How To Make Jamaican Beef Patties

welcome to what's in the pot i'm your sean grandi and today we're making some jamaican beef patties i'm going to show you how to make that filling and that super flaky pastry so don't forget to support the channel by hitting that like share and subscribe button it's what's in the pot thank you very much for tuning into what's in pot so for my filling for my beef patties i'm using one pound of ground beef now you can use ground chicken or ground turkey if you're not a beef eater and i'm also starting with half a cup of onions and we have the onions finely chopped and i'm also adding about a teaspoon and a half of minced garlic equivalent to about maybe two to three cloves of garlic minced up and i'm using one and a half scotch bonnet peppers now if you don't want that heat you don't have to add the scotch bonnet peppers i'm adding about two stalks of green onions finely chopped after about three to five minutes then we're gonna go ahead and start adding our ground meat once you add your ground meat let that fry up and then we're gonna start adding the rest of our seasonings now the seasonings i'll be adding you can add a little bit more or a little less if you like now i'm using one teaspoon of black pepper about a teaspoon and a half of salt half a teaspoon of paprika and one teaspoon of curry powder now the next thing i'm going to be adding is some trinidad green seasoning now this is optional if you have fresh green seasoning you can go ahead and add that and i'm adding about a teaspoon of dried thyme if you have fresh thyme go ahead and add that in there as well now i want to make sure we mix everything together because we want all that seasoning all the flavors kind of incorporate together i'm adding a drop of browning now don't add too much or add too little it's really up to you the brown is going to give it a little bit of a flavor but it's also going to give that nice dark color as well as this dark mushroom soy sauce now i didn't add a lot of salt because i'm adding dark mushroom soy sauce and i'm adding a tiny bit because it can be salty and we're adding maybe about a tablespoon of ketchup once we add these ingredients once again make sure we mix everything up now you can see the beef is getting that kind of dark color that we normally see when we get a beef patty after a few more minutes we're going to be adding our bread crumbs i'm adding half a cup of bread crumbs you're just plain white bread crumbs and then we're adding about half a cup of water now what you can do is if you don't want to add the water you can add like a beef stock or a chicken stock to give it a little bit more flavor once you have the bread crumbs in the water you're going to see that beef patty is going to change the texture this texture is very similar to like what you would see when you buy a store-bought beef patty that's our final product we're going to put this in the fridge and let that cool down for about 30 minutes now i'm adding three and a half cups of all-purpose flour one tablespoon of turmeric and one teaspoon of curry powder now the curry powder and the turmeric is going to give the color and give it a flavor i'm adding a tablespoon of white sugar you can use any kind of sugar you have on hand and two teaspoons of baking powder next thing we're gonna do is we're gonna mix all our dry ingredients together now i didn't add salt in my dry ingredients because i'm using a salted butter so if you're using an unsalted butter add about a teaspoon of salt now i'm grating my butter in what happens when you grate the butter it allows the cold butter to kind of break down nice and evenly into the flour and i'm also adding some vegetable shortening so about three to four tablespoons of butter and about three tablespoons of vegetable shortening we want to be adding into this now you want to start mixing that in now i started using the spatula to mix in the butter and the shortening and kind of break it down the best way to do this is actually use your hand when you break it down with your hand you kind of incorporate the butter and the shortening a lot better and also it's going to come out with a nice bread crummy texture that's the texture we want and that means that the butter and the shortening is incorporating nicely with the flour now i'm adding some milk now when you add your milk you can i like to add a little bit at a time because just in case you know you need to you don't want to add too much or you don't add too little so just keep on adding your liquid now if you don't want to use milk you can go ahead and use something like almond milk i'm actually using almond milk or you can add cold water and we just want to keep on kneading our dough until we get that nice firm dough ball now i added a little bit more milk just because i didn't add all at once so i just needed something more to kind of firm it all up and just keep on kneading until you get that nice texture and you can see the doha now has that nice yellow color that yellow color is from the turmeric and the curry that we put into the dry ingredients now once we've created our nice dough ball the next thing to do is put in some saran wrap and then we're going to pop this in the fridge for at least 30 minutes if you're gonna be working with it the next day you can go ahead and leave in the fridge overnight that's fine or you can freeze it up to about a month now i took my dough ball out and i put on this parchment paper and my bright idea was to roll it out on the parchment paper that actually didn't work out too well so i'm flouring my counter and i'm gonna roll out the rest of the dough on my counter it actually worked out a lot better doing it this way now normally i'm not the baking type so i totally forgot to flour my rolling pin so that's one tip i'd suggest for you if you're not if you don't normally bake make sure you fly that rolling pin because the dough is going to keep on sticking to the rolling pin now what i did was i cut up some butter and shortening and i've placed it out on my rolled out piece of dough and what we're doing is we're creating the layers the flaky layers of the beef patty so each layer you kind of put in a little bit more butter and a little bit more shortening and then you roll it out and then you're going to put a little bit more butter and shortening and roll it out this is what's going to create those nice flaky layers of our beef patty and at the same time this is going to create all the crumbs because you know when you get a beef patty you start eating you got all that crumbs all that all those flakes all over you so that's what's going to create that nice flakiness using a six inch saucer to cut out the sizes of my beef patty now what i did as well is once i cut this out i rolled it out a little bit more um because obviously to me the pastry is a little bit too thick and i want a little bit thinner and you can see this is the size that i'm working with and it worked out to be maybe about seven inches eight inches after rolling it out um some are bigger some are smaller but i mean this is homemade so this is no not store-bought so you can kind of make them any size you like and i'm adding about two tablespoons of our patty filling that's been cooled and then we're gonna fold them over now don't kill me in the comments if you say this doesn't look like a beef patty remember this is homemade you can kind of make it however you want it some of them actually did look like beef patties and i'm using a fork to kind of press it down once we start pressing it down we're going to kind of seal the patty in there and we want to make sure there's no extra air seal it in and i'm using my dough cutter here just to kind of even out the edges so it looks nice and presentable one thing you can also do is use a little bit of egg wash or a little bit of water to kind of seal it in this is the first one i did and i actually didn't do that so it didn't seal in as well as i expected you can see right there so i had to kind of crimp it down with my finger but use something like an egg wash to kind of seal it in a little bit more i have my oven set to 425 degrees and we'll be baking these patties at 425 degrees for 20 minutes now i have one egg and i'm adding this egg wash the top it's going to give it that nice sheen let's give it that nice color and let's pop these in the oven and let's see our final product this is our final product this one i actually didn't crimp down the end some of the other ones i did but let's break it open and take a look inside you can see our filling is nice and juicy it's not too dry it's not runny thank you very much for tuning into what's in the pot don't forget to like share and subscribe to the channel till next time [Music] peace [Music] you

Channel: Whats In De Pot

Views: 12,076

Keywords: How To Make Jamaican Beef Patties, morris time cooking ed, morris time, cooking, caribbean foods, jamaica, canada, west indies, how to cook, how to, jamaican dishes, easy and quick, chef ricardo, cook like a jamaican, latoyas life, latoya forever, toronto, chef ricardo cooking, laura in the kitchen, gordon ramsey, laura vitale, jamaican beef patties meat pie, street foods, beef patty, jamaican beef patty, jamaican beef patty recipe, how to cook jamaican beef patties, Florida

Id: r79HgDnzyMA

Length: 7min 37sec (457 seconds)

Published: Thu Apr 22 2021