Frustrated with trying to find decent eggs in the supermarket, we finally returned to Quails R-US Plus. It’s really not that far from us and I don’t know what we were thinking because they have farm raised eggs, chickens, rabbits, lamb and goats. Getting my Jamaican on, I decided to make some spicy Jamaican meat patties, inspired by Emeril Lagasse, using Quails R US Plus ground lamb and goat chorizo. Why not?
This is the chorizo that I know; Mexican-like, stuffed raw into casings, to be cooked as a link or in bulk. Spanish chorizo is new to me and good, but not what I think of when I think of chorizo.
This was a good mix for the patty stuffing. The lamb was a bit strong with a kind of sheepish smell that made me wonder about the lamb age classification, but this was fine for this recipe.
I liked the Emeril mix of spices and aromatics, still next time I will add cinnamon for a more authentic Jamaican flavor. Everything smelled wonderful!
I cooled my filling down in a leftover, random snow pile because it was there and it pleased me to do so 🙂
Jamaican Meat Patties
3 cups all purpose flour
1/2 tsp salt
2 tsp tumeric
1 cup cold butter, cut into small pieces
3/4 cup cold water
1 tbsp white vinegar
1 large egg, whisked
2 tbsp olive oil
1 large onion, finely chopped
4 large cloves garlic, finely chopped
2 inches fresh ginger, finely chopped
1lb ground goat meat
1 lb ground lamb
1/2 tsp ground tumeric
1 1/2 tsp ground cumin
1 1/2 tsp ground Jamaican allspice
1 tsp ground cardamom
1 tsp dried thyme leaves
1 Scotch bonnet, seeded and finely chopped
6 scallions, finely chopped
2 sprigs fresh parsley, finely chopped
1 can diced tomatoes
1 can beef broth
Salt and pepper to taste
3 tbsp rum
1 egg whisked with 1/4 cup of water for an egg wash
Mix the flour, salt and tumeric together in a bowl, then place in a food processor with the butter and pulse until it resembles a coarse meal. Add the water, vinegar and whisked egg, then continue to pulse until the dough forms a ball. Wrap in plastic wrap and refrigerate for about an hour.
Sweat the onion, garlic and ginger in the olive oil for about 5 minutes, then add the meats, tumeric, cumin, allspice, cardamon, thyme and scotch bonnet sauteing for about 10 minutes.
Add the scallions, parsley, tomatoes, broth, salt and pepper, bring to a boil and simmer until almost all the liquid has evaporated. Add the rum and boil for about 1-2 minutes. Remove from flame and cool.
Roll out the dough to about 1/8 inch thickness and cut into 6 inch circles. Place about 2 tbsp of the meat filling on 1/2 of the circles, fold over, then seal the ends with a fork. Brush egg wash over the top, then bake on a baking sheet lined with parchment paper for about 25 minutes.