I am looking for a recipe for Jamaican beef patties similar to the ones made at Randy's within Toronto.?
Is anyone familiar next to this restaurant? They make the best beef patty. Since I moved to the USA, I have on the other hand to find a Jamaican beef patty that I resembling. So, I decided to try making them myself. If you own a delicious beef meat pie recipe, please share.
Answers:
They said they voted Randy's patties the best, and this is what I get from the recipe link at Jamaicans.com. Hope it help!
Sorry I took so long; yeah, just use shortening for the suet.
INGREDIENTS FOR BEEF FILLING:
2 lbs ground beef
1/2 teaspoon Accent
8 sprigs of thyme
2 ozs escallion
2 small hot pepper
1 teaspoon paprika
half a loaf french bread
1 teaspoon brackish
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METHOD:
Grind escallion and hot pepper in a mincing mill.
Add to ground beef next to salt.
Place meat within a saucepan making a well surrounded by the center into which place 4 sprigs of thyme.
Cook without adding together any water or round until meat has lost its broth and lone certain amount of grease remains.
Pour off excess grease and add this to the paprika to be used latter on, strained for coloring meat.
While meat is being cooked, pour sufficient cold river over bread in a saucepan to cover and soak for a few minutes, afterwards squeeze dry, saving dampen.
Pass bread through mincing mill and return the ground bread water next to 4 sprigs of thyme and cook until bread is dry.
Combine meat and cooked bread.
Add color, paprika in sufficient total to color the meat to taste.
Cook together for a further 20 mins.
Add Accent . Remove from fire. Cool for satisfying pastry circles.
INGREDIENTS FOR PASTRY:
11 ozs suet (beef fat or shortening)
4 cups flour
1 horizontal teaspoon salt
2/3 cup iced hose
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METHOD:
Trim adjectives skin and fatty membrane from suet and set overnight in freezer.
Next sunshine, with a outstandingly sharp knife shave suet as finely as possible.
Combine brackish and flour, then work contained by suet as you would shortening in plain pastry, adjectives it in near two knives.
Add iced dampen in sufficient amount to own a dough which can be rolled out.
Form into a ball and beside a rolling pin, pat gently, turning the dough over once or twice surrounded by order to enjoy it all properly held together.
Set overnight wrapped surrounded by wax paper surrounded by freezer.
Next day, verbs off ample dough (after defrosting) to roll into a circle the size of a breakfast saucer.
Dip dough in flour formerly rolling.
Roll quite shrunken and cut in a circle. (use saucer for help) In the center of respectively circle place a spoonful of meat, fold dough over to form a crescent shape seal edges next to egg white or by crimping the edge and folding dough slightly underneath.
Do not prick the pastry.
Bake on ungreased tin sheet in a hot oven for in the order of 35 mins.
This recipe will make roughly 3 dozen regular patties. if cocktail patty are needed, use a smaller cutter than a saucer.
Serving 3 dozen regular size patties.Try different filling for experiment.