selling them.why?help!
Answer:
Jamaican Patties
INGREDIENTS:
o3 pounds lean ground beef
o2 cups seasoned bread crumbs
o1 (28 ounce) can tomato sauce
o1 bunch (1-inch) pieces green onions
o1/4 cup soy sauce
o1/4 cup MaggiTM juice seasoning
o1 tablespoon salt
o1 tablespoon pepper
o1 teaspoon vinegar-based hot pepper sauce
o2 recipe pie crust pastry
o2 eggs
o1/4 cup water
DIRECTIONS:
1.In a huge bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may have need of to use your hands. Set aside.
2.Preheat the oven to 425 degree F (220 degrees C).
3.Roll out the pie crust dough to 1/8 inch concreteness, and cut into 6 inch circles using a large coffee can. Place a heap tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a partly circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets. The pies may also be frozen at this point. Whisk together the egg and water contained by a small bowl using a fork. Brush the egg wash over the tops of the pies.
4.Bake for 30 to 40 minutes within the preheated oven, until golden brown. If you are baking frozen pies, add an optional 10 minutes.
Basic Flaky Pie Crust
INGREDIENTS:
o1 1/4 cups all-purpose flour
o1/4 teaspoon salt
o1/2 cup shortening, chilled
o3 tablespoons rime water
DIRECTIONS:
1.Whisk the flour and saline together in a prevailing conditions size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons rime water over flour. Toss mixture near a fork to moisten, adding more hose a few drops at a time until the dough comes together.
2.Gently gather dough particle together into a ball. Wrap surrounded by plastic wrap, and chill for at least 30 minutes in the past rolling.
3.Roll out dough, and put in a pie plate. Fill beside desired filling and scorch.
Meat Pie
What You Need:
PASTRY
2 1/2 cups flour
1/2 teaspoon salt
3/4 cup cooking oil, chilled and cut into
1/4 -inchbits
4 to 6 tablespoons ice wet
MEAT FILLING
2 tablespoons butter
1 tablespoon vegetable oil
1 cup finely chopped onions
1/4 cup finely chopped green pepper
1 pound lean ground beef, preferably chuck
3 medium-sized firm ripe tomatoes, peel, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained can tomatoes
1 tablespoon finely chopped green olives
1 teaspoon finely chopped garlic
1 teaspoon crushed hot red pepper
1 tablespoon finely chopped fresh parsley
1/2 teaspoon crumbled dried thyme
2 tablespoons dry sherry
1 tablespoon malt vinegar
1/2 teaspoon dry mustard
How To Cook:
PASTRY:
1. In a large, chilled bowl, combine the flour, brackish and lard. With your fingertips rub the flour and large together until they look like flakes of coarse teatime. Do not let the mixture become fatty.
2. Pour 4 tablespoons of ice wet over the mixture all at once, toss together insubstantially, and gather the dough into a orb. If the dough crumbles, add up to 2 tablespoons more dampen by drops until the particles hug.
3. Shape the dough into a cylinder 12 inches long and about 1/2 inch contained by diameter, dust with a touch flour, wrap it in wax weekly, and set it aside.
MEAT FILLING:
1. Meanwhile prepare the filling. In a weighty 10- to 12-inch skillet, melt the butter contained by the oil over moderate roast. When the foam begins to subside, drop contained by the onions and green pepper and, stirring frequently, cook for about 5 minutes.
2. Watch discreetly for any sign of burning and regulate the heat as expected. Add the beef to the onion mixture. Stirring frequently and mashing any lumps next to the back of the spoon, cook the meat long satisfactory for all traces of pink to disappear.
3. Add the tomatoes and, still stirring, cook briskly until almost adjectives of the liquid contained by the pan have evaporated and the mixture is thick adequate to hold its shape lightly surrounded by the spoon.
4. Stir in the olives, garlic, red pepper, parsley and thyme. Remove the skillet from the warmness, stir in the sherry, vinegar and mustard, and consent to the filling cool to room heat.
5. Preheat the oven to 450°. Cut a 7-inch-long piece crosswise off the dough cylinder and set the rest aside. On a insubstantially floured surface, pat the dough into a rough circle about 1 inch sticky.
6. Dust a little flour over and underneath it and roll it out from the center to within an inch of the far boundary of the dough. Lift the dough and turn it clockwise about 3 inches; roll again from the center to inwardly an inch or so of the far edge.
7. Repeat-lifting, turning, rolling-until the circle is more or less 1/8 inch thick and 13 to 14 inches contained by diameter. If the dough sticks to the board or table, lift it kind-heartedly with a metal spatula and sprinkle rather flour under it.
8. Drape the dough round over the rolling pin, hoist it up, and unroll it slackly over a 9-inch pie pan. Gently press the dough into the vessel, but be careful not to stretch it. With a set of two of scissors trim the dough, leaving a 1-inch over-hang adjectives around the outside of the pan.
9. Spoon the meat nourishing into the pie, spreading it and smoothing the top with a spatula. Pat the reserved dough into a 1-inch-thick round and, surrounded by similar fashion as above, roll it out into a circle around 1/8 inch thick and 10 inches within diameter.
10. Using a brush or your finger, moisten the edges of the bottom crust with cold sea. Drape the 10-inch round over the rolling pin, lift it up and unroll it over the wadding.
11. Moisten the rim of the pie again, then move up up the over-hanging dough and gently fold it over the top edges. Press the tines of a fork adjectives around the rim of the pie to enclose the wadding securely, and prick the top truly in 7 or 8 places next to the tips of the tines.
12. Bake in the middle of the oven for 10 minutes, lower the steam to 350°, and continue to boil for 45 minutes longer, or until the crust is golden brown. Serve the pie at once, directly from the pan.
To Serve: 4 to 6
==============================...
Jamaican Beef Patties
Original recipe relinquish:
10 pastries
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons curry powder
1 dash saline
1/4 cup margarine
1/4 cup shortening
1/3 cup water
2 tablespoons margarine
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon saline
1 teaspoon pepper
1/2 cup beef broth
1/2 cup dry bread crumbs
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degree F (200 degrees C). In a big bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut contained by 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in marine until mixture forms a ball. Shape dough into a log, and cut into 10 equal section. Roll each sector into a six inch circle (approximately 1/8 inch thick). Set aside.
Melt margarine in a skillet over milieu heat. Saute onion until soft and translucent. Stir surrounded by ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon saline, and pepper.
Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until soft is absorbed. Remove from bake.
Spoon equal amounts of filling into respectively pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of respectively patty near beaten egg.
Bake contained by preheated oven for 30 minutes, or until golden brown.
NUTRITION INFORMATION
Servings Per Recipe: 10
Amount Per Serving
Calories: 371
Total Fat: 24.9g
Cholesterol: 60mg
Sodium: 473mg
Total Carbs: 24.4g
Dietary Fiber: 1.2g
Protein: 11.8g
I think you inevitability to look in supermarkets surrounded by ethnic areas. They carry them, for example, contained by Hannaford's in Waltham Mass which caters to oodles groups from the Caribbean in the Waltham nouns..
allrecipes.com then knob in jamicain pattie.
I used this recipe until I get the combo I wanted,
I crave them almost every Saturday,
When talking to the locals, they do not use shortening or fat usuallly,most of them use flour and water and brackish, to make the crust. I cant grasp it right when i go this so I own to use the shortening.
Also, I omit the bread crumbs and product mine meat patties.
When making the padding create you own,for your taste, I reason using the right pepper and a good curry is the switch to it all, if you dont hold the scotch bonnet or bird pepper it seems to deficiency that caribbean zest. I wouldnt use tobasco or a jalapeno, find a good hot pepper if you cant find the scotch bonnet.
When zest testing, take home sure the filling is moral and spicy flavor, as the crust will absorb some of the spice and flavor.
When rolling out the dough.I found that making the crust recipe then freezing it for a bit 10 minutes or so to cool it rotten makes it much easier to work next to. Take a golfball size piece of the dough and roll it out, not to thin, but give or take a few the size of a breakfast plate, i guess, when you have it rolled, bring a big spoon full of the filling and put it contained by the center of the crust , fold it over and seal it near a fork, it should look like a partially moon.
When baking you can either dry-clean them with a worsted egg, that makes the crust fakier and crispier or you can overheat them plain, leaving them a chewier crust. I similar to the crispy and my family approaching the chewy. bake within a hot oven.. 375-400 degrees until they are a golden brown. As you variety them you will know by looking at them when they are done. Sometimes they take almost 15 minutes.. somtimes about 45.. I surmise that has to do next to the consistenty of the crust and how much filling i've put within them.
I hope you found this easy enuff.
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Answer:
Jamaican Patties
INGREDIENTS:
o3 pounds lean ground beef
o2 cups seasoned bread crumbs
o1 (28 ounce) can tomato sauce
o1 bunch (1-inch) pieces green onions
o1/4 cup soy sauce
o1/4 cup MaggiTM juice seasoning
o1 tablespoon salt
o1 tablespoon pepper
o1 teaspoon vinegar-based hot pepper sauce
o2 recipe pie crust pastry
o2 eggs
o1/4 cup water
DIRECTIONS:
1.In a huge bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may have need of to use your hands. Set aside.
2.Preheat the oven to 425 degree F (220 degrees C).
3.Roll out the pie crust dough to 1/8 inch concreteness, and cut into 6 inch circles using a large coffee can. Place a heap tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a partly circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets. The pies may also be frozen at this point. Whisk together the egg and water contained by a small bowl using a fork. Brush the egg wash over the tops of the pies.
4.Bake for 30 to 40 minutes within the preheated oven, until golden brown. If you are baking frozen pies, add an optional 10 minutes.
Basic Flaky Pie Crust
INGREDIENTS:
o1 1/4 cups all-purpose flour
o1/4 teaspoon salt
o1/2 cup shortening, chilled
o3 tablespoons rime water
DIRECTIONS:
1.Whisk the flour and saline together in a prevailing conditions size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons rime water over flour. Toss mixture near a fork to moisten, adding more hose a few drops at a time until the dough comes together.
2.Gently gather dough particle together into a ball. Wrap surrounded by plastic wrap, and chill for at least 30 minutes in the past rolling.
3.Roll out dough, and put in a pie plate. Fill beside desired filling and scorch.
Meat Pie
What You Need:
PASTRY
2 1/2 cups flour
1/2 teaspoon salt
3/4 cup cooking oil, chilled and cut into
1/4 -inchbits
4 to 6 tablespoons ice wet
MEAT FILLING
2 tablespoons butter
1 tablespoon vegetable oil
1 cup finely chopped onions
1/4 cup finely chopped green pepper
1 pound lean ground beef, preferably chuck
3 medium-sized firm ripe tomatoes, peel, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained can tomatoes
1 tablespoon finely chopped green olives
1 teaspoon finely chopped garlic
1 teaspoon crushed hot red pepper
1 tablespoon finely chopped fresh parsley
1/2 teaspoon crumbled dried thyme
2 tablespoons dry sherry
1 tablespoon malt vinegar
1/2 teaspoon dry mustard
How To Cook:
PASTRY:
1. In a large, chilled bowl, combine the flour, brackish and lard. With your fingertips rub the flour and large together until they look like flakes of coarse teatime. Do not let the mixture become fatty.
2. Pour 4 tablespoons of ice wet over the mixture all at once, toss together insubstantially, and gather the dough into a orb. If the dough crumbles, add up to 2 tablespoons more dampen by drops until the particles hug.
3. Shape the dough into a cylinder 12 inches long and about 1/2 inch contained by diameter, dust with a touch flour, wrap it in wax weekly, and set it aside.
MEAT FILLING:
1. Meanwhile prepare the filling. In a weighty 10- to 12-inch skillet, melt the butter contained by the oil over moderate roast. When the foam begins to subside, drop contained by the onions and green pepper and, stirring frequently, cook for about 5 minutes.
2. Watch discreetly for any sign of burning and regulate the heat as expected. Add the beef to the onion mixture. Stirring frequently and mashing any lumps next to the back of the spoon, cook the meat long satisfactory for all traces of pink to disappear.
3. Add the tomatoes and, still stirring, cook briskly until almost adjectives of the liquid contained by the pan have evaporated and the mixture is thick adequate to hold its shape lightly surrounded by the spoon.
4. Stir in the olives, garlic, red pepper, parsley and thyme. Remove the skillet from the warmness, stir in the sherry, vinegar and mustard, and consent to the filling cool to room heat.
5. Preheat the oven to 450°. Cut a 7-inch-long piece crosswise off the dough cylinder and set the rest aside. On a insubstantially floured surface, pat the dough into a rough circle about 1 inch sticky.
6. Dust a little flour over and underneath it and roll it out from the center to within an inch of the far boundary of the dough. Lift the dough and turn it clockwise about 3 inches; roll again from the center to inwardly an inch or so of the far edge.
7. Repeat-lifting, turning, rolling-until the circle is more or less 1/8 inch thick and 13 to 14 inches contained by diameter. If the dough sticks to the board or table, lift it kind-heartedly with a metal spatula and sprinkle rather flour under it.
8. Drape the dough round over the rolling pin, hoist it up, and unroll it slackly over a 9-inch pie pan. Gently press the dough into the vessel, but be careful not to stretch it. With a set of two of scissors trim the dough, leaving a 1-inch over-hang adjectives around the outside of the pan.
9. Spoon the meat nourishing into the pie, spreading it and smoothing the top with a spatula. Pat the reserved dough into a 1-inch-thick round and, surrounded by similar fashion as above, roll it out into a circle around 1/8 inch thick and 10 inches within diameter.
10. Using a brush or your finger, moisten the edges of the bottom crust with cold sea. Drape the 10-inch round over the rolling pin, lift it up and unroll it over the wadding.
11. Moisten the rim of the pie again, then move up up the over-hanging dough and gently fold it over the top edges. Press the tines of a fork adjectives around the rim of the pie to enclose the wadding securely, and prick the top truly in 7 or 8 places next to the tips of the tines.
12. Bake in the middle of the oven for 10 minutes, lower the steam to 350°, and continue to boil for 45 minutes longer, or until the crust is golden brown. Serve the pie at once, directly from the pan.
To Serve: 4 to 6
==============================...
Jamaican Beef Patties
Original recipe relinquish:
10 pastries
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons curry powder
1 dash saline
1/4 cup margarine
1/4 cup shortening
1/3 cup water
2 tablespoons margarine
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon saline
1 teaspoon pepper
1/2 cup beef broth
1/2 cup dry bread crumbs
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degree F (200 degrees C). In a big bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut contained by 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in marine until mixture forms a ball. Shape dough into a log, and cut into 10 equal section. Roll each sector into a six inch circle (approximately 1/8 inch thick). Set aside.
Melt margarine in a skillet over milieu heat. Saute onion until soft and translucent. Stir surrounded by ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon saline, and pepper.
Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until soft is absorbed. Remove from bake.
Spoon equal amounts of filling into respectively pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of respectively patty near beaten egg.
Bake contained by preheated oven for 30 minutes, or until golden brown.
NUTRITION INFORMATION
Servings Per Recipe: 10
Amount Per Serving
Calories: 371
Total Fat: 24.9g
Cholesterol: 60mg
Sodium: 473mg
Total Carbs: 24.4g
Dietary Fiber: 1.2g
Protein: 11.8g
I think you inevitability to look in supermarkets surrounded by ethnic areas. They carry them, for example, contained by Hannaford's in Waltham Mass which caters to oodles groups from the Caribbean in the Waltham nouns..
allrecipes.com then knob in jamicain pattie.
I used this recipe until I get the combo I wanted,
I crave them almost every Saturday,
When talking to the locals, they do not use shortening or fat usuallly,most of them use flour and water and brackish, to make the crust. I cant grasp it right when i go this so I own to use the shortening.
Also, I omit the bread crumbs and product mine meat patties.
When making the padding create you own,for your taste, I reason using the right pepper and a good curry is the switch to it all, if you dont hold the scotch bonnet or bird pepper it seems to deficiency that caribbean zest. I wouldnt use tobasco or a jalapeno, find a good hot pepper if you cant find the scotch bonnet.
When zest testing, take home sure the filling is moral and spicy flavor, as the crust will absorb some of the spice and flavor.
When rolling out the dough.I found that making the crust recipe then freezing it for a bit 10 minutes or so to cool it rotten makes it much easier to work next to. Take a golfball size piece of the dough and roll it out, not to thin, but give or take a few the size of a breakfast plate, i guess, when you have it rolled, bring a big spoon full of the filling and put it contained by the center of the crust , fold it over and seal it near a fork, it should look like a partially moon.
When baking you can either dry-clean them with a worsted egg, that makes the crust fakier and crispier or you can overheat them plain, leaving them a chewier crust. I similar to the crispy and my family approaching the chewy. bake within a hot oven.. 375-400 degrees until they are a golden brown. As you variety them you will know by looking at them when they are done. Sometimes they take almost 15 minutes.. somtimes about 45.. I surmise that has to do next to the consistenty of the crust and how much filling i've put within them.
I hope you found this easy enuff.
More Questions & Answers...