jamaican beef patties

July 2nd, 2009

You may not think it is possible to lose weight while on a diet which includes jamaican beef patties but it is feasible. It is fundamental to not eat jamaican beef patties or other high calorie beef/pork/lamb/veal every day but in moderation.

This is what I do, I allow myself moderately high calorie food one day per week. I eat a healthy diet for most of the week, say 1200 to 2000 calories per day, and then on the 7th day, I eat anything - without going crazy of course.

I have been sticking to this diet for the last few weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise habits or taken any pills or diet aids. I have just been aware of what I eat 6 days per week and then eat whatever I want one day of the week.

I also find it is helpful if you have some support when on a weight loss program and for that I signed up with the Biggest Loser club. They have many tools to show you how to monitor your progress and attain your goals.

Join the Biggest Loser

Jamaican Beef Patties

Dough
2 cups unbleached all-purpose flour
1/2 tablespoon curry powder
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold water

Mix together dry ingredients thoroughly in a medium size mixing bowl. Add vegetable shortening and cold water; rub them into the seasoned flour with your fingers until you have a stiff dough. If the dough is too dry to hold together, add more cold water, 1/2 teaspoon at a time. Wrap the dough in plastic and chill it in the refrigerator for at least 2 hours.

Meanwhile, make the filling.

After the filling is made, roll out the dough on a lightly floured work surface to 1/8-inch thick. Cut the dough into circles 5 inches in diameter. This is easily accomplished by pressing the edges of a 5-inch diameter plate or bowl into the dough, and then following the outline with a sharp knife to cut the circles. Roll out the scraps and cut more circles until all the dough is used.

Assemble beef patties by spooning about 1 1/2 tablespoons filling on one side of a pastry circle. Fold the other half of the circle over the filling so the edges meet, forming a half-moon. Seal the edges by pressing lightly with your fingertips and then with the tines of a fork. Place the beef patties on a baking sheet. Brush the tops of the beef patties with the beaten egg and bake them on the upper rack of a preheated 400 degree F oven until golden brown, about 15 minutes. Remove the beef patties from the oven and transfer them to wire racks. Serve them while they are still warm.

Makes about 1 dozen.

Filling
1/2 pound lean ground beef
1/2 pound hot or sweet Italian link
sausage, removed from casing
1 medium yellow onion, finely minced
1 large clove garlic, finely minced
1/2 Scotch bonnet chile or 1 jalape?o,
seeded and finely minced (optional)
1/2 cup plain dry bread crumbs
1 tablespoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 medium scallions, root ends removed, minced
1 large egg yolk, beaten

Saut? ground beef, sausage, onions, garlic and chile in a large skillet over medium-high heat until brown, about 15 minutes, breaking the meats up with a fork as they cook. Reduce heat to low; add bread crumbs, curry powder, thyme, sage, salt, pepper and water. Cook the filling, stirring frequently, for 5 minutes. Stir in the scallions. Remove from the heat and allow the filling to cool to room temperature.

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