Jamaican Beef Patties

Not ALL pies are dessert pies. They can be savory as well. Jamaican Beef Patties are by far my FAVORITE kind of beef pie. It is spicy and comforting and just oh so delicious. I may not be able to have a Golden Krust spicy Jamaican beef patty, but I can make my own!

Jamaican Beef Patties 

Ingredients

For the Pastry:

• 2 cups all-purpose gluten free flour
• 1 1/2 teaspoons curry powder
• 1 dash salt
• 1/4 cup vegan butter (Earth Balance)
• 1/4 cup vegan shortening (Earth Balance)
• 1/3 cup cold water

For the Filling:

• 2 tablespoons vegan butter
• 1 pound ground beef
• 1 small onion, finely diced
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 cup beef broth
• 1/2 cup dry gluten free bread crumbs
• 1 egg, beaten

1. Preheat oven to 400ºF. Line a baking pan or a cookie sheet with tin foil. Set aside.
2. In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
3. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
4. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
5. Bake in preheated oven for 30 minutes, or until golden brown.
6. Transfer to a wire rack to cool completely.

I LOVE these! Flaky crust, meaty inside. Delicious! They are perfect for lunch or even dinner on the go! ENJOY!

Chicken Satay with a Peanut Dipping Sauce

Have a told you guys about the yummy wonder that is Thai food. While at Quinnipiac, my mentor took me to a Thai restaurant because I had never been to one. Since those first bites, I have been hooked. Thai is great and a lot of it is gluten free! Pad Thai rice noodles…MMMM! One of the first Thai things I tried was chicken satay. Marinated chicken with a peanut dipping sauce. Nice, simple and delicious. Now you can great your own chicken satay for a different dinner option or dazzle guests at any party.

Chicken Satay with Peanut Dipping Sauce 

Ingredients

For the Chicken:

• 1/2 cup coconut milk
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips

For the Peanut Sauce

• 1 cup coconut milk
• 1 tablespoon curry powder
• 1/2 cup creamy peanut butter
• 3/4 cup chicken stock
• 1/4 cup brown sugar
• 2 tablespoons lime or lemon juice
• 1 teaspoon gluten free soy sauce
• Salt to taste
• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Seriously there are days I crave chicken satay. It’s so simple but so yummy! The flavors will keep you coming back for more!

ENJOY!