I have to agree with the previous comments. The dough is very dry and not appetizing even right out of the oven. The filling also lacked moisture and texture. For my second batch I used frozen whole-wheat pie crust from my local health food store and added raisins, shredded carrots and green olives to the filling. Not a low-fat meal but a wonderful once-in-a-while treat for company. Yum.
Jamaican Beef Patties
From EatingWell: January/February 2010
Patties are Jamaican fast food, a golden-yellow crust encasing a spicy beef, shrimp, chicken or vegetable filling. Traditional versions use butter, shortening, lard—or a combination of the three—to make the flaky crust. A blend of butter and canola oil cuts saturated fat with equally delicious results. The patties keep very well, so consider making a double batch to freeze for your own “fast-food” lunches.
9 Reviews for Jamaican Beef Patties
I really liked this recipe. I agree the pastry is a bit dry, but enjoy with a cold glass of white wine and it's perfect. I did alter the technique a bit:
I made the dough in the food processor.
I rolled between sheets of parchment paper
I used an egg wash to help seal the pastry, and I glazed to tops just before putting in the oven.
What a mess and a waste of fat calories...the dough did not come together at all with the amount of liquid in the recipe. I had to add at least another 1/3 to a 1/2 cup of cold water just to form it into a ball. After chilling for an hour, it didn't roll out well (sort of separated into sheets) - and after baking was hard and dry. I subbed ground turkey in the filling -which was fine - but the seasonings weren't sufficient and the result was just sort of a dry, bland paste in the middle. NOT a repeater.
this was very dry and hard to get down. Maybe adding some Kalaloo or collards to the meat would help.