Ingredients and Weight:
- Pastry dough: 1 pound
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Green bell pepper: 1 medium, chopped
- Scotch bonnet pepper: 1/2 pepper, finely chopped (wear gloves)
- Allspice: 1/2 teaspoon, ground
- Pimento powder: 1/2 teaspoon
- Thyme: 1/4 teaspoon, dried
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Vegetable oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Divide the pastry dough into 8 equal parts and roll out each into a thin circle.
- In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
- Add the chopped onion, bell pepper, and scotch bonnet pepper to the skillet. Cook until softened, about 5 minutes.
- Stir in the allspice, pimento powder, thyme, salt, and black pepper. Cook for another minute.
- Transfer the beef mixture to a bowl and let cool slightly.
- Divide the beef mixture evenly among the prepared pastry circles.
- Fold the edges of the dough over the filling and crimp to seal.
- Brush the patties with vegetable oil and place on a baking sheet.
- Bake for 25-30 minutes, or until golden brown.
Nutritional Information:
- Calories: 250 per patty (approx.)
- Protein: 15 grams
- Carbohydrates: 20 grams
- Fat: 10 grams
Dish Characteristics:
- Flaky, golden brown pastry
- Savory and spicy beef filling
- Perfect for a quick and easy meal or appetizer
- Can be served with various dipping sauces
User Comments:
- "These patties were a hit with my guests! The pastry was perfect and the filling was delicious."
- "I love the combination of flavors in these patties. They're the perfect blend of sweet, spicy, and savory."
- "I'm not usually a fan of Jamaican food, but these patties were amazing! I'll definitely be making them again."
Special Precautions and Tips:
- Wear gloves when handling the scotch bonnet pepper as it can be very hot.
- If you don't have scotch bonnet pepper, you can substitute it with habanero or jalapeño pepper.
- To make the patties ahead of time, bake them for 20 minutes, then let cool completely. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
