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Gluten Free Jamaican Patties

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I’m so excited to share with you a recipe for Gluten Free Jamaican Patties.  When I was attending University in Toronto I lived on Jamaican patties.  I’m one of those people who was always running late.  When I lived in Toronto, I had to be ready at least an hour early so I could catch the bus to catch the subway to continue on another bus to get somewhere.  I learned quickly I could always count on convenience stores located in the subway to provide me with a yummy breakfast.  Ok, so I wasn’t a health conscience university student, and as a result, I gained the freshman thirty.

I still love the idea of “convenience” food.  I like being able to pick-up my food, put it in my hand and eat as I go.  Fortunately for me I live in the country now and my life isn’t “go-go-go” anymore.

One of my recipe goals has always been to make Gluten Free Jamaican Patties.  I thought I would accomplish it with almond flour.  I love playing around with coconut flour.  I made dough which resulted in an awesome pizza pocket.  I ate it before photographing it but I promise I’ll release that recipe soon.  When that recipe turned out well I took the concept and made a Jamaican patty out of it.

For the inside of my Gluten Free Jamaican Patty I relied on a ton of Google recipe searches.  I went with the standard ratios of curry powder, onion and meat.  Next time, I will make two changes.  If you remember the texture of a Jamaican patty the meat is finely ground, more like a paste (think Taco Bell finely ground taco meat).  I suggest taking your (pre-cooked or post cooked) hamburger and grinding it more finely in a food processer.  Secondly, I would love to try this with chopped scotch bonnet pepper.

GLUTEN FREE JAMAICAN PATTIES

Yield: 4-6

Ingredients

  • Pastry:
  • 2 large eggs, separated
  • 1 tsp cream of tartar
  • 1/2 cup of plain almond milk (vanilla flavoured can be used and will not affect the flavour)
  • 2 tbsp extra virgin coconut oil
  • 1/2 cup + 2 tbsp coconut flour, sifted
  • 1 tsp curry powder
  • 1/2 tsp baking powder
  • Dash of salt
  •  
  • Filling:
  • 1/4 pound (250 grams) raw ground beef
  • 1/4 cup of onion, finely diced
  • 1/4 tsp curry powder
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • *Optional to add some heat 1/4 tsp cayenne pepper or scotch bonnet pepper, chopped

Instructions

  1. Pastry:
  2. In a bowl, add the egg whites, cream of tartar and almond milk. Whip to soft peaks.
  3. Mix in the coconut oil and egg yolks.
  4. Slowly add the coconut flour, curry, baking powder and salt. The dough will thicken.
  5. Mix until smooth.
  6. Filling:
  7. Saute the onions, curry powder, thyme, salt, ground pepper in a frying pan.
  8. Add the ground beef.
  9. Continue cooking on low-medium heat until the meat is no longer pink and the juices have been re-absorbed.
  10. Jamaican Patties:
  11. Preheat your oven to 350 F.
  12. Cut a piece of parchment paper the same size as your baking sheet.
  13. *If your baking sheet has edges that prevent rolling the dough, lay your parchment paper on a flat surface.
  14. Take the dough and make 4-6 balls. (I made 4 large Jamaican patties, you can make them smaller).
  15. Place wax paper or parchment paper over the dough and use a rolling pin to flatten the dough.
  16. Place some hamburger filling on each piece of dough. Don’t overfill, if in doubt use less.
  17. Refer to the diagram for this part. Lift the parchment paper over the dough, then press the dough into the other half. Press the edges with a fork.
  18. Lift the parchment paper off and repeat for the other side.
  19. *My recipe notes are smudged where I wrote the baking time. It is either 30 or 40 minutes. The jamaican patties are done when the dough is cooked through. It is crispy and not burnt.
Yield: 4-6

Gluten Free Jamaican Patties

Gluten Free Jamaican Patties

Ingredients

  • Pastry:
  • 2 large eggs, separated
  • 1 tsp cream of tartar
  • 1/2 cup of plain almond milk (vanilla flavoured can be used and will not affect the flavour)
  • 2 tbsp extra virgin coconut oil
  • 1/2 cup + 2 tbsp coconut flour, sifted
  • 1 tsp curry powder
  • 1/2 tsp baking powder
  • Dash of salt
  • Filling:
  • 1/4 pound (250 grams) raw ground beef
  • 1/4 cup of onion, finely diced
  • 1/4 tsp curry powder
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • *Optional to add some heat 1/4 tsp cayenne pepper or scotch bonnet pepper, chopped

Instructions

  1. Pastry:
  2. In a bowl, add the egg whites, cream of tartar and almond milk. Whip to soft peaks.
  3. Mix in the coconut oil and egg yolks.
  4. Slowly add the coconut flour, curry, baking powder and salt. The dough will thicken.
  5. Mix until smooth.
  6. Filling:
  7. Saute the onions, curry powder, thyme, salt, ground pepper in a frying pan.
  8. Add the ground beef.
  9. Continue cooking on low-medium heat until the meat is no longer pink and the juices have been re-absorbed.
  10. Jamaican Patties:
  11. Preheat your oven to 350 F.
  12. Cut a piece of parchment paper the same size as your baking sheet.
  13. *If your baking sheet has edges that prevent rolling the dough, lay your parchment paper on a flat surface.
  14. Take the dough and make 4-6 balls. (I made 4 large Jamaican patties, you can make them smaller).
  15. Place wax paper or parchment paper over the dough and use a rolling pin to flatten the dough.
  16. Place some hamburger filling on each piece of dough. Don't overfill, if in doubt use less.
  17. Refer to the diagram for this part. Lift the parchment paper over the dough, then press the dough into the other half. Press the edges with a fork.
  18. Lift the parchment paper off and repeat for the other side.
  19. *My recipe notes are smudged where I wrote the baking time. It is either 30 or 40 minutes. The jamaican patties are done when the dough is cooked through. It is crispy and not burnt.

What’s your favourite convenience food?

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organicguy

Tuesday 17th of February 2015

i will try a dairy free and egg free version. instead of beef that's full of drugs,i will try goat or bison. I also plan to go with salmon or lobster tails. cant wait.

Al

Saturday 20th of September 2014

Thanks for the recipe! Mine are in the oven right now looking good! I found the dough a little hard to work with. I used lemon juice as a substitute for the cream of tartar. I'm wondering if that had something to do with it? After the first fail, which looked like a murder scene, it got easier and I was able to patch the patties up with some leftover dough bits. Thanks again, Carol! Can't wait to eat 'em.

- Al from Nova Scotia, Canada

Angela

Thursday 11th of September 2014

OMG! I was just talking about Jamaican beef patties! Love them! Cant wait to attempt this recipe. It looks like these are lo carb as well? Do you happen to have/know the nutritional info, specifically carb and fiber totals? :)

Leana Buhler

Tuesday 2nd of July 2013

how do you keep the dough together, I tried making these but the dough cracked and fell apart every time i tried to fold the pastry of the meat. I ended up adding some buckwheat flour, crushed chia to try and get it to stick together. Not impressed with how they go together but they do taste good. I keep finding that gluten free breads/pastries are always troublesome to make, cookies are usually alright, Any tips/suggestions are welcome

CAROLditchthewheat

Tuesday 2nd of July 2013

I pressed the dough together.

Ruth

Saturday 30th of March 2013

When I made these, I used milk instead of the almond milk. The whipped egg whites just fall when you add the spices, etc. Do you gain anything by whipping the whites? Then, when everything was added, the dough was in little dough balls instead of being a solid mass - is it supposed to be like this? I ended up adding some milk because there was no way it was going to fold over. Once I added more liquid, I could finish making them. Egg yolks were never mentioned, so I wondered if the yolks would be added, if that would be the extra moisture needed. Currently baking these so not sure how they taste yet.

CAROLditchthewheat

Saturday 30th of March 2013

You add the egg yolks to the coconut oil. Whipping the egg whites helps add volume to the dough.

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