Speedy Jamaican Patties
Recipe by: Dietitians of Canada
Spicy, beefy, an entire meal all in a handy pastry pocket! These patties are likely descended from the pasty from Great Britain. The traditional version uses the very hot Scotch Bonnet pepper. We’re calling for milder hot pepper, the jalapeno. If you don’t like spicy food skip the cayenne and jalapeno pepper and use sweet mild bell peppers instead.
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large yellow onion, peeled and finely chopped
- 1 jalapeno, seeded and finely minced (optional)
- 2 medium cloves garlic, peeled and minced
- Pinch cayenne pepper, or more to taste
- 1 tablespoon curry powder
- 1 teaspoon salt
- ¼ cup breadcrumbs
- 1 refrigerated pastry or biscuit dough
- 1 egg
- Large frying pan
- Spatula or wooden spoon
- Cookie cutter or large glass
- Cutting board
- Pastry brush
- Large baking sheet
- Preheat the oven to 375°F.
- Warm the olive oil in a large frying pan over medium-high heat.
- Add beef, breaking it up. Cook about 6 minutes or until cooked through and no longer pink.
- Add the onion, jalapeno and garlic. Cook for 3 minutes.
- Add the cayenne, curry, salt and breadcrumbs and cook for 10 minutes more. Set aside.
- Meanwhile, with a cookie cutter or rim of a bowl, cut the dough into 6-inch circles. Set circles on a large platter or cutting board.
- Place 2 tablespoons of the meat filling onto half of each round of dough.
- In a small bowl, beat the egg with ¼ cup water.
- With a pastry brush or your finger, brush the edges of the dough with egg and water wash.
- Fold dough over the filling to make a half-moon shape. Press edge with the back of a fork to seal tightly.
- Place on a large baking sheet.
- Put in the oven and bake for 25 to 30 minutes, or until the pastry is golden brown. Serve.