Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Jamaican Meat Pie Footballs
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- Level: Easy
- Total: 2 hr
- Active: 1 hr 20 min
- Yield: 16 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 97
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 22 mg
- Sodium
- 89 mg
What better way to celebrate the big game than with a spicy meat-filled patty shaped like a football? Nothing is wasted here -- even the puff pastry scraps are used to make laces.
- Level: Easy
- Total: 2 hr
- Active: 1 hr 20 min
- Yield: 16 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 97
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 22 mg
- Sodium
- 89 mg
Ingredients
Directions
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38m
Easy
CLASS
Special equipment:
What better way to celebrate the big game than with spicy meat-filled patties shaped like footballs? Jamaican patties are made with a variety of savory fillings that sit inside a flaky, mouthwatering turmeric-tinted shell. Puff pastry is a tasty alternative to the typical dough used for the shell and helps to cut down on kitchen time!- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- Combine the thyme, scallions, garlic, scotch bonnet chile and bell pepper in a food processor and pulse until finely chopped (take care not to make a smooth puree).
- Heat a large nonstick skillet over medium heat. Add the beef, and cook, stirring, until slightly brown, about 2 minutes. Add the pepper mixture, curry powder and allspice, and cook, stirring, until the beef is deeply browned and the filling is fragrant, about 5 minutes. Remove from the heat and stir in the oil. Season the filling with 1 teaspoon salt and a few grinds of pepper and let the filling cool completely. Taste the filling and adjust the seasoning with more salt as needed.
- Roll each sheet of puff pastry to about 1/8 inch thick. Using a 4-inch football or oval-shaped cutter, stamp out 8 ovals of dough from each sheet; reserve the dough scraps. Spoon 1 tablespoon of the beef mixture onto the center of half the dough ovals and brush the edges with egg mixture. Top each oval with a second dough oval and crimp the edges with a fork to seal. Transfer the patties to the prepared baking sheets.
- From the dough scraps, cut sixteen 2-by-1/8-inch strips and forty-eight 1-by-1/8-inch strips, using a paring knife or pizza cutter. Arrange the long strips lengthwise across the center of each oval then arrange 3 short strips crosswise over the long strips to form the laces of a football. So as not to disturb the placement of the laces, carefully brush the tops of the ovals with egg mixture. Bake until puffed and golden brown, 25 to 30 minutes.
- Serve with barbecue sauce, chutney or ranch dressing for dipping.
Cook’s Note
It's a good idea to wear food safe gloves when handling the chile.
