Ingredients and Weight:
- Ground beef (80/20): 2 lbs
- Onion, finely diced: 1/2 cup
- Green bell pepper, finely diced: 1/4 cup
- Scotch bonnet pepper, finely diced: 1 small
- Sweet potato, peeled and diced: 1 large (about 1 pound)
- Thyme leaves, fresh: 1 tablespoon
- Allspice, ground: 1 teaspoon
- Nutmeg, ground: 1/2 teaspoon
- Salt, to taste
- Black pepper, to taste
- Pie crusts, ready-to-use: 1 package (2 crusts)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking up any lumps with a wooden spoon.
- Drain any excess fat.
- Add the onion, green bell pepper, Scotch bonnet pepper, and sweet potato to the pan. Cook for 5 minutes, or until the vegetables are softened.
- Stir in the thyme, allspice, nutmeg, salt, and black pepper. Taste and adjust seasonings as needed.
- Transfer the beef mixture to a bowl and let cool slightly.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out one pie crust to a 12-inch circle.
- Transfer the crust to a baking sheet.
- Spread the cooled beef mixture evenly over the crust, leaving a 1-inch border around the edges.
- Top with another rolled-out crust.
- Crimp the edges to seal.
- Brush the pastry with milk or egg wash.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool slightly before slicing and serving.
Nutritional Information:
- Calories: 350 per patty
- Protein: 22 grams
- Fat: 20 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Savory and flavorful
- Warm and comforting
- Portable and satisfying
User Comments:
- "Delicious! The balance of spices is perfect."
- "The sweet potato adds a nice touch of sweetness and texture."
- "A great way to enjoy Jamaican flavors without the heat."
- "Easy to make and perfect for a crowd."
- "I added some shredded cheddar cheese for a cheesy twist."
Special Precautions and Tips:
- If you can't find Scotch bonnet peppers, you can substitute with 1/2 teaspoon of cayenne pepper.
- Be careful when handling the Scotch bonnet pepper, as it can be very spicy. Wear gloves or wash your hands thoroughly after touching it.
- Let the beef mixture cool slightly before adding it to the pastry. This will prevent the pastry from becoming soggy.
- For a vegetarian version, substitute the ground beef with lentils or chickpeas.
