This is a bit of a Frankenstein recipes, cobbled together in my usual fashion, after reading recipes from a variety of sources and pulling what I like. I know real Jamaican patties are made with dough from scratch, seasoned with turmeric or curry powder or something. But, as I might’ve mentioned once or twice (or more), I have a real phobia about pie crust and such. So I cheated. These frozen empanada discs make it so easy that I’m willing to forgo a little flavor. Next time maybe I’ll just sprinkle a little seasoning on the dough before I fill it.
I made 20, to feed six of us for dinner and allow for plenty of leftovers. You probably don’t need that many so it’s easy to cut this recipe in half.
- Goya Pastry Discs, two packages, thawed
- Lean Ground Beef, 1 1/2 pounds
- White or Yellow Onion, 1 medium, minced
- Garlic, 1 or 2 cloves, minced
- Jalapeno Pepper, 1, minced (or a little scotch bonnet for more kick, or leave it out entirely)
- Curry Powder, 2 or 3 teaspoons
- Thyme, 2 teaspoons
- Bread Crumbs, 3/4 cup
- Beef Broth or Bouillon, 1 cup
- Salt/Pepper
- Egg, 1
Preheat the oven to 400. In a large skillet, brown the beef over medium-high heat. Add the onion, garlic, pepper, curry powder and thyme. I used a mix of red and yellow curry powders because I had them both in the pantry. Usually I just use yellow.
Cook until the softens. Stir in the bread crumbs then add the broth.
Reduce the heat and simmer until the broth is absorbed, just a few minutes. The mixture should be thick enough to hold it’s shape but still moist.
Put a scoop of the meat mixture on one half of the dough disc.
Fold it over and seal the edges with a fork.
Place the pastry on a lightly greased baking sheet and brush the tops with a little beaten egg. Bake at 400 for about 25 minutes, or until golden brown.
Enjoy!
{ 2 comments… read them below or add one }
Looks delicious. I use those empanada wraps once when I was making something for a party and they were great!
This looks like empanada’s, one of my favorite Mexican dishes! Bookmarked!