Tuesday, September 6, 2011

Beef Patties

I've started dental school last week. :)
Things aren't crazy busy yet but it's getting there.God knows when I might be able to post again. Before I take a short break I wanted to post a recipe one of my dear friends (you know who you are!!) has been asking for. This is one of those dishes very close to my heart. "Google" it you'll find Jamaican beef patties everywhere but not the Bengali kind. The kind of beef patties I grew up with were made with a spicy mince meat filling inside a puff pastry crust. The meat is cooked first with different spices, made into triangular shaped patties, and then baked for 20 minutes. Once made, the unbaked ones can be stored in the freezer for 3-4 weeks but in my house they rarely last that long. Without further ado, here's the recipe.

Beef Patties 

Makes 25-27

Prep time: 30 min
Cook time: 20 min
Bake time: 20 min

Minced Meat(Keema in Bengali)- 1 lb
Oil- 2 tablespoons
Medium sized onion- 1
Green chili- 4
Ground pepper- 1/2 teaspoon
Soy sauce- 2 tablespoons
oyster sauce- 2 tablespoons
Ginger paste- 2 tablespoons
Garlic paste- 3 tablespoons
Cumin powder- 1/2 teaspoon
Salt- 1/4 teaspoon
Corn flour- 1 tablespoon
Store bought puff pastry sheets

To make the filling slice a medium onion into thin half moon shaped slices.

 Fry in oil till they are translucent and barely start to get color.

Then add the minced meat and all the other ingredients except for the corn starch and cook on medium heat for 15-20 minutes, till the meat is cooked completely.

Add the corn starch 3-5 minutes before taking the pot off the heat and make sure to cool the filling first before making patties. Adding the corn starch will ensure that the filling sticks together as opposed to crumbling apart.

Now that the filling's ready, it's time to take out the pastry.

I use Pepperidge Farm puff pastry sheets when I'm making this. Each box has two sheets and from each sheet you get 18 patties. So for a pound of meat, I use one and a half boxes which makes 27 patties.

First thaw the sheets according to package directions and open up the folds. I usually do one sheet at a time. Lay it flat on a surface and cut into 9 pieces following the folds.

Place about 1 tablespoon of the cooked minced meat mixture on each square.

Seal the edges really well forming little triangles.

Here's another random shot of a few more right before they head to the oven.

Bake at 425 degrees F for 20-25 minutes till they get a vibrant golden color. Pick your favorite condiment and enjoy!! :)

1 comment:

  1. I tried the stuffing for the second time. it turned out outstanding again. thanks a million........tania