Well, last Monday was obviously one of those "I'll feel like it when I get there" kinds of days, as I included it on the week's menus.
In actual fact, by the time I got to Saturday I was indeed feeling quite confident about it, as I'd read and re-read the recipe and although it was a bit long-winded, it didn't actually involve much.
I'd decided to serve the patties (or doorstops) with a Mango Salad, so as to keep the Jamaican theme going on and in the hope that if they turned out to be terminally dry, the Mango would help juice things along a bit. It was just as well I didn't need to rely on the Mango though, as it was a few days off being really ripe and so was a bit lacking in juice!
The patties themselves had an interesting flavour, the combination of garlic, thyme, Ancona chilli sauce and allspice created an overall taste that wasn't like anything I'd had anywhere else. I'd only used a teaspoon of the Ancona, so they didn't leave you gasping for breath. The chilli was restrained, but there.
Hubby was of the opinion that they didn't shout "Jamaica" to him, but everyone enjoyed their patties and we decided they were definitely worth another go.
JAMAICAN BEEF PATTIES
Makes : 4 large patties
500g minced beef
¼ tsp ground allspice
salt and ground black pepper
1 onion, diced
1 tsp hot pepper sauce (I used Ancona)
1 garlic clove, grated or minced
1 tsp dried thyme
1 tbsp tomato ketchup
4 spring onions, sliced
2 sheets puff pastry
1. Heat some oil in a deep frying pan, add onions and fry until translucent.
2. Add pepper sauce, garlic and thyme and continue to cook for another minute, then add a pinch of salt.
3. Add minced beef, allspice and pepper and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink.
3. Add ketchup and salt to taste.
4. Pour in the water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce. Sprinkle and fold in the spring onions, remove from the heat and set aside to cool completely.
1. Beat the egg to make an egg wash, set aside.
2. Spread each roll of pastry out flat and roll it a little to reduce the thickness, but take care to keep the sides even.
3. Cut each roll of pastry in two – it’s up to you whether you do it diagonally or into two rectangles.
4. Place a quarter of the meat mixture into half of each section, then brush with egg around the outside and fold the extra over the top, pressing down on the edges to secure them.
5. When all are done, brush with egg and bake in the oven for 30-45 minutes or until golden brown. Serve warm, with a mango salad.