Do you love Jamaican Beef Patties and want to try something different? Try this Beef Patties with Habanero Mango Coulis recipe, by contributing writer Chef Nel.
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 tablespoons curry powder
- 1 cup cold butter or shortening
- ¾ cup iced water
- 1 tablespoon vinegar (preferably rice wine) Tip: rice wine vinegar contains sodium and may require a reduction in the salt measurement!
- 2 egg yolks
- Egg wash (1 egg beaten with ¼ cup water)
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 4 sprigs scallions, sliced
- 1 tablespoon fresh thyme
- 1/2 teaspoon Scotch Bonnet pepper, chopped
- 1 pound ground beef (80/20 fat content)
- 1 teaspoon kosher salt
- Pinch of nutmeg or allspice
- Vegetable Stock or Chicken Stock
- 1 cup bread crumbs
- Fresh ground pepper
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- Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine.
- Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks.
- Add wet mixture to work bowl and pulse until a ball forms.
- Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
- Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers.
- When onion begins to soften, add groundbeef, salt, and enough stock to barely cover meat, simmer over low heat for 20 minutes.
- Add bread crumbs and adjust with salt and pepper, allow to cool.
- Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles.
- Place 2 tablespoons of the meat filling onto half of each dough round.
- Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal.
- Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.
- You can also fry these patties in a deep fryer 375 degrees until golden brown (use peanut oil if possible to reduce burning or excessive dark color)
Habanero Mango Coulis
- In a large saucepan heat 2 tablespoons of coconut oil.
- Add in 1/2 medium diced onion, 2 cloves minced garlic, 1 minced shallot, 1 habanero pepper (seeded), 1 habanero pepper (unseeded) 2
- medium diced orange peppers, 4 diced mangoes, 1/2 teaspoon of kosher salt 1/2 teaspoon of white pepper
- Saute’ until they become translucent
- Add 2 cups chicken or vegetable stock and allow to reduce by half (cooked until the juices thicken)
- Add 1/2 cup white wine and allow to burn of alcohol (between 3-5 minutes)
- Stir in 1 tablespoon of honey (optional to reduce heat)
- Remove from heat allow to cool down
- Place mixture into food processor and blend until all the lumps are removed
- Mixture should have a smooth consistency (not too runny not too thick)
- In a plate place 1 4oz ladle of the coulis on the bottom of the plate
- Place the Beef Patties on top of the coulis
- Garnish with fresh Lime Wedges & Crema
- Serving Size 5-6
Dana Nelson is a graduate from The Chef’s Academy of Morrisville, NC and known to many of her clients as “ChefNel”. She has served in the Culinary Industry and North Carolina for over 15 years working as an Executive Chef, Chef Consultant and Private Chef to radio personalities at K97.5 and The Light 103.9. Her work is currently shared Globally through various Networks inclusive of Magazines, Social Media and word of mouth. ChefNel has serviced the Governor’s Club of Chapel Hill, NC and she also assisted with the 2014 Governor’s Inaugural Ball at the Raleigh Convention Center. ChefNel is scheduled to begin a promotional book tour in Los Angeles, California in 2015 for the release of her first book entitled “Plate Passion”. Her passion for cooking and genuine love for others sets her apart from many industry Chefs. She focuses on the people, the presentation and the plate!