West Indies Patties
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West Indies Patties

Empanada-style beef pastries served with apple-mango salsa.
Course Appetizer
Servings 6
Author Christin Mahrlig

Ingredients

Dough

  • 3/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup vegetable shortening
  • 1/4 cup cold salted butter
  • 1 egg, beaten
  • 1/4 cup whole milk
  • 6 to 10 cups Vegetable oil
  • 1 egg, beaten

Filling

  • 1/2 pound ground beef, not lean
  • 1/4 cup diced russet potato
  • 1/4 cup julienned carrot
  • 2 tablespoons chopped yellow onion
  • 1 teaspoon minced parsley
  • 1 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons chicken broth
  • 1/2 teaspoon lime juice

Apple-Mango Salsa

  • 1 cup finely diced Granny Smith apple
  • 1 tablespoon lime juice
  • 1 cup finely diced mango
  • 1 tablespoon minced jalapeno
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon minced cilantro
  • pinch of salt

Seasoned Sour Cream

  • 1 cup sour cream
  • 1/4 cup diced tomato
  • 1 tablespoon chopped red onion
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • pinch of ground cumin

Instructions

  • To make dough combine salt and flour in a large mixing bowl. Add shortening and cold butter and use a pastry knife to cut them into the flour.
  • Add beaten egg and milk and stir to combine. Use hands to form dough into a ball. Wrap in plastic wrap and refrigerate until filling is made.
  • For filling, brown ground beef in a skillet over medium heat. Break into small pieces as it cooks. Remove ground beef from skillet with a slotted spoon and set aside. Leave the fat in the skillet
  • Place potatoes in a small saucepan and cover with water. Bring to a boil. As soon as water comes to a boil, drain the potato and place in skillet along with carrot and onion. Saute for 3 to 4 minutes over medium heat.
  • Add ground beef back to skillet along with parsley, curry powder, paprika, salt and cayenne pepper. Stir in chicken broth and lime juice and simmer for 3 to 4 minutes. Turn off heat and set aside.
  • To make Apple-Mango Salsa, combine all ingredients in a medium bowl and refrigerate.
  • To make Seasoned Sour Cream, combine all ingredients in a small bowl and refrigerate.
  • Roll out dough on a lightly floured surface until very flat. Use an upside down glass or cup with a diameter of about 4 1/2 inches to cut circles out of dough.
  • Use a pastry brush to paint egg around the edges of dough. Place a heaping tablespoon of filling in center and fold dough over and press to seal edges. Be sure to press any air out. Press along edges with a fork.
  • Place patties in a large ziptop bag and place in freezer for a few hours. This will help ensure the edges stay sealed.
  • Heat oil in a Dutch oven to 375 degrees. Fry 4 patties at a time for 5 to 6 minutes until golden brown. Flip halfway through cooking time.
  • Serve with salsa and sour cream.

Notes

Depending on how flat you roll the dough, you should get 12-16 patties.