Don't Forget the Coco Bread

Jamaica Beef Patties


You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Any smaller and they tend to come apart at the seams - a bit like gaping mouths (see lead photo). Also, be sure to roll the pastry dough thinly - a true 1/8-inch. And lastly, I can't resist brushing the patties with a bit of beaten egg before placing them in the oven - it makes the crust nice and golden. Also, feel free to subsitute the beef with any variety of meats you're willing to try, lobster, shrimp, or try a vegetable patty. I'll add a Veggie filling recipe at the bottom.

Pastry

Ingredients:

• 2 cups all-purpose flour
• 1/2 Tablespoon curry powder
• 1/4 teaspoon salt
• 1/4 cup solid shortening
• 1/4 cup (1/2 stick or 4 Tablespoons) cold margarine
• 1/3 cup icy cold water

Directions:

1. Whisk together flour, curry powder, and salt in a large bowl.
   
   
2. Place in the bowl of a food processor fitted with the metal blade.
   
   
3. Add shortening and margarine.
   
   
4. Pulse until mixture is crumbly.
   
   
5. Add cold water and pulse just until a dough forms. Do not over-process.
   
   
6. Roll dough on a floured wooden cutting board to 1/8-inch thickness. (At this point, you may cover the dough ball in plastic wrap and refrigerate overnight. Let rest at room temperature for 15 minutes before proceeding.)
   
   
7. Cut circles 8 inches in diameter (use a paper template).
   
   
8. Cover circles with plastic wrap until ready to use.
   

Filling

Ingredients:

• 2 tablespoon oil
• 1 Small white onion, Finely chopped
• 1/4 teaspoon Chopped Scotch Bonnet pepper
• 1/2 lb. Lean ground beef
• 1/2 teaspoon Salt
• 1/2 teaspoon Freshly ground black pepper1/2 teaspoon Curry powder
• 1/2 teaspoon Dried thyme
• 1/4 cup Breadcrumbs
• 1/4 cup Beef or chicken stock
• 1 Egg, beaten
• 1/4 cup Water

Directions:

1. In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp.
   
   
2. Add the ground beef, salt, pepper, curry powder and thyme and mix well.
   
   
3. Brown the meat for about 10 minutes, stirring occasionally.
   
   
4. Add the breadcrumbs and stock and combine all the ingredients well.
   
   
5. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
   
   
6. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery.

Actual Patty

Directions:

1. Preheat the oven to 350F and remove the dough from the refrigerator.
   
   
2. With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick.
   
   
3. Cut six 6-inch circles from the dough (you can use a bowl).
   
   
4. Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border.
   
   
5. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).
   
   
6. Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes.
   
   
7. Serve immediately with some hot sauce.

Coco Bread

Ingredients

• 2 packets yeast
• 1 tsp sugar
• 1/4 cup warm water
• 1 medium egg
• 1 cup warm milk
• 1 tsp salt
• 3.5 cups white flour
• 1/2 cup melted butter

Directions:

1. Mix the yeast, sugar and water together.
   
   
2. Beat the egg and stir in to the mixture.
   
   
3. Stir in the milk and salt.
   
   
4. Stir in 2 cups of the flour.
   
   
5. Slowly add more flour, stop when the mixture becomes stiff.
   
   
6. Knead the dough until it is smooth - this should take about 10 minutes.
   
   
7. Transfer the dough to a clean bowl and some of the melted butter.
   
   
8. Roll the dough around the bowl until it is entirely coated in butter.
   
   
9. Cover with a damp towel for 1 hour (this will allow the mixture to rise).
   
   
10. Divide the dough in to 10 pieces and roll each piece in to a circle, about 1/2 cm thick.
    
    
11. Brush the dough with melted butter then fold in half.
    
    
12. Preheat your oven to 425 degrees.
    
    
13. Place folded pieces on a well greased sheet and place on the bottom rack of the oven.
    
    
14. Bake until golden brown (this should take around 15 minutes)

Veggie Filling

Ingredients:

• 1 tablespoon coconut oil
• 1/2 cup 1/4-inch-diced yellow onion
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon cayenne
• Coarse sea salt
• 2 larges cloves garlic, minced
• 3/4 cup coconut milk
• 1/4 cup 1/4-inch-diced carrots
• 1/4 cup 1/4-inch-diced yellow potatoes
• 1/2 cup fresh green peas (or frozen)
• 1/2 cup sweet fresh corn (or frozen)
• 1/2 cup shredded cabbage
• 1 tablespoon minced fresh thyme
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon freshly ground white pepper

Directions:

1. In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt.
   
   
2. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized.
   
   
3. Add the garlic and cook for an additional 2 minutes.
   
   
4. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes.
   
   
5. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more.
   
   
6. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.

Lobster Filling

Ingredients:

• 1½ cups chopped lobster meat
  
• ¼ tsp salt
• ¼ tbsp scotch bonnet pepper diced
• ½ stalk escallion (Scallions) chopped
  
• 1 tbsp curry powder
• ¼ tsp sugar
• ½ tsp allspice

Directions:

1. Sauté escallion and pepper in a frying pan.
   
   
2. Add chopped lobster meat in frying pan and fry until lobster is cooked.
   
   
3. Add curry powder, sugar, salt and allspice.
   
   
4. Continue to stir and allow to simmer until lobster is well cooked.
   
   
5. Ensure that the curry lobster is wet when placing it on the patty crust.