Almost everyone who visits Jamaica has come back with fond memories of ‘patee’ purchased from a local street vendor. While we wont make any claims to authenticity, Naomi’s version of this recipe will give you a close approximation of the much loved Carribean street pastry, lightly flavored with curry and filled with a spicy, saucy minced meat. You’ll want to make the filling in advance and allow it to cool, and to make and fill the pastry at the very last minute, for the best flavor and texture.
3 tablespoons butter or margarine
1 small onion, finely chopped
2 lb lean lean ground beef, lamb, or goat
1 1/2 tsp Jamaican jerk seasoning (check to be sure it’s gluten free)
1 1/2 tsp curry powder (check to be sure it’s gluten free)
1/2 teaspoon allspice
1 teaspoon dried thyme
1/2 cup dry breadcrumbs, from one of our Bread Recipes, or 1/2 c Better Batter Gluten Free Flour
1/2 cup beef stock (check to be sure it’s gluten free)
In a large skillet, melt the butter or margarine. Add the onions and saute until the onion is translucent. Add the ground beef,lamb, or goat and saute until the meat is well browned and very finely minced (you will need to stire constantly to get the right texture). Add the spices, breadcrumbs or better batter flour, and stir until mixture coats meat entirely. Add the broth and allow to cook until all liquid is absorbed and thickened – about 3 minutes. Allow to cool COMPLETELY before using.
Make pastry (below)
2 1/2 cups Better Batter Gluten Free Flour, chilled
1 teaspoon salt
1 tsp curry powder or turmeric
1 cup (2 sticks) butter or shortening, ice cold, cut into small (1/4 inch) cubes
1/2 cup ice cold water
It is really important to have your ingredients ice cold before beginning to make this dough!
In the bowl of your electric mixer, using the paddle attachment, pulse the Better Batter Flour, salt and curry powder or turmeric to mix well.
Add the butter or shortening and toss on low speed a few times to coat all cubes of butter. Turn mixer to low and mix until mixture begins to resemble coarse crumbs (like coarsely grated parmesan cheese). It is okay to a have a few pea sized lumps remain. With the mixer running, pour in the ice water in a steady stream until all added. Turn speed to high and mix for 10-15 seconds. Turn off mixer and test dough by squeezing together – if mixture is crumbly you may need to add a tablespoon or so of water as you work the dough, to attain proper texture.
Divide dough into 10 equal portions. Roll each portion out on lightly floured surface to about 6 inches in diameter and 1/8 in ch thick.
To assemble you will need:
1 recipe Filling
1 recipe Pastry
1 egg, beaten
Roll out all circles. Working quickly, Fill one half of all ten pastries with 4oz meat filling.Brush the edges with beaten egg and fold over on the filled half. Transfer to a baking sheet with a large spatula (to support the pastry) and using a floured fork, crimp the edges of the pastry. Brush pastries with remaining egg.
Bake at 400 degrees for 30 minutes.
Alternately you can fry these in a little hot oil for 3 minutes per side.
Allow to cool for 5-8 minutes before serving.