Okay, here’s my take on a blog post about making Jamaican beef patties with coco bread, written in a casual, personal style:
Alright, folks, so I’ve been on this Caribbean food kick lately, and let me tell you, the Jamaican beef patty has completely stolen my heart. And what’s a beef patty without some fluffy coco bread to go with it? Nothing, I tell ya! So, I decided to tackle both, and let me walk you through how it went down.
Getting Started: The Doughs
First things first, gotta get that dough ready. I made two separate doughs, one for the patties and one for the coco bread.
- Patty Dough: This one’s all about that flaky, golden crust. I used a mix of flour, shortening (for that melt-in-your-mouth texture), a touch of turmeric for color, and some salt. Key is to keep the ingredients cold. I pulsed it all in my food processor until it was like coarse crumbs, then slowly added ice water until it just came together. Wrapped it in plastic and stuck it in the fridge to chill.
- Coco Bread Dough: This one’s a bit softer and sweeter, thanks to the coconut milk. I used flour, yeast, sugar, salt, and of course, a good helping of coconut milk. Kneaded it until it was nice and smooth, then let it rise in a warm place until it doubled in size. It smelled AMAZING.
Making the Filling
While the doughs were doing their thing, I got to work on the star of the show – the beef filling!
I started with ground beef, because let’s be honest that’s the * I went to town with the seasonings, which included: chopped onions, garlic, some peppers, thyme, allspice, curry powder, and a little bit of breadcrumbs to bind it all together.
I browned the beef first, then tossed in all the other good stuff and let it simmer until everything was cooked through and the flavors had really melded together. Gotta let it cool down before you fill the patties, though – nobody wants a soggy bottom!
Assembly Time!
Okay, dough’s chilled, filling’s cooled, time to put it all together. I rolled out the patty dough pretty thin, then used a large round cutter (a bowl works, too!) to make circles.
I spooned a generous amount of the beef filling onto one half of each circle, then folded the other half over and crimped the edges with a fork to seal them shut. Gotta make sure those patties are sealed tight, or you’ll lose all that delicious filling in the oven!
Then repeat process with the coco bread, roll the dough, and fold it, then put them into the oven.
Baking and Devouring
I brushed the patties with a little egg wash to get them extra golden brown, then popped them in the oven at around 375°F (190°C) for about 25-30 minutes. The coco bread went in alongside them, but for a slightly shorter time, maybe 20 minutes.
Keep an eye on them – you want the patties to be golden brown and the coco bread to be lightly browned and springy to the touch. And let me tell you, the smell that filled my kitchen while these were baking? Heavenly!
Once they were out of the oven, I let them cool for a few minutes (torture, I know!), then I sliced open a coco bread, stuffed a hot, flaky patty inside, and took a big, glorious bite. Pure bliss, people. Pure bliss.
So, there you have it! My adventure in making Jamaican beef patties with coco bread. It might seem like a lot of steps, but trust me, it’s totally worth it. And hey, if I can do it, you can too!
