Jamaican Beef Patty
American Cheese Dip
Chef Nelson Whittingham of Moon Bar | Boston
Adapted by StarChefs | June 2024
INGREDIENTS
Dough:
1.35 kilograms all-purpose flour
6 grams kosher salt
36 grams egg powder
12 grams ground turmeric
9 grams masala spice mix
330 grams grated suet
6 grams yellow food coloring
Filling:
275 grams canola oil
2.25 kilograms ground beef
20 grams thyme
16 grams ground black pepper
60 grams sliced garlic
125 grams brunoise jalapeño
180 grams brunoise scallion whites
300 grams brunoise onion
6 grams ground allspice
15 grams madras curry powder
25 grams granulated sugar
325 grams brunoise green bell pepper
100 grams brunoise habanero chile
500 grams panade
150 grams chopped tomato
375 grams tamari
75 grams habanero hot sauce
Cheese Dip:
40 grams all-purpose flour
40 grams canola oil
775 grams whole milk
50 grams sour cream
325 grams shredded American cheese
100 grams Jamaican Choice Hot Pepper Yellow Sauce
4 grams kosher salt
To Assemble and Serve:
Yield: 30 patties
All-purpose flour
Egg wash
METHOD
For the Dough:
In a cold mixing bowl, sift together flour, salt, and seasonings. Add food coloring and 550 grams ice water. Mix until combined. Wrap dough in plastic wrap and refrigerate 1 hour. On a work surface, fold in 330 grams suet mixture. Wrap dough in plastic wrap and refrigerate overnight. The next day, process dough through a pasta sheeter 3 times to laminate. Refrigerate until chilled. On a work surface, use a rolling pin to roll out dough until 2½-inches thick. Cut into 6½-inch by 4½-inch rectangles. Wrap in plastic wrap and refrigerate.
For the Filling:
In a sauté pan over medium flame, heat 200 grams canola oil. Add beef, thyme, and black pepper and cook until beef is cooked through. Transfer to a mixing bowl and set aside. In the same pan, heat 75 grams canola oil. Add garlic, jalapeño, scallion, and onion. Sweat until vegetables are soft and translucent. Add spices and sugar and cook 1 minute. Add bell pepper and chile. Cook 1 additional minute, then stir in panade, tomato, tamari, hot sauce, and 250 grams water. Bring mixture to a boil. Once boiling, remove from heat and, using a Vitamix Commercial immersion blender, blend until smooth. Let cool.
For the Cheese Dip:
In a pot over medium heat, cook flour and oil until a blonde roux forms. Add milk and sour cream, then bring to a boil. Once boiling, fold in cheese, hot sauce, and salt. Let cool. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 350°F. On a lightly floured work surface, lay out Dough. Place 8 grams Filling in the middle of each rectangle. Brush egg wash on edges of Dough, and fold over to enclose Filling. Crimp edges to seal. Transfer patties to a sheet tray and bake 18 minutes, or until warmed through and golden on the outside. Transfer 1 patty to a serving plate and serve with a ramekin of Cheese Dip.
