HOW TO MAKE JAMAICAN BEEF PATTIES with FLAKY CRUST

hey foodies today i'm going to be teaching you how to make some jamaican beef patties with a nice flaky crust roma's kitchen style [Music] i'm working with three and a third cups of all-purpose flour today i'm going in with one tablespoon of granulated sugar here next to this i'm going to be adding in some jamaican bitter pop curry and this skirt is packed with flavors i'm adding this curry because i want to get the crust nice and flavorful so i'm going in with just one tablespoon of the bitter pot curry and the link for this car will be in the description box so you can get your bitter pot curry next i'm going in with one tablespoon of turmeric powder and this will help alongside the curry to give it that nice color next i'm adding in one teaspoon of salt add that all in then i'm going to be whisking everything mixing everything together with my whisk here and this is just to get all the ingredients so far nice and evenly distributed we're now moving to the first step to achieve that nice flakiness right we need maximum flakiness because that's what a jamaican beef fatty is all about that nice flaky crust now this is 110 grams of unsalted butter and 50 grams of vegetable shortening you want to make sure that this is nice and cold because we want we don't want that butter and that shortening to actually melt in our flour mixture right now we want to just mix everything together kind of crumble it so everything comes together as a nice breadcrumb like consistency add that all in now if where you are if your new kitchen is very warm you just need to use a fork to do this but my kitchen is very cold right now that's perfect so i'm going in with my hand i'm just going to press everything together the the butter the shortening and the flour mixture until everything is just nice and crumbly just like breadcrumb all right that's it look at it guys it's looking just like breadcrumbs this is perfect this is how you want it before you put everything together all right so i'm going to be using 3.5 percent fat milk here in my bowl i'm making just a little you know just a little way in the center because i'm going to be using overall one and two thirds cup of this 3.5 fat milk and you want to use that because this is this should be filled with fat bases to give it that maximum flakiness so i'm adding everything here moving it around with my spatula just a little bit and once everything kind of comes together then i'll use my hand to form this dough just need to use your hand work it this will give you a nice arm workout and just make a nice soft sticky dough you don't want to overwork the dough you just want to get all the ingredients so far nice and together all right guys about that time look at this dough it's nice very very soft and it has a some stickiness to it which is what you want because we're going to be adding more flour to this further on so you want the butter and the shortening in this to keep cold because you don't want it to melt that's a part of the process to achieve that nice flakiness now you want to rest your dough in the fridge for at least 30 minutes to one hour i left to mine for one hour and this will help to keep that butter and that shortening nice and cold now on to my beef guys i'm using 500 grams of minced beef here no i like seasoning my beef from the get one leaving it for a little so i'm adding here 10 grams of all-purpose seasoning and this is maggie all-purpose seasoning the link for this is also in the description box so next i'm going to be adding to this one teaspoon of onion powder a teaspoon of garlic powder also a teaspoon of ginger powder a half teaspoon of black pepper and also a half teaspoon of salt next i'm going to add to this six crushed pimento seeds this will give it such a nice flavor but ensure that you crochet your pimento seeds i've also added a tablespoon of olive oil to get everything nice and together here i'm just mixing everything up and then i'm going to rest this in the fridge for half an hour about that time my beef is smelling so good right now so it's time to cook this now in a pot i've added one and a half tablespoons of olive oil you don't want to add too much oil now in with my first seasonings i'm going in with quarter for red onion and my pot is over low heat next i'm adding in two stalks of scallion quarter for scotch bonnet pepper and i've added a little other scotch bonnet seeds in it and one clove of garlic i'm also going to be adding in some carrots and some more pimento seeds six crushed pimento seeds and a third cup of diced carrots now as it relates to the scotch bonnet pepper guys add as much scotch bonnet as you would like because scotch bunny peppers are very hot so if you can't manage the heat don't add much seeds here i'm adding in one teaspoon of dried farm leaves of course you can use fresh thyme leaves and i'm just sauteing everything here until it's time for me to add my beef and my pot is over low heat now as soon as i add in the beef i'll turn my stove up to medium now in with the beef once you do this you want to use a fork or something to kind of mash your beef out just a little because you don't want to cook this in some lumps you don't want this to cook in lumps do this for a few minutes then after a few minutes you can cover your pot and let it sit for just about five minutes to actually kind of steam and get all the redness out basically all right then here it is well most of the redness has gone so far this is smelling good you have to get your filling nice seasoned and smelling good here i'm adding one tablespoon of dark soy sauce to change the color of the beef because i don't want the beef to be white but the thing is dark soy sauce it adds color and it adds flavor but it doesn't have too much salt which is good so next i'm going in with some ketchup just two tablespoons of ketchup you don't want more than that mix everything together then you can leave this and cover it for another five minutes then after the five minutes i'm going to be adding to this a mixture of half teaspoon browning and one cup of water and the link for browning will be in the description box if you don't know what browning is you can check that out now i'm going to leave this on low flame for just about 10 minutes but before i do that i'm going to be adding in some more all-purpose seasoning just one teaspoon and you should taste your pot as you go along to adjust the taste according to your liking all right do that and then you can cover this over low flame for 10 minutes now after the 10 minutes i'm going to be adding in a half cup of breadcrumbs and this is to get rid of any excess liquid that might be in your beef you don't want your beef to be too wet because if your beef is too wet all that will go through your dough and you don't want that half cup of breadcrumbs is perfect see the beef is nice and moist but not too moist and it's very tasty now this is good turn your stove off cover your beef and allow it to cool while you work on your dough now back to my good looking dough nice and soft here i'm flowering a nice clean surface and you you'll need about a half to one cup of flour to actually flower your surface and also your rolling pin now we're going to get ready to work the dough this is why you want your dough nice and a little bit sticky from the get go so flower your rolling pin that's good and i'm going to roll this dough out until it's nice and very flat you want to get it very flat right now because this is the next step in achieving in achieving a nice flaky crust for your patties this is perfect no in order to get that flakiness we're going to work in some more butter and shortening here i've shredded my butter and the shortening cannot be shredded so that's it for that it's 100 grams of butter and 50 grams of shortening and i'm going to be spreading the shredded butter half of it all over this right now and i'm going to be rubbing some of that shortening all over as well no matter what you do to the shortening it just won't get as hard as the butter so i was unable to shred it all right now that's all in you just want to fold your dough all right lower your surface a little bit again and then you're just going to roll this out you're rolling in all that butter and shortening that you just added that's good get ready again to add more butter the rest of the butter and the shortening to this lovely once you get that all in you're going to repeat the same steps you're going to be folding this again this is what will help you to get all that flakiness fold it again and then now this stand this is the last rolling you're rolling it for the last time so you need to roll it out nice and flat just to about one centimeter thick that's it right here and i'm just going to cut mine into this is all the this all depends on you and how big you want your patties i'm going to make a really big one then some medium ones and some small ones i'm not going to say exactly how much patties you can get from this dough it all depends on how big or how small you actually want to make your patties so go ahead and cut them up and of course the sizes that you deserve i've added my beef to the food processor and i'll close this for one minute to get it nice and smooth now i'm going to be teaching you how to make the patty take some beef add it to your dough don't add too much spread it out just a little when you've added enough you fold it and you fold back that fold and then you brush that fold with some egg wash and right where you're going to seal it that's good to give the edges a little style and more sealing you're going to dip your fork in some flour and just press it against the dough do it all around that's perfect now i'm going to cut away the excess dough all around then i'm going to add some egg wash to my dough lovely rest this one on your tray with some parchment paper here i have three so far on my tray which i'm going to bake first for 25 minutes and then i have three more hair that i'll bake after and these they don't have the egg wash on them as yet you want to put the egg wash on when you're almost ready to bake these and you bake for 25 minutes at 350 degrees in a preheated oven then voila look at this guys this one is nice and hot look at the crust nice flaky crust guys when you're eating this crumbs all over this definitely brought me back home because i haven't had patties in a while look at this guys all my patties nice and ready jamaican beef that is roma's kitchen style and you cannot have your beef batters without some cocoa bread of course if you want this to be cheese patty open it add a slice of cheese pop it in the oven that's cheese patty don't worry yourself you'll see this cocoa bread recipe very soon the link will be in the description box so of course if you like the video don't forget to give the video a thumbs up share the video subscribe to the channel and turn your post notifications on until next video foreign

Channel: ROMA'S KITCHEN

Views: 1,825

Rating: 4.8965516 out of 5

Keywords: how to make jamaican beef patties, beef patty, jamaican food, jamaican beef patties, beef patties, jamaican beef patties recipe, jamaican patties, carribean food, jamaicn beef patties, jamaican beef patty recipe, jamaican beef patties with cheese, jamaican beef patties chef ricardo, jamaican beef patties morris time cooking, morris time cooking jamaican beef patties, flaky jamaican patty crust recipe, flaky beef patty crust recipe, jamaican patty dough recipe

Id: zIrEIVsk3D0

Length: 16min 28sec (988 seconds)

Published: Mon Mar 15 2021