filling: Serve hot, warm or at room temperature. With a fork, dip it in flour and press down to create the authentic patty crimped edges. The dough should be a little sticky. Feel free to bring the dough together in a food processor. First, roll out the chilled pastry to about 3mm, and cut around a saucer/small plate ours was 170mm/ 6 ½ inch.

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