Friday, December 16, 2011
Jamaican Meat Patties " A Delicious Caribbean holiday Snack"
For the pastry
2 Cups all purpose flour
1 tablespoon ground turmeric or annatto
1 teaspoon salt
½ cup or 1 stick butter
¾ cup cold water
Sift the flour, turmeric and salt in a bowl. Cut the butter into small pieces and add the flour mixture. Mix well with fingers until the mixture resembles course meal or breadcrumbs. Wrap dough in plastic and chill for 45 minutes to 1 hour
2 tablespoons butter or margarine
1 medium onion finely chopped
2 large garlic cloves finely chopped
1 hot pepper deseeded and chopped ( can use 2 teaspoon hot sauce)
1 sprig of thyme finely chopped
2 sprigs fresh chives finely chopped
2 sprigs fresh parsley finely chopped
2 large tomatoes finely chopped
2 large boneless Chicken breast cut into small cubes to make 2 cups ( or ground beef or fish)
1 teaspoon ground turmeric or annatto
1 teaspoon ground ginger
½ teaspoon ground cumin
1 teaspoon all spice
¼ cup chicken stock
Salt and pepper to taste
1 tablespoon brandy or rum
Heat the butter in a large sauce pan, cook the onion, garlic, hot pepper, thyme, chives, parsley and tomatoes until soft. Add the chicken and the remaining spices
Season with salt and pepper to taste. Add the stock and cook over medium heat for 15 minutes or until liquid is evaporated, Add the brandy and stir to combine. Remove from heat and cool.
2 egg yolks beaten together in a small bowl
Preheat the oven to 400 degrees, Roll out the pastry and cut into circles using a small saucer( about 8-12 inches).
Place 2 tablespoon of the filling on one side of the circle, brush the edge lightly with the egg yolk and fold the other side over so that the edges meet. Crimp edges together using a folk until edges are sealed. Place the patties on a greased baking sheet, brush tops with the beaten egg yolks. Bake in the oven for 35 minutes or until tops are golden.
Makes 6 large patties or 12 small.