As a direct result of this thread, I picked some up and had one for lunch today. There was a nice heat to it but not very flavorful. I had planned to put Siracha on it but I’m out so all I have is Taco Bell hot sauce. Doesn’t really work for these. I think I just really don’t like the taste of well done meat. Oh well; I had always wanted to try them and now I have.
So I made these today. Seemed like a decent snack / meal to go with watching the Sunday wild card games. I had picked up some habanero peppers for the filling, so I had all ingredients, I used this recipe for the beef patties, and followed it pretty verbatim except the filling tasted kind of bland when I was cooking it so I tripled the Jamaican curry powder amount called for.
For the Jamaican curry powder, I used this recipe .
It seemed like a lot of work, mainly in making and rolling out the dough and making each pie, since I’m not used to working with pastry.
Ate a couple with some Siracha and some Habanero hot sauce. They were…good. I mean, not bad but not great. I guess I’m also in the WOOKINPANUBv.2 camp:
And now I have a lot of homemade Jamaican curry powder on hand I made today. I guess making this recipe in in my near future:
When I was in Jamaica 40 years ago, the patty stands also made coco bread (not sure of spelling). It was was slightly larger than the patties and had a slight hollow in the middle. You could stick your patty in there and eat them together. Ive never seen coco bread since
The 7/11s here (DC area) sell them (along with hot dogs, wings, and a few other ready-to-eat junk meals), and they’re pretty good. We also get them frozen at the grocery store, and regularly eat them as a snack. A few years ago we went to a resort in Jamaica and they were far better, but we still like the ones we can get around here.
Golden Krust restaurants, and there are a lot of them I’m the NYC area, sell coco bread with a patty in the middle. In addition to their ubiquitous patties, Golden Krust also has stuff like ackee, callaloo, sailfish, oxtail stew, and curry goat on the menu.
Oxtail and curry goat are great, as is jerk anything, stew peas, most rotis and any combination of rice and coconut. Jamaican patties may satisfy for a quick snack. But they don’t reach the heights of escovitch or anything spicy cooked over pimiento wood.
Try some smoked paprika instead. Smoked boiled eggs are fantastic.
Or maybe some sumac.
I did get some sumac. I haven’t had a chance to make deviled eggs yet but I’ll try this stuff for sure.
Those of you who say you like cayenne should try pimentón picante: smoked, hot Spanish paprika. Tons of flavor along with the heat.
Any particular brands in the US? Seems like a potentially great topping for pizza
Penzeys has good smoked paprika, but also look for the little cans in a store carrying imported foods. The ones that say “pimenton de la Vera” are the best. Pizza is probably the only thing I would not use it on.
Thanks! Why, is it sweetish? In any case, seems like it would be a nice item to have in my spice drawer.
It’s not sweet but it has a very smoky taste. It’s like a more delicate chipotle. It’s great with potatoes, eggs, and chicken.
Got it. Thanks, will look for it.
So I did make this for dinner on Tuesday, and I thought it turned out far better than the Jamaican beef patties I made. It was a nice alternative to Indian-style curry, which I make all the time.
The recipe I linked to says adding coconut milk to the sauce is optional, but I used 1/2 chicken stock and 1/2 coconut milk, and it really rounded out the flavor, so I think the coconut milk is mandatory.
Just thought I’d mention that after seeing this thread last week I downloaded the Allrecipes.com recipe, and finally made the dish last night, using standard, not Jamaican, curry powder. I cut back the quantities of curry powder called for, since we’re a household of three over-60 folks, and since it called for curry in both the pastry and the filling, and I didn’t want to overdo it.
We were all very happy with the results, although we did feel that some kind of sauce would be nice if you’re eating them on a plate or for dipping, if by hand. Some here have suggested hot sauces, but any other ideas for us tamer folks? My wife thought a mild salsa, which seemed reasonable. (BTW, we keep kosher, so cheese or other dairy isn’t an option.)
Never thought about that. But tzaziki or raita would seem like good (if inauthentic) choices.
I found that Jamaican patties went nicely with HP sauce, or Heinz 57 sauce.
Oh. HP Sauce does sound good with Jamaican beef patties. I also bet something sweet-and-sour would go nicely (well, I guess HP Sauce is kinda sweet and sour), or something fruity, like some kind of mango sauce.
How similar are they to the Runza sold in Nebraska? I’ve had both, but years apart.