Cayman Meat Patties - Definitely a Group Effort

l to r, Kat, Brynnly and Connor assembling the Cayman meat patties.
So the table's a mess. Results were sublime!
(Red Christmas bowls made perfect 4" dough rounds.)

This happened to be the last thing our mother made. She and Brynnly made these together about 2 weeks before mom died. They had a wonderful time doing so, and I had a lovely time watching them and chronicling their shared cooking joy. This night, the three musketeers, above, made both appetizer-size patties (second photo) and then full-size patties (first photo) for entrees. SO good! 

The patties ready for baking - entree size

The deliciousness after baking - appetizer size

For the meat filling:

1 1/2 lb. chuck pound roast (you can use already ground chuck)

1 large onion, roughly chopped

6 scallions (green onions), green tops included, roughly chopped

1 scotch bonnet pepper (or equivalent), seeded

2 garlic cloves

2++ T.  Jamaican Blue Mountain Country curry powder, a mixture of mild and hot

6 sprigs fresh thyme or 2 t. dried thyme

1/2 t. ground all spice

2 T. vegetable oil

3/4 C. bread crumbs

1/2 C. water

salt and pepper to taste

BumHot (our family blend) or hot pepper flakes/cayenne to taste

Cut beef into 1" cubes, removing all fat and tendons. Place meat on a pan in a single layer and put in freezer for about 30 minutes or until meat is firm but not frozen hard. While meat is firming, put the onion, scallions, scotch bonnet and garlic in a food processor and mince by pulsing on and off until all is finely ground. In a large skillet, heat the oil and add the mixture along with the curry, thyme and allspice. Cook until all is cooked, but not browned. Set aside. 

In batches, place the partially frozen chuck in the food processor and pulse until meat is minced very finely. Add the meat to the veggie skillet and cook over medium heat until all the pink is gone and meat is well cooked. Add the bread crumbs, salt to taste and pepper to taste. Stir well to blend and adjust seasonings - especially the level of pepper heat - to your taste. Simmer for about 10 minutes over low heat until all liquid is gone. Set aside and let cool. 

For the pastry:

2 1/2 C. flour

1 - 2 T. Jamaican Blue Mountain curry powder

1 t. BumHot (or hot pepper flakes/cayenne to taste)

1 t. tumeric (for color, optional)

3/4 t. salt

1 1/2 sticks cold butter, cut into large chunks (can also use 1/2 lard) 

1/3 C. ice water

In food processor, fitted with a steel blade, put all dry ingredients in and pulse to mix. Take dough out and knead very lightly on a floured board. If dough is sticky, add a bit more flour. 

To assemble Cayman meat patties: 

Preheat oven to 375º.

1 egg, well beaten (for glazing)

Roll dough out into a long piece that about 1/2" thick. Tear off a portion of dough and roll as thinly as you can on a lightly floured board. Cut into an approximately 4" circle (for entree portions) or a 2" circle (for appetizer portions). Place filling on half the circle (about 2-3 T, for an entree, 1-1 1/2 T. for an appetizer size). Brush edges with water and fold over and seal. With fork tines, seal the edges. Place the patties on a parchment paper lined cookie sheet. Continue till all the meat and (hopefully) dough is used up. Glaze the tops of the patties with the egg wash. Bake for 15 - 20 minutes (appetizers) or 20 - 25 minutes (entrees) or until the edges are golden brown. Serve hot, warm or at room temperature. Reheating in a microwave, tho it works, is not recommended. 

You can make hot patties with any ground meat you want. They can be made any size you want as well. And if you can find callaloo, a Caribbean veggie, (aka amaranth), you can make this vegetarian!

A family favorite!

~~~

YUM!

'till we feast again! 

xoabb