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Trail Appliances BC:quality(75))
In June, we asked people to submit their best recipes for our Global BC Favourite Family Recipe Contest. From over 600 entries, we’ve narrowed it down to four finalists. Each finalist made their dish at home with Chef Wayne Sych of Joe Fortes Seafood and Chophouse via Zoom.
Here are Rich’s Jamaican Patties!
Ingredients
4 lbs regular ground beef
4 tbsp yellow curry (Betapac if available)
1 tbsp garlic powder (or 3-5 chopped cloves)
1 large onion, chopped fine
3-4 celery sticks, chopped fine
3-4 medium carrots, chopped fine
3-4 green onions, chopped
1 tsp sugar
1 tsp oregano
1 tsp basil
1 tsp thyme
2 tbsp salt
4 cups water
1/2 French loaf
1 cup bread crumbs
3-4 Scotch Bonnet peppers
2 1/2 lbs suet
4 lbs all-purpose flour
2 tbsp salt
6 cups water
6 drops yellow food colouring
A note of caution with the peppers: Scotch Bonnets (you can substitute Habaneros if you can’t find Scotch Bonnets) are extremely hot, and will flavour porous surfaces like cutting boards. Cut the peppers in a glass dish or non-porous board, and discard the stems and pieces in the trash. Do not put them in the garburator! Also, do not touch your eyes/face with your hands after cutting. Wash hands and surfaces well.
Method
Filling:
soak bread in water until soggy; put in a blender with a little water
in a large pot, brown the beef; toss the curry in partway through
turn the meat for about 10 minutes until medium (don’t overcook)
taste the meat and see if more curry is needed; you may need to add up to another 50 per cent
add garlic and onion
add rest of meat filling ingredients (except spices)
add water and bring to boil
turn to low heat and simmer for 10 minutes
add seasonings, peppers and blended bread
bring back to boil/bubble for 5-10 minutes
add dry bread crumbs
taste for salt (should be on the side of salty); might need up to 25 per cent more salt
remove from heat
Pastry:
mix flour, suet and salt together
add 6 cups water with 6 drops yellow food colouring
mix together; squeeze/knead into the dough until consistent
roll out into a log
cut off meatball-sized chunks and roll out ~7” rounds to about 1/8” in thickness or less
fill each patty round with 1-2 heaping tablespoons of filling
close patty and roll edge to close
Bake on ungreased cookie sheets at 425°F for 20-25 minutes. Remove quickly from cookie sheets and cool slightly on wire racks. Serve warm.
To reheat frozen patties, microwave until just barely pliable, then warm through in 350°F oven for ~10 mins.
