Jamaican Jerk Pasties

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Posted by Roth McCoy | Posted in Finger Food, Recipes with Meat | Posted on 01-07-2014

Lean Minced Beef with Caribbean Spices, Encased in a Rich and Crisp Puff Pastry

A lovely taste of the Caribbean, these pasties will make you think of tropical beaches and warm summer breezes when on your picnic.
Jerk seasoning is a spice mix which contains cinnamon, nutmeg, chilli, thyme (main ingredients) but all Jamaicans have their own version. Nowadays, you can buy excellent Jerk spice mixes and rubs from most supermarkets as it has become very popular to use as a mix and also as a marinade for barbecued meats. It can be used with any meat, or even fish, but pork, beef and chicken particularly benefit from its flavour.
One of the things you don’t want to worry about when planning a picnic is whether your food will ‘travel’ and still be in one piece at the end of the journey. These pasties are very hardy and can withstand any bumpy journey! They can also be made in advance, so you have an instant dish ready to go. They can also be frozen for up to one month.
Your picnics won’t be bland with these delicious pasties – you can make them full size like we have, or lots of ‘mini’ ones for snacks – not just great for picnics, but super party snack as well.

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Serves:                                               4 large, or 6 medium sized pasties

Preparation Time:                                20 minutes

Cook Time:                                         25-30 minutes

 Ingredients:

    • 400 g lean minced or ground beef
    • 1 medium sized white onion, diced
    • 1 medium sized red pepper, core removed and diced
    • 2 or 3 sticks of celery, finely diced
    • 2 tbsp jerk seasoning (or 1 tbsp if you only like a hint of spice)
    • 3 tbsp beef stock
    • 450g shortcrust pastry, ready made from the supermarket
    • 1 egg and a little milk, beaten for glaze
    • 1 tbsp vegetable oil for sautéing

 

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Method:

Heat oven to 170°C

In a frying pan on a low heat, gently saute the onion, red pepper and celery in the oil until softened.

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Add the mince and jerk seasoning and mix well until all the meat has browned and is cooked through. Add the beef stock, stir through until all is combined. Turn off the heat.

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On a clean surface (either your worktop or a board) roll out the pastry to approximately ½ cm.

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Using a large cutter, or an upturned saucer or small side plate, cut out circles of pastry. If you are making smaller ones, you can use an upturned wine glass or glass to cut. Cut as many circles as you need.

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Divide the mixture evenly amongst the circles. Brush around the rim with the egg wash, and then gripping either side of the circle, pull up and ‘pleat’ the pastry at the top, sealing firmly. Lightly fold the pastry at either end so that the mixture does not escape whilst cooking. Glaze all over with the remaining egg wash until all the pasties are ready.

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Lightly oil a baking sheet and place each pastie on the sheet, leaving a gap between each one to allow them to spread a little.

Bake for 25-30 minutes until the pastry is crisp and golden. Remove from the oven and leave to cool before refrigerating – if you can bear the temptation to eat one!

 

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