anyone know an easy recipe for jamacian meat pies? they use to be in the frozen food section.but they stopped?

Question

selling them.why?help!

Answer 1

Jamaican Patties

INGREDIENTS:
• 3 pounds lean ground beef
• 2 cups seasoned bread crumbs
• 1 (28 ounce) can tomato sauce
• 1 bunch (1-inch) pieces green onions
• 1/4 cup soy sauce
• 1/4 cup Maggi™ liquid seasoning
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 teaspoon vinegar-based hot pepper sauce
• 2 recipes pie crust pastry
• 2 eggs
• 1/4 cup water

DIRECTIONS:
1. In a large bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may need to use your hands. Set aside.
2. Preheat the oven to 425 degrees F (220 degrees C).
3. Roll out the pie crust dough to 1/8 inch thickness, and cut into 6 inch circles using a large coffee can. Place a heaping tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a half circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets. The pies may also be frozen at this point. Whisk together the egg and water in a small bowl using a fork. Brush the egg wash over the tops of the pies.
4. Bake for 30 to 40 minutes in the preheated oven, until golden brown. If you are baking frozen pies, add an additional 10 minutes.
Basic Flaky Pie Crust

INGREDIENTS:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening, chilled
• 3 tablespoons ice water

DIRECTIONS:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Answer 2

allrecipes.com then key in jamicain pattie.
I used this recipe until I got the combo I wanted,
I crave them about every Saturday,

When talking to the locals, they do not use shortening or lard usuallly,most of them use flour and water and salt, to make the crust. I cant get it right when i go this so I have to use the shortening.
Also, I omit the bread crumbs and make mine meat patties.
When making the filling create you own,for your taste, I think using the right pepper and a good curry is the key to it all, if you dont have the scotch bonnet or bird pepper it seems to lack that caribbean zest. I wouldnt use tobasco or a jalapeno, find a good hot pepper if you cant find the scotch bonnet.
When taste testing, make sure the filling is good and spicy flavor, as the crust will absorb some of the spice and flavor.

When rolling out the dough....I found that making the crust recipes then freezing it for a bit 10 minutes or so to cool it off makes it much easier to work with. Take a golfball size piece of the dough and roll it out, not to thin, but about the size of a breakfast plate, i guess, when you have it rolled, take a big spoon full of the filling and put it in the center of the crust , fold it over and seal it with a fork, it should look like a half moon.
When baking you can either wash them with a beaten egg, that makes the crust fakier and crispier or you can bake them plain, leaving them a chewier crust. I like the crispy and my family like the chewy.... bake in a hot oven.. 375-400 degrees until they are a golden brown.... As you make them you will know by looking at them when they are done. Sometimes they take about 15 minutes.. somtimes about 45.. I think that has to do with the consistenty of the crust and how much filling i've put in them.
I hope you found this easy enuff....

Answer 3

I think you need to look in supermarkets in ethnic areas. They carry them, for example, in Hannaford's in Waltham Mass which caters to many groups from the Caribbean in the Waltham area..

Answer 4

Meat Pie

What You Need:


PASTRY
2½ cups flour
½ teaspoon salt
¾ cup lard, chilled and cut into
¼-inchbits
4 to 6 tablespoons ice water

MEAT FILLING
2 tablespoons butter
1 tablespoon vegetable oil
1 cup finely chopped onions
¼ cup finely chopped green pepper
1 pound lean ground beef, preferably chuck
3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
1 tablespoon finely chopped green olives
1 teaspoon finely chopped garlic
1 teaspoon crushed hot red pepper
1 tablespoon finely chopped fresh parsley
½ teaspoon crumbled dried thyme
2 tablespoons dry sherry
1 tablespoon malt vinegar
½ teaspoon dry mustard

How To Cook:

PASTRY:
1. In a large, chilled bowl, combine the flour, salt and lard. With your fingertips rub the flour and fat together until they look like flakes of coarse meal. Do not let the mixture become oily.

2. Pour 4 tablespoons of ice water over the mixture all at once, toss together lightly, and gather the dough into a ball. If the dough crumbles, add up to 2 tablespoons more water by drops until the particles adhere.

3. Shape the dough into a cylinder 12 inches long and about ½ inch in diameter, dust with a little flour, wrap it in wax paper, and set it aside.

MEAT FILLING:
1. Meanwhile prepare the filling. In a heavy 10- to 12-inch skillet, melt the butter in the oil over moderate heat. When the foam begins to subside, drop in the onions and green pepper and, stirring frequently, cook for about 5 minutes.

2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the beef to the onion mixture. Stirring frequently and mashing any lumps with the back of the spoon, cook the meat long enough for all traces of pink to disappear.

3. Add the tomatoes and, still stirring, cook briskly until almost all of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in the spoon.

4. Stir in the olives, garlic, red pepper, parsley and thyme. Remove the skillet from the heat, stir in the sherry, vinegar and mustard, and let the filling cool to room temperature.

5. Preheat the oven to 450°. Cut a 7-inch-long piece crosswise off the dough cylinder and set the rest aside. On a lightly floured surface, pat the dough into a rough circle about 1 inch thick.

6. Dust a little flour over and under it and roll it out from the center to within an inch of the far edge of the dough. Lift the dough and turn it clockwise about 3 inches; roll again from the center to within an inch or so of the far edge.

7. Repeat-lifting, turning, rolling-until the circle is about 1/8 inch thick and 13 to 14 inches in diameter. If the dough sticks to the board or table, lift it gently with a metal spatula and sprinkle a little flour under it.

8. Drape the dough round over the rolling pin, lift it up, and unroll it slackly over a 9-inch pie pan. Gently press the dough into the pan, but be careful not to stretch it. With a pair of scissors trim the dough, leaving a 1-inch over-hang all around the outside of the pan.

9. Spoon the meat filling into the pie, spreading it and smoothing the top with a spatula. Pat the reserved dough into a 1-inch-thick round and, in similar fashion as above, roll it out into a circle about 1/8 inch thick and 10 inches in diameter.

10. Using a brush or your finger, moisten the edges of the bottom crust with cold water. Drape the 10-inch round over the rolling pin, lift it up and unroll it over the filling.

11. Moisten the rim of the pie again, then lift up the over-hanging dough and gently fold it over the top edges. Press the tines of a fork all around the rim of the pie to enclose the filling securely, and prick the top deeply in 7 or 8 places with the tips of the tines.

12. Bake in the middle of the oven for 10 minutes, lower the heat to 350°, and continue to bake for 45 minutes longer, or until the crust is golden brown. Serve the pie at once, directly from the pan.

To Serve: 4 to 6

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Jamaican Beef Patties

Original recipe yield:
10 pastries

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons curry powder
1 dash salt
1/4 cup margarine
1/4 cup shortening
1/3 cup water

2 tablespoons margarine
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1/2 cup beef broth
1/2 cup dry bread crumbs
1 egg, beaten

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.

Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper.

Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.

Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.

Bake in preheated oven for 30 minutes, or until golden brown.

NUTRITION INFORMATION
Servings Per Recipe: 10
Amount Per Serving
Calories: 371
Total Fat: 24.9g
Cholesterol: 60mg
Sodium: 473mg
Total Carbs: 24.4g
Dietary Fiber: 1.2g
Protein: 11.8g