Years ago, I spent some time in Barbados, and the responsible party for many of my tropical adventures is one Rosemary Parkinson, cookbook author and Caribbean know-it-all. A few years later, Parkinson packed her bags and headed to Jamaica, which she's decided is her true home.
I haven't seen her in at least five years, but the woman who bought me a witch's broom in a Barbados market and taught me the healing powers of herbs is still very alive in my memory bank.
After getting my hands on a new book on Jamaican goodies (see title below) and the May issue of Bon Appetit magazine, which is entirely devoted to the Caribbean, the tasty memories with my Caribbean gal pal bubbled to the top, and I immediately called her.
As it turns out, Parkinson is busy at work on a food book, Nyam Jamaica (Macmillan London), that will be published this fall. As a toast to her new venture, I prepared beef patties, the quintessential Jamaican snack food sold in bakeries and corner shops throughout the island and in Jamaican communities around the world. Savory, curried pastry dough encloses a spicy and generously seasoned meat filling that satisfies the soul and makes everything irie. You'll see.
Jamaican Beef Patties
Adapted from Lucinda's Authentic Jamaican Kitchen by Lucinda Scala Quinn and Culinaria the Caribbean by Rosemary Parkinson
Pastry
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon curry powder
1/2 cup unsalted butter (1 stick), diced
3/4 cup ice-cold water
1 egg, with 2 teaspoons water, for glazing
Combine flour, salt, baking powder and curry powder in a large mixing bowl. Add butter and using fingertips or a fork, cut into flour mixture until it resembles coarse meal.
Gradually add water to the mixture and toss gently with hands to combine until dough just forms a ball. Do not overmix; dough will become tough.
Flatten dough into a disk and wrap in plastic. Refrigerate for about 30 minutes.
Filling
1/4 cup vegetable oil
3/4 pound ground beef
1 medium onion, finely chopped
3 scallions, cleaned, white parts only, finely chopped
2 cloves garlic, minced
2 Scotch bonnet chile peppers, seeded and minced (alternative: habanero; use to taste as peppers are extremely hot)
1 teaspoon dried thyme or a few sprigs fresh, leaves pulled
2 teaspoons curry powder
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water
1/2 cup plain bread crumbs
1 tablespoon amber rum (optional)
Oil spray for greasing pan
Heat oil in a large skillet until hot and add beef, onion, scallions, garlic, chile peppers and thyme. Brown meat and allow rendered liquid to evaporate, about 8 minutes. Add curry powder, allspice, salt and pepper, and stir to combine, allowing a crust to form on bottom of pan.
Add water and rum, if using, and stir mixture, scraping bottom to loosen crust. Add bread crumbs and stir. Consistency should be thick and mushy. Cover, reduce heat to low and cook for about 15 minutes. If meat gets too dry, add more water as needed, cooking until absorbed. Remove meat from heat and allow to cool.
Preheat oven to 400.
Dust work surface with flour. Unwrap dough and allow to warm up momentarily. Gently pound dough with a rolling pin and roll to about 1/8-inch thick. Using a small saucer, cut dough into circles about 7 inches in diameter. Place 1 tablespoon filling in center of circle. Brush egg glaze on edges and fold dough over filling until edges meet. Crimp edges with a fork until well-sealed. Brush glaze on top.
Place patties on greased baking sheet and bake for about 20 minutes, until golden brown. Serve warm.
Makes about 1 dozen patties. Can be made in advance, frozen and baked as needed.
This article appears in May 24-30, 2006.
