📖 Find the written recipe in the link below the video. 🌾 Click here to support the channel ➡ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Wife told me to make these for when she gets back from the hospital. Having enjoyed the bread I make from your recipes she trust you and me to make something she'll enjoy.
Just made these and had to tuck in almost immediately. Took me back 30 years when I’d go watching pub football as a kid and I’d have a Pattie to warm me up every Saturday. Only started baking a few weeks ago but I’ll be checking for more recipes. Oh, and these are delicious man 🫡
I used jalapeno peppers in mine. My Dad isn't a heat fan though my mom is. I use my parents as my test subjects and i take my new recipes over to their place. lol The pastry turned out stellar. Flaky but firm. thanks for the post.
Oh and I love the whole wheat recipes!!! We don't eat much white flour and there are so few products at the market for folks like us. So excited to try them, too!
After devouring so many beef patties, I can't believe that I'm just now learning all the steps in MAKING one! This was something I used to love having back in the day (and of course gotta have that coco bread). So this will definitely be on my future recipes to try out! Thanks again for sharing the video and going step by step on how to create your own.
I made these last night as just as you showed. They came out great! I would have NEVER had the confidence to try something like this without your videos (this one and the Hatian Patties). You're a good teacher. May I suggest one thing: So much of baking involves feel and timing because everyone's room temp is different, their ovens are different, the ingredients will be of different qualities, etc. In your future videos could you help us by describing what things feel like, look like, etc at key stages? You're very analytic / scientific so I would imagine that describing these feel-type things would interest you and help us. I've learned that baking is more interaction and timing rather than following a clock. Thanks again for your hard work. A behind the scenes video would be interesting, too. Bake with Jack did one and it was neat to see.
You sucked me in with your math based bread dough video which was life-changing in my bread making. I love meat stuffed things like piroshki so this looks like a great thing to try. Thank you.
Who needs a recipe? I just did similar to you, really tasty! I’m the rare pepper fanatic so they probably too spicy for most. I have generous supply of mean peppers and used a few 7 pot Tobago. Thai or habanero don’t actually seem very hot to me anymore.. Thanks for the euro bread ideas, I made good use of them too.
i only found this channel about a week ago and already want to try my hand at some of the simpler recipes, this one especially because ive only had Jamaican patties from the freezer section. would love to see a video on Cornish pasties, gotta drive 2 hrs one way just to buy one around here in rural Canada.
Literally just made these. I had too much filling for dough which was mentioned. But it was quite tasty. Will make again. Also didn't have carrot so I used potato which works.
These were delicious, i am definitely making them again, I will have to double the recipe next time though, as they all disappeared almost immediately.
As a puerto rican this recipe really reminded me of empanadillas. So now I wanna try this recipe and also use this pastry technique substitute the curry powder for saźon and use my grandmas beef recipe for the filling. It'll take my empanadilla game to a whole new level.
Interesting that you call them empanadillas, like in Spain. I know, and love, the Argentinian/Chilean "empanadas", but an empanada in Spain is like an oven tray dish , with something like tuna. Also delicious. What do you fill yours with?
I just made this tonight. I love hot chiles and used peppers from my own garden. AWESOME! I love your channel and this is your BEST bake yet. Thank you for this amazing recipe and video.
So i tasted them. The inner layer of the dough was still raw, but honestly, that was to be expected because it was pretty thick. I should have rolled it thinner. So i put it back in the oven and after a few minutes it was done. And it was great! I will make it again but this time i will do it right :D Thank you for the recipe
I love how you try all different types of recipes. This looks double delicious. You should try to make a Haitian patty or Haitian pâté. It’s a puff pastry very flaky, A LOT of layers. It can be made with ground pork, beef, chicken or turkey. It can also be made with fish, mainly cod. It can be spicy but ALWAYS flaky. It’s a messy eat but a really good one if you know what I mean. Thanks for all your lovely videos.
Definitely need to try making some rough puff pastry to make pasties next time! This looks so much easier than making regular puff pastry and the results look great.
Made these today - just in time for this afternoon's 49er game. Adding the curry powder and turmeric added color and a touch of flavor to the Rough Puff Pastry crust. The filling had a nice global flavor and I used a “crushed Scotch Bonnet Pepper sauce” instead of fresh Scotch Bonnet peppers - added just enough for a touch of heat. What a flavorful, flaky delight! I will be making these again. Thank you for sharing the recipe. Photos have been posted on "Charlie's Baking Buddies".
Great vid man! Love Beef Patties, love your channel. Always top notch content. I was doing Patty research and came across a recipe from a Jamaican guy that I think you'd like. He makes two modifications to the dough: 1. He places fat between the dough layers after each fold 2. He uses Beef Suet which has a high melting point, and appears to be the traditional fat used (after watching numerous recipes). The video is from: Feed & Teach - How To Make The Best Jamaican Beef Patty | Flaky and Juicy!
I am nuts about Hand Pies, Pot Pies etc. And I love Curry and Chili's and Peppers. You said, "These are right up my street". The saying is...... "Right up my alley". 😛
Mate, thank you! These look so awesome! And these will be just for me - no one else can handle a madam janette let alone miniature capsicum (which is basically what Dutch grown chillies are.)😂
I used the pastry recipe minus the turmeric and curry powder, to make pastry for traditional Cornish pasties. I usually use shop bought shortcrust, but this ended up making the best pasties I have ever made! I have arthritis in my hands so cant squeeze the butter cubes, so instead I used my pastry blender, but still kept it quite chucky rather than the usual breadcrumb texture. I'm bulk making the next batch so i can freeze a load. if interested the pasty recipe is, 500g of ruff puff pastry FOR THE FILLING 400 g good quality beef skirt, cut into cubes 300 g potato, peeled and diced 150 g swede/turnip*, peeled and diced 150 g onion, peeled and sliced Salt & pepper to taste (2:1 ratio) Beaten egg or milk to glaze. 1. Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide. 2. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. The amount of salt and pepper to use will vary according to taste but a good rule of thumb is to use a good pinch of salt and a gentle pinch of pepper on each layer. 3. Bring the pastry around and crimp the edges together (see our guide to crimping). 4. Glaze with beaten egg or an egg and milk mixture. 5 Bake at 165 degrees C (fan oven) for about 60-80 minutes until golden.
@ChainBaker - another great recipe! I want to try making these in the next few days. Your recipe for rough puff pastry looks so simple and easy. Can’t wait to try that especially. I’m sure it would work well for many other recipes. I love the production quality of your videos Charlie. Very watchable and you present them so very well. Thank you for posting. Regards from Northern Ireland. 😀👍☘️
These look really good. I've been to Jamaica many times, but I don't ever remember having these while being buzzed. We do have something where I come from that is called a beef pasty that is really good too.
Beefy, spicy 🌶🌶 and flaky!! Yay! I have been patiently waiting for this recipe after you posted it in the Community section. While I am not usually a fan of "spicy" foods, I do have a bottle of "Crushed Scotch Bonnet pepper sauce" and will use in lieu of the fresh Scotch Bonnet pepper (perhaps 1/2 the amount). Thanks for sharing this recipe. ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 133K subscribers and continue to grow each week!!!! 🤩🤩🤩 Don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (209 members sharing over 1200 photos of their beautiful home bakes). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣
Im 100% making this, think I'll sub the ground beef for curry goat or shredded curry beef. Pastry looks nice and flaky without the need for an acid to stop the gluten like some others use. Shows what proper method and technique can accomplish.
I use my rough puff pastry for meat mushrooms and onions with thyme meat pies. I’m not a chili head but both of our kids are. I swear our daughter has about three taste buds in her mouth as she’s eaten hot salsa since she was a year old. Now she thinks nothing about eating scotch bonnets.
Hi CB...another super recipe. Made them this morning...fantastic.I never buy stuff like this as they're normally really skimpy on fillings (and way too much pastry)...so now I can decide how much filling! I'm thinking now about all sorts of other fillings..(yours is great btw... love lots of veges...I'm also a 'chili head'...thanks for the new phrase🙂🙂) Interesting you flavour the dough...great idea. Keep up the wholewheat slant to your breads...
If I give you my address , how about slipping one of those in an envelope and dropping it the mail? (I would that that were possible) My tablet is getting very close to acquiring toothmarks.
Hi there. I'm making your Jamaican Beef (turkey for me) patties tonight. One observation with your recipes is that I don't seem to see different weights for salt. I prefer to use Diamond Crystal Kosher salt which, when going by weight, can be twice the volume as regular table or sea salt. So, I make my assumptions on that one. But since you seem to be so exact, which I like, I thought I'd mention it. I have a regular scale and a small scale for small weights. So excited to try out your recipes! I'm doing the biga pizza next as I recently purchased an Ooni pizza oven. My experiments have not been as successful as anticipated. It was hot here in Ontario recently and I over-proofed. On another note, I clicked on your "support me" icon and it gave me a dirty face and pretty much said no. Lol. Another thing, (what a pita) could you manage to condense the printing material to a page or maybe 2 instead of 4? Haha. Keep going with your brilliant recipes. I know I'm going to have some fun! Thank you! Kelly
This is great. Can you do a similar recipe for us to make sausage rolls? I never baked anything since making cookies as a kid, but always cooking chili, tacos, burritos etc. Great combination of skills it would be! Happy to be learning. Thanks!
@@ChainBaker Right on! Thanks for that. By happy coincidence I live next to a German sausage shop, so will try to deskin some like you did in the video.
love ypur recipes and how you make it easy to understand and follow for us.. hope you can also use coconut flour for a keto follower 🤗 more bakingbto come!
Man I haven't been here for too long now but long enough to know that you are an awesome baker bro once I'm able I'll definitely be making some of your recipes for sure lol
Pretty good for a first crack, but these are not true Jamaican Patties. As a first generation born Jamaican American whose family immigrated to the USA from Jamaica I know Jamaican food. You do have most of the basic common ingredients down, but if you want as close to authentic and traditional as possible you need to add pimento (all spice). Without allspice you especially have a bastardized American beef patty. Allspice is regularly used in Jamaican cooking and beef Patties get their signature flavor from the base trinity of scallions (green onion), scotch bonnet peppers and pimento spice. You round off the trinity island profile with fresh thyme, garlic, yellow onion, salt, pepper and curry depending on the dish. The other spices are fine but if add the soy sauce, tomatoes, bell peppers and carrots just know that those items aren’t part of the traditional profile of Jamaican Patties, but some Jamaicans like to add them for more roughage. It’s breadcrumbs you use to thicken the filling. Olive oil isn’t the best to use as it could add the wrong flavor to the filling, which is why you want a neutral oil. The filling is usually minced more finely after cooking by putting it in a food processor and pulsing a couple times. You want it finely minced but not chunky, clumpy or minced too fine to where it comes out looking like a pate paste. The filling also needs to be juicy, but not saucy. If you bite into a patty and the filling isn’t juicy but dry and crumbly, and if you reheat it in the oven and it’s dry then it’s not authentic enough. If executed correctly a Jamaican patty retains its juiciness with every bite. Jamaican Patties are known for their spice profile, vivid yellow coloring, and super flaky crust. The crust should be so flaky and tender that the crumbs leave a coat on your shirt. There are other things missing to make it 100% authentic, but that would be telling too much…so long as you have the basic flavor profile down that’s what matters most. The crust is almost on point. Puff pastry is correct but bread flour is the worst to use if you want that true flakiness. Always use all purpose. The yellow coloring needs a bit more boost as traditional Patties are a vivid yellow even after cooking; and you don’t need to cut vents if you don’t over stuff them. Also, we traditionally don’t use egg wash on them. True Jamaican Pattie’s are matte to allow that yellow coloring to shine over actual shininess. There’s nothing like a true Jamaican patty once you’ve had one, and even a lot of Jamaicans get it wrong or purposely choose to diverge from the traditional, but a true yardie can tell the difference and are very unforgiving. Otherwise, at least add pimento spice (allspice) and you’ve got yourself a nice personal preference variation of the traditional patty, which is fine, too. And fun fact, the Jamaican Patty was derived from the British Pasty when the commonwealth settled in Jamaica and introduced it to the natives. Jamaican Patties are the little brother to the pasty and cousin to the empanada.
This looks incredible, Im a big fan from Bolivia, have you ever tried making empanada dough? Every country has its methods but here we make it with lard so it has a nice a crisp feeling, I would love to see your take on that, im working on perfecting mine
I have these two ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WWs_QZzWI38.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hvZXqR7TOr4.html Love them both 😁
@ChainBaker thank you very much, my baking has improved so much thanks to you, im even starting my own business selling burgers and making my own potato buns
Hi, I was wondering if there is anyway to cut down the amount of butter required in the pastry without affecting the end result? I have performed this recipe several times, always to stellar results; but the prices of butter where I am from has gone astronomical in the past year. If you could recommend the proper adjustments (if possible) or another pastry recipe entirely that uses less butter and is suitable for making these Jamaican patties, I would forever be grateful. Thank you!!
Using less butter will definitely affect the result, but I reckon that you could cut it in half and still get a flaky pattie. Or perhaps even add some oil in place of some of the butter.
I will definitely have to give this recipe a try in the near future! Curious to know your opinion on freezing these. Do you think it'd be possible to freeze them unbaked and pop 'em in the oven frozen to bake for longer? Or maybe it'd be better to freeze the pastries baked already and just reheat?
That sounds like an interesting idea. I'm not sure how much it would rise since there is not much gluten in a pastry like this. I have not tried it yet.
Have you considered getting a table top induction burner or butane burner that you can use on your work table so you can get those cool overhead shots?
@@ChainBaker I was brewing another cup of coffee and thinking about this delicious looking recipe and thought you could also set up a small fan to create a very light breeze to push any steam gently in another direction. Sorry, this is how my head works on everything I see some kind of pattern. Cheers, I am happy I found your channel.
I have a question why if a commercial yeast and wild yeast are same but only the sourdough bread is low in gluten and have beneficial bacterias. I searched but can't find any information about what if we long ferment bread with commercial yeast and the result wil be same or not that is the thing that bothering me.
