Thank you for this recipe!
I went into making this recipe feeling sure that it wouldn't turn out, because recipes requiring dough rarely work out for me. But WOW. Not one thing went wrong, they turned out GREAT. Crisp all around, and delicious inside. These will be a regular on our dinner table from now on. Also, we had left overs, and they reheated quite nicely.
The pastry wasn't as flaky as what I'm used to buying at the Jamaican bakeries. The filling was great- I did add a little extra liquid and let it "stew" for about 20 minutes to make the meat really soft.
So here's the thing. I made this recipe with whole wheat flour. Although, whole wheat is better for you it is not necessarily the best tasting. The second time I used all purpose flour and a lot of vegetable shortening.
this is a modified version of a real jamaican beef patty recipe. The original patties are not made with baking powder or tumeric. We use an ice cold water mixture with little sugar egg shade food coloring salt lots of butter and beef suet in order to give it an exceptional flaky crust.
The herbs are all blended together to ensure consistency with flavouring when added to the ground beef. Then the meat is left to simmer and flavoured to taste. If you require more information please send request to my email addres
I really liked this recipe--especially because the dough turned out well! That is usually a challenge for me. I substituted jalapeno peppers for the Scotch pepper, as suggested, and I also substituted the bread crumbs with an equivalent amount of crushed oatcakes.
Very yummy, and my husband loved them! My long prep time is no doubt due to having a three month old son who doesn't like to be put down for any length of time!