These rich and buttery style patties are Jamaica’s sweet breads, named after its key
ingredient coconut milk. It’s a great alternative sandwich bread and perfect as a patty stuffed with savoury beef.
Makes 6 Servings
½ cup (125 mL) warm coconut cream
1 cup (250 mL) warm coconut milk
½ cup unsalted butter, melted
2 Tbsp (30 mL) yeast
1 tsp (5 mL) granulated sugar
1 ½ tsp (7 mL) salt
1 egg, lightly beaten
3 cups (750 mL) All Purpose Flour
1 Tbsp (15 mL) coconut oil
2 Tbsp (30 mL) melted butter
1 dough press
2 lbs. medium ground beef
2 Tbsp (30 mL) olive oil
½ sweet onion, diced
½ cup (125 mL) green onions
½ red bell pepper, diced
1 Tbsp minced garlic
1 Tbsp tomato paste
1 Scotch Bonnet Chili, diced
2 Tbsp (30 mL) soy sauce
2 Tbsp (30 mL) oyster sauce
1 Tbsp (15 mL) Worcestershire
1 Tbsp (15 mL) coconut aminos or browning
1 Tbsp (15 mL) Raquel’s Seasoning Salt
1/2 cup (125 mL) ketchup
½ tsp (2 mL) black pepper (optional)
1. Preheat oven to 350˚F (180˚C).
2. In a large bowl, add the cream, milk, butter, yeast, and sugar to dissolve. Add salt, egg and whisk.
3. Add half of the flour and mix well, continue adding remaining flour until dough forms into a soft textured ball. Dust a clean surface with flour, knead dough for 5 minutes until smooth.
4. Drizzle a large bowl with the oil, add dough and turn to coat. Cover with a clean damp towel, set aside in a warm area to rise or double in size for an hour.
5. Heat a large skillet with oil over medium heat. Add the onions, bell pepper, cook for 3 minutes, add garlic, cook 1 minute, add tomato paste, chili and cook for an additional minute.
6. Add soy, oyster sauce, Worcestershire sauce, browning and stir, turn heat on medium-high add beef and cook while breaking up pieces. Season with seasoning salt, add ketchup, pepper if using, and stir. Remove from heat and let cool.
7. Punch down the dough to release the air. Cut dough in half, dust surface with flour, using a rolling pin, roll the dough out evenly to about ¼-inch thick.
8. Use the back of the dough press to cut out circles (or use small bowls) and set aside on baking sheet lined with parchment paper.
9. Center the circle of dough on the bottom of the open dough press.
10. Place 2 Tbsp (30 mL) of the beef filling in the center of the dough, brush around the edges with the butter and close the press to seal. Remove the patty from the mold, set aside on the baking sheet, brush top with butter.
11. Repeat forming the remaining dough into patties, brushing lightly with the butter. Bake for 15-20 minutes. Remove from oven and let cool slightly serve warm and enjoy!