Make a lighter version of Jamaican beef patties using heart healthy fat to make the delicious golden crust.
4 1/4call purpose flour
1cMazola Corn Oil
1cwaterplus more if needed
2 1/2tspbaking powder
3/4lbdiced russet potatoesboiled
1/2clean ground beef96/4
2tbspMazola Corn Oil
2tsprefrigerated jerk saucehot or mild
To prepare the dough, add the flour, salt, baking powder, and turmeric to the bowl of a food processor. Run the machine, then slowly pour in the Mazola Corn Oil followed by the water. Allow the machine to continue until the dough is formed.
Scrape the dough onto a baking mat and form into a ball. Cover with plastic wrap and set it aside for later.
Heat 2 tablespoons of Mazola Corn Oil in skillet. Add the ground beef, beef stock, ginger, allspice, garlic powder, and jerk sauce. Brown the meat then add the cooked potatoes. Pour in the water and let it simmer for 3-4 minutes. Mash some of the potatoes and mix well. Let the filling cool.
To make the patties
Cut the dough into 16 equal pieces. Roll out on price and fill it with 2 tablespoons for the filling.
Using a pastry scraper, fold over one half of the dough onto the other. Use a fork to press the seams to close. Bake for 20 minutes in a 400 degree preheated oven.
Vegetarian Option 2 1/2 c water 3/4 lb diced russet potatoes 1/2 c green lentils 2 tsp refrigerated jerk seasoning 1 tsp vegetable base* 1 tsp ginger paste 1/2 tsp allspice 1/2 tsp garlic powderTo make these patties even more better-for-you, you may remove the meat from the recipe entirely by using cooked green lentils. To prepare the filling, add the lentils and potatoes to a pot with water. Boil for 20 minutes then add the remaining ingredients*, most of the water will have absorbed. Follow the next steps to make the patties.
*Be sure to use vegetable base in place of the beef base.