Burgers of Jamaica.pdf

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					Burgers of Jamaica: Patties
MAKES ABOUT 12 PATTIES



FOR THE PASTRY
3 cups all-purpose flour, plus flour for rolling out the pastry

2 teaspoons baking powder

1 teaspoon curry powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup lard or vegetable shortening

¾ cup milk

FOR THE FILLING
1 pound ground beef

1 onion, diced

¼ cup diced red bell pepper

1 clove garlic, minced

1 teaspoon dried thyme

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

¼ cup beef broth

3 or 4 dashes of hot pepper sauce, preferably Pickapeppa, or more to taste

2 quarts vegetable oil, for frying the patties
Make the pastry:
        Combine the flour, baking powder, 1 teaspoon of curry powder, 1 teaspoon of salt, and ½
        teaspoon of black pepper in a large mixing bowl. Add the lard or shortening, cutting the fat in
        with a pastry blender or fork until the mixture resembles coarse crumbs. Sprinkle the milk
        over the flour mixture, gently incorporating it with your hands until the dough comes
        together to form a ball. Divide the dough in half, wrap each half in plastic wrap, and
        refrigerate them for about 1 hour.


 Make the filling:
        Place the beef and onion in a large skillet over medium-high heat and cook, breaking the
        meat up with a spoon, until browned, 2 to 3 minutes. Add the red bell pepper, garlic, thyme,
        2 teaspoons of curry powder, 1 teaspoon of salt, ½ teaspoon of black pepper, and
        Worcestershire sauce and cook until the bell pepper begins to soften, about 5 minutes, then
        add the beef broth and hot pepper sauce. Bring to a boil, reduce the heat, and let the filling
        simmer until most of the liquid is absorbed, 20 to 30 minutes. Remove the filling from the
        heat and let it cool to room temperature.

Lightly flour a work surface and roll out one of the halves of dough to a thickness of about ¼ inch.
Using a small plate about 6 inches in diameter, trace circles on the dough with a knife and cut out 6
circles. Place about ¼ cup of the filling in the center of one half of a circle of dough, wet the inside
edge of the dough with a little water, and fold the other half of the dough over the filling to make a
half-moon shape. Crimp the edge of the dough with a fork to seal the patty well. Repeat with the
remaining dough and filling and then with the second dough half.

Heat the vegetable oil in a deep fryer or Dutch oven over high heat until a deep fry thermometer
attached to the side of the pot registers 375°F. Working in batches and being careful not to
overcrowd the pot, carefully add the patties to the hot oil and cook them until golden brown, about 5
minutes. Using a slotted spoon, transfer the cooked patties to paper towels to drain.

Enjoy it!




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