I took a couple-week hiatus because of holiday and work travel; I won’t be going anywhere for a while now! I’m happy to be home and back in my own kitchen.
Baking has never been one of my strong suits. I’m not sure why I am so much more comfortable cooking up something rather than trying to bake, but there’s a distinct difference for me. A few months ago, I stumbled across a recipe for Jamaican beef patties and saved it to my Pinterest board. The recipe languished there for a bit, as I was a little nervous to mix together dough and roll it out into circles. Then, my boyfriend’s sister posted a delicious photo of Jamaican patties she had made; I knew then that I had to tackle this recipe. The good news is, it wasn’t really all that difficult!
Most of the ingredients for these patties, I had readily available in my kitchen. I have yet to be able to find a scotch bonnet at the grocery, so I subbed in a serrano instead — I pretty much always have one of those available.
I have read that these meaty patties are one of the most well-known dishes in Jamaica. I can imagine buying one of these off a cart to savor before a walk to the beach. They are easy, portable, and very reheatable.
One thing I would have to do differently next time is remember to put some gravy granules in the cooking meat. The insides of my patties ended up a bit dry as a result of me leaving them out (I had difficulty locating any, but I probably should have looked a bit harder), but they were still quite tasty.
My patties weren’t perfectly symmetrical, but I am sure that could be fixed by cutting each piece into a circle rather than simply rolling them into balls and then flattening them with a rolling pin as I did. All in all, this was a wonderful dish. I likely will bake up a batch on a weekend to take to work for easy lunches, or cook them as a hardy finger food at a party.