BITE JAMAICAN BEEF PATTIES
25 mins
COOK TIME
40 mins
TOTAL TIME
1 hour 5 mins
1 teaspoon oil
2 green onions, chopped
1 medium onion, finely chopped
1 Scotch bonnet pepper, finely chopped*
1 lb ground beef
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon pepper
½ cup breadcrumbs
½ cup beef stock
1 sheet frozen puff pastry, thawed
½ teaspoon turmeric
¼ cup water
DIRECTIONS
Thaw the puff pastry for 30 minutes to an hour. As it thaws, create the filling for the Patties.
In a large pan over medium heat, add a teaspoon of oil and saute the onions and Scotch bonnet until the onions are translucent and the pepper has fsoftened.
Add in the beef, thyme, allspice, curry powder, salt, and pepper. Stir often and cook until the meat has browned, about 10-12 minutes.
Add the breadcrumbs and then pour the beef stock in, slowly, as you stir the mixture together. The beef mixture should become soft and moist, but not liquidy. If the mixture is not moist, add another tablespoon of beef stock or water. If it is too liquidy, add another tablespoon of breadcrumbs.
Remove the mixture from heat and preheat the oven to 400 degrees F.
Spray a muffin pan with nonstick cooking spray.
Place the thawed pastry sheet on a lightly floured surface, and thin it slightly with a rolling pin. After it is stretched out, sprinkle the sheet with tumeric. Using your fingers (you may want to wear gloves, as the tumeric will stain your hands yellow), rub the tumeric over the pastry sheet. When the sheet has become evenly yellow, cut it into 12 pieces.
Line the dough in the muffin cups, with the tumeric side facing down. Make sure to stretch them out, so there is plenty of dough hanging over. Divide the meat mixture evenly into the dough cups. The mixture should be touching the side without turmeric.
Pull the sides of the dough up, and pinch them together well to seal the patties. Use water along the seams to help smooth them together.
If you'd like, flip the bundles upside-down in the muffin pan so that the seams are on the bottom of the pan, and will be hidden when you serve them.
Bake 30 minutes, or until golden.
25 mins
COOK TIME
40 mins
TOTAL TIME
1 hour 5 mins
1 teaspoon oil
2 green onions, chopped
1 medium onion, finely chopped
1 Scotch bonnet pepper, finely chopped*
1 lb ground beef
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon pepper
½ cup breadcrumbs
½ cup beef stock
1 sheet frozen puff pastry, thawed
½ teaspoon turmeric
¼ cup water
DIRECTIONS
Thaw the puff pastry for 30 minutes to an hour. As it thaws, create the filling for the Patties.
In a large pan over medium heat, add a teaspoon of oil and saute the onions and Scotch bonnet until the onions are translucent and the pepper has fsoftened.
Add in the beef, thyme, allspice, curry powder, salt, and pepper. Stir often and cook until the meat has browned, about 10-12 minutes.
Add the breadcrumbs and then pour the beef stock in, slowly, as you stir the mixture together. The beef mixture should become soft and moist, but not liquidy. If the mixture is not moist, add another tablespoon of beef stock or water. If it is too liquidy, add another tablespoon of breadcrumbs.
Remove the mixture from heat and preheat the oven to 400 degrees F.
Spray a muffin pan with nonstick cooking spray.
Place the thawed pastry sheet on a lightly floured surface, and thin it slightly with a rolling pin. After it is stretched out, sprinkle the sheet with tumeric. Using your fingers (you may want to wear gloves, as the tumeric will stain your hands yellow), rub the tumeric over the pastry sheet. When the sheet has become evenly yellow, cut it into 12 pieces.
Line the dough in the muffin cups, with the tumeric side facing down. Make sure to stretch them out, so there is plenty of dough hanging over. Divide the meat mixture evenly into the dough cups. The mixture should be touching the side without turmeric.
Pull the sides of the dough up, and pinch them together well to seal the patties. Use water along the seams to help smooth them together.
If you'd like, flip the bundles upside-down in the muffin pan so that the seams are on the bottom of the pan, and will be hidden when you serve them.
Bake 30 minutes, or until golden.
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