‘Blind’ Jamaican Beef Patties

patty party!Ja Mon!  For those of you who think I am cooking beef patties that are specifically for blind people, get lost already!  The meaning of ‘blind’ in the recipe title is all about having an idea of what the beef patties should taste like, but no set recipe.  I have a vague familiarity with these but have not had them in years and didn’t want to go digging around for recipes, so we made one up.  This is by far, the most fun way to cook!  You write your ingredient list by the order you add them to the dish.  Needs a little salt?  Measure what you use, say 1/4 teaspoon and if it works, write that down.  I find that if you possess the natural cooking instinct and a decent palette, your dishes are sure to taste pretty good when cooked in this fashion.  

Jamaican Beef Birthday PattiesIt happened to be Mr. Cheese’s birthday on the day we made these and it was exactly what he wanted for dinner.  The flavor of the meat mixture was fantastic!  Sweet and smokey with the perfect hit of spicy!  Of course, being the non-baker that I am, we did not dare to try the puff pastry from scratch this time around.  Maybe on another, more brave occasion but for now, good old Pepperidge Farm did the trick. 

Jamaican Beef Patties

  • 2 pounds ground beefmeat
  • 1 cup brown rice, cooked
  • 2 Tablespoons olive oil
  • 1 sweet onion, small dice
  • 1 cup sweet peas
  • 2 teaspoons masala spice blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ginger
  • 6 ounces  tomato paste
  • 1 cup water
  • 1/3 cup heavy cream
  • no-stick baking spray
  • 4 sheets of puff pastry, (enough to make 8 large & 8 small patties)
  • 1 egg
  • 1 Tablespoon water
  • flour, as needed 

How to Make It!

In a large sauce pot, heat the olive oil over medium heat and add onion.  Cook until translucent and add the ground beef.  Once the meat is fully cooked, drain off the grease then add the tomato paste, water and all seasonings and stir until thoroughly combined.  Turn heat to medium-low and allow to cook for about 10 minutes.  Fold in the rice and peas, then slowly pour in the cream while stirring the mixture.  Allow to cook another 5 minutes.  

Assembly 

Pre-heat oven to 400 degrees.  Sprinkle some flour on a clean, smooth surface and lay out the puff pastry dough.  Place a round item (we used a bowl) on the dough and use a sharp knife, such as a paring knife, to cut around the outside of the item, so you have a nice, 6″ circle of puff pastry.  Repeat with a 3″ item (we used a ramekin).  Place about 1/3 cup of filling on the bottom half of the pastry, leaving about a 1/2 inch border.  Fold the top part of the pastry over the filling and use your fingers to pinch a seal closed on the border. 

Use water on your finger-tip to dab at the edges of the pastry once they are sealed.  This allows for a better seal and prevents the filling from leaking out.  patty prepLikewise, if any of the pastry tears, a dab of water on it, rubbed lightly, will usually do the trick to seal the tear. 

In a small bowl, mix one egg and one tablespoon of water to make an eggwash.  Brush lightly onto the pastries once all are filled and sealed.  Bake on the middle rack for 16 to 20 minutes, turning the pan halfway, about mid-way through baking.  Allow to cool for about 5 minutes before serving.  We enjoyed them with a little peach and mango salsa on the side.  Serves 8-10

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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