Jamaican beef buns2015-03-02
This is our take on Jamaican beef patties where we’ve substituted hamburger buns for the patty. Our version is healthier and I find that it reheats quite well in the microwave and that’s a big plus for us as we bulk-cook alot of our food for the freezer to be used during work days by nuking them in the microwave. So head over to my recipe for hamburger buns and enjoy the finished product! 😉
If you’re using the hamburger bun recipe, divide the dough and fill with the meat. Allow the filled buns to proof (this is the second proofing in the hamburger bun recipe).
The buns will keep in the freezer up to 2 months.
- 1kg lean, mince beef
- 2 big onions, peeled and diced
- 3 cloves of garlic, peeled and finely chopped
- 4 tablespoons mild curry powder
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon allspice
- 2 beef stock cubes
- 1 scotch bonnet, finely diced
- 250ml water
- 250mL dry bread crumbs
Brown off the beef in a heavy-bottom fry pan. Drain the fat and place the beef back in the same pan.
Add the onion and garlic and sauté until the onion is slightly brown.
Add the rest of the ingredients except for the bread crumb.
Cook on medium heat for an hour until the onion has disappeared.
Add the bread crumb and cook for another 15 minute. The filling should be slightly wet. Allow to cool.
Flatten the dough balls into 14cm rounds.
Fill each dough with 3 tablespoons of meat.
Pinch the sides together and place the bun with the pinched ends on the bottom on a baking tray lined with baking paper.
Cover with a clean kitchen towel and allow the buns to proof for about 1 hour (this is the second proofing in the hamburger bun recipe).
Preheat the oven to 200 degrees Celsius.
Brush the buns with milk.
Bake for 35 minutes or until golden.
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