Caribbean Cocktail Meat Patties
These Caribbean Cocktail Meat Patties are a follow-up to a West Indian Pineapple Tarts recipe we posted about a week ago. We promised that we would post other recipes that can use the same fantastic short crust pastry found with the tarts.
These patties are great for parties, picnics, or just about anything. They are also fun to make with children. My problem is, my girls and I have a blast making them, but they don’t last because we eat them all right away (with Adam’s help, of course)! Consequently, I’m still trying to figure out the “right” quantity to make.
Try them out and let us know if you like them. Enjoy!
Beef Filling Ingredients…
- 1 Lb ground beef
- 1 Small onion, finely diced
- 5 Season Peppers, finely diced
- ¼ Cup spring onion, finely diced
- 1 Scotch bonnet pepper, finely diced (Only if you want spicy)
- 2 Cloves garlic, minced
- 1 Sprig thyme (about 1 teaspoon)
- 1 Teaspoon salt
- ½ Teaspoon black pepper
In a medium saute pan cook the ground beef, onions, peppers and spring onions. Season the mixture with salt, black pepper, garlic and thyme. Cook the pastry filling until the meat has been cooked through and is no longer pink. The mixture should not be too wet as it is going to be a pastry filling.
Let the mixture cool before making the patties.
To Make the Patties:
Preheat the oven to 450.
Roll out the pastry to about ⅛th of a inch and cut into 2 inch rounds. Place a tablespoon of filling into the center of each round. Wet the edges of the rounds with a little bit of water, fold the pastry over and seal each round with a fork.
Place the patties on a baking sheet, brush each patty with the egg wash, and prick each patty on the top to create a vent for the steam to escape while baking.
Bake for 15-20 minutes, remove when the crust is golden brown.
Let cool and enjoy!
Tell Us What You Think!
Please let us know how you like my Caribbean Cocktail Meat Patties recipe via our Contact Us page, our Facebook Page, or Instagram. Oh, and feel free to pair it up with other recipes that I’ve posted such as my West Indian Pineapple Tarts, Festival (a Jamaican street food), Plantains Wrapped in Bacon, and Good Ole Coconut Shrimp, and, of course, some of my Old Fashioned Rum Punch. This will give you a great range of tastes for a Happy Hour with Caribbean appetizers.
If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.