I cannot believe I never thought of this

[minoanmiss]

Genius? Madness? Both?

https://www.foodrepublic.com/1432309/jamaican-beef-patty-pot-pie-recipe/

If this works I will make it for Christmas dinner.

Comments

[jesse_the_k]

That is brilliant!

Pasties were the official state food because miners--ofc [now it's cream puffs]

[puff]https://www.originalcreampuffs.com

[full_metal_ox]

Pasties were the official state food because miners--ofc [now it's cream puffs]

Not cheese, then—-particularly orange annatto-infused cheddar? (Source: Green Bay Packers football fandom regalia).

[cmcmck]

Pasties are Cornish (hoggan in the language where the nickname for a pasty- oggy- comes from) and a lot of Cornish miners ended up all over the world and took them along!

[corvidology]

I'm going with genius!

[goss]

Omg genius indeed! I feel like I need to try this at some point.

I really love the spices in Jamaican patties, and pot pies in general, so perhaps I could substitute beef for minced turkey? Goat? Lamb? Hmm...

[minoanmiss]

I think lamb would work excellently. Th spices might need to be toned down a bit for turkey, except for the hot pepper.

[full_metal_ox]

And goat would be a thoroughly Jamaican choice. (And could serve as a wry reference to the Scandinavian Yule Goat tradition, if that's something you’re into.)

(The Gävle Goat’s fate last year is going to be rather hard to top.)

[minoanmiss]

I have always wondered why beef patties are made of beef and not goat (I would say 5 to 10% of me is made of goat due to how much I most happily devoured during my childhood summers in Jamaica). Maybe it's because beef comes in bigger chunks and is easier to grind up with relatively low tech?

[full_metal_ox]

I think that may be it—goat (in my admittedly far more limited experience) also has a higher bone-to-meat ratio.

(Is my impression correct that goat tends to get stewed and served on the bone?)

[minoanmiss]

Absolutely correct. Most famously in Curry Goat.

Sent from my iPhone

[acelightning73]

I have always admired the idea of putting seasonings in pie crust to complement the filling - I have put a pinch of cinnamon into apple pie crust, and serving sharp cheddar cheese as an accompaniment to any kind of pie is a New England thing - any fruit pie, mincemeat pie, or even pumpkin pie, my father would take them as excuses for a big chunk of ULTRA SHARP Vermont Cheddar. So some people mix grated cheddar cheese into the pastry for the pie crust. So the curry powder in the pastry for Jamaican patties. I think you ought to make that pie for either Thanksgiving or Christmas, to celebrate your heritage.

I never realized there were plantains in the patty filling. I knew about the onions and other things I'm allergic to, so I never tried to eat a patty. My son lives near several Caribbean restaurants (in a particular section of Queens, NY) and he eats patties. My husband likes them, and there are usually a few store-bought ones in the freezer in case he gets hungry and it's late and there's no takeout place open. I have bought frozen tostadas because I like fried green plantains, but the frozen ones aren't very good. I tried to make them once from raw plantains, but they didn't work.

[minoanmiss]

There aren't plantains in ordinary Jamaican Beef Patties -- the recipe writer (sensibly) added them to bulk up the filling for a dinner pie.

[acelightning73]

Well, there seems to be a lot of onions in the frozen patties. And the smell of the curry powder bothers me. I'll just stick with getting tostones when I have the chance. There was a Cuban Chinese restaurant in the Bronx. They called "chicken tenders" "chicken cracklings" and I'd get them with a side of plantains, and a flan for dessert. Cuban Chinese is one of those strange cuisines like Peruvian CHinese.

[full_metal_ox]

Interestingly, I used to get “chicken cracklings” of a different sort in the Philippine aisle at Jungle Jim’s (1): crispy fried skin, bagged as a snack like pork rinds: the brand name was Lapid. Not even remotely healthful, but fat crisp collagenous delectability itself: I’d buy them as gourmet travel snacks.

(1) An international grocery superstore in southwestern Ohio about halfway between Dayton and Cincinnati; it’s a Mecca for Ohio foodies, with a theme-park atmosphere; don’t miss the animatronic lion dressed as Elvis, the vintage fire truck that adorns the whole! freaking! aisle! devoted to hot sauces, or the life-size Robin Hood diorama above the British section. Even the restrooms require a spoiler warning; all I’ll say is that if you gotta go, barge in unhesitatingly—the surprise is a pleasant one.

https://junglejims.com/

[acelightning73]

The odds of my ever going to Ohio are extremely small. It sounds a lot like what I've read about Buc-Ees.

[full_metal_ox]

I’m salivating over the picture (and a dark intense Jamaican-style ginger beer would be just the thing to wash it down.)

[acelightning73]

Oh... Jamaican ginger beer!

[full_metal_ox]

..I’m assuming that’s “Oh yes, Jamaican ginger beer!”, rather than “Oh no, Jamaican ginger beer!”?

[acelightning73]

What it is, is "Oh, Jamaican ginger beer! Please bring me two of them, right now."

[full_metal_ox]

The trick for me would be finding one in a format I could handle; artisanal soft drinks tend to lean heavily on natural ingredients—and sugar cane, remember, is local produce in the Caribbean!—and therefore not to be available sugar-free.

[acelightning73]

Homemade ginger beer isn't difficult to make. And you could sweeten it with agave, or stevia, or whichever one of the artificial sweeteners isn't TOO terrible for you. They gave me a can of sugar-free ginger ale in the ER when had a bad case of diarrhea. But - does anybody reading this have a "ginger bug" - like a sourdough starter for fermented ginger beer. (It won't fizz if it doesn't contains some sugar to ferment into alcohol and CO2)

In August my son and his wife came to visit me and celebrate my husband's birthday. My son ordered "bourbon and ginger", which is apparently trending on TikTok. I tasted it and it was delicious! I ordered a "dark rum and ginger" which is basically a "Dark and Stormy", and it was delicious too, and now that I'm not on a bunch of heart and diabetes medications any longer it didn't give me a bad reaction.

[princessofgeeks]

YUM

[hitchhiker]

ooh, nice idea! along similar lines cj and i have taken to making scotch egg meatloaf, it's so much less work per unit nom.

[minoanmiss]

oooooh that sounds good!

[acelightning73]

Do you mix "loose" breakfast sausage with the meat? DP you chop up hard-boiled eggs to mix into the ground meat? Do you bread the outside of the meatloaf with crumbs to make it crisp?

[hitchhiker]

loose breakfast sausage with additional seasoning, i linked to the recipe here. whole eggs, not chopped up - the idea was not to homogenise it, just to recreate the scotch egg experience without having to wrap the eggs individually. i didn't think to breadcrumb it but that would have been a nice touch!

[full_metal_ox]

Recipe, if you’d be so good?

[hitchhiker]

roughly this recipe for the pork mixture, with the addition of 1tsp granulated onion (we used bulk sausage mix flavoured with sage and thyme, and then added in the additional seasonings from the recipe), packed into a large loaf pan with the hard boiled eggs embedded in it and baked at 400F. we didn't bother breading the top but you totally could for greater verisimilitude.

edit: this was nice too, scotch egg loaf wrapped in pastry a la beef wellington. a bit fussier than the basic meatloaf but worth it.

[minoanmiss]

because I am masochistic ever prone to fiddling, now I wonder what it would be like to use quail eggs for a more even but still pleasantly irregular distribution of egg...

[hitchhiker]

maybe! you could carve out miniature scotch eggs with a melon baller :)

[full_metal_ox]

Thank you! I’m going to have to run your recipes past a friend of mine who’s a Scotch Egg fan (and whose mother used to embed one whole hard-boiled egg in her meatloaf—something I’d never before heard of.)