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Many Caribbean and Latin American cultures have their own version of beef patties or meat hand pies, from Jamaican beef patties to Colombian empanadas to Haitian påtés. I’ve put together a super simple take on them using Hereford Corned Beef, potatoes, puff pastry dough, and other simple ingredients you may already have at home.
Hereford Corned Beef is a shelf-stable protein with great taste and convenience at a great value. Click here for a chance to win a year's worth of corned beef to make tasty recipes at home like this one!
Prep time: 5 minutes
Hands-on cook time: 30 minutes
Ready in: 1 hour
INGREDIENTS:
1 can of Hereford Corned Beef
2 store-bought all-butter puff pastry sheets, thawed according to package instructions
4 baby potatoes, peeled and cut into one-eighths
2 tbsp cooking oil – divided
2 garlic cloves, minced
1 scallion stalk, chopped
Leaves of 2 thyme sprigs
1 scotch bonnet pepper, chopped with seeds removed – optional for spice/heat
½ tsp black pepper (or to taste)
2 tbsp ketchup
1 egg, beaten
2 tbsp flour for surface dusting
INSTRUCTIONS:
1) Boil the potatoes in a small pot of generously salted water (according to your taste) for 10-15 minutes or just until they can be poked with a fork without falling apart. Once boiled, drain the water, but reserve about 4 tablespoons for later. Remove the potatoes from the pot and set aside.
2) In the same pot used to boil the potatoes, heat 1 tbsp of oil on medium heat. Sauté the garlic, scallion, thyme, and optional scotch bonnet pepper (if desired) for 30 seconds, then add the potatoes back to the pot. Gently bring everything together with a spoon to completely coat the potatoes with the fresh seasonings, being careful not to mash the potatoes. After about 2 minutes, turn off the heat, remove the potatoes and set aside.
3) Heat the other 1 tbsp of oil on medium heat in a clean skillet. Add the canned corned beef to the skillet and mash well. Once the corned beef loosens up, add the black pepper and ketchup to the corned beef, and mix it in.
4) Next, add the seasoned potatoes to the corned beef and gently fold everything together, again being careful not to mash the potatoes. (If the corned beef begins to look too dry, add a couple tablespoons of the reserved water used to boil the potatoes. You want the corned beef & potatoes to be moist, but not wet and saucy.) After everything is hot and well incorporated, turn off the heat and set the corned beef & potatoes aside.
5) Preheat the oven to 400 degrees (or according to the package instructions for baking the puff pastry dough.) Dust a clean surface with flour. Roll out the puff pastry sheets just until any bumps or creases from being packaged are removed. The sheets will expand a bit, which is OK and even preferred, but try to keep the shape of the rectangle.
6) Cut each sheet twice vertically to get three even rectangles (using the short side of the sheet as the vertical line).
7) On the top half of each rectangular strip, spoon an appropriate portion of corned beef & potatoes, leaving about a quarter each of space along the edges.
8) Use a basting brush to brush a thin layer of beaten egg on the pastry dough around all four sides of the filling. Fold the bottom half of the pastry over the top half to completely cover the filling. Press down along all four sides with your fingers, then repeat with a fork to completely seal the “patties” or hand pies. Repeat until 6 patties are complete.
9) Place the patties on a baking sheet, and brush beaten egg over each.
10) Bake for 20-25 minutes or until the patties are golden brown. Remove the patties from the oven (turn off the oven), and allow them to cool on your stovetop for 5 minutes before serving.
Serve for breakfast, lunch, or as a hearty snack. Enjoy!
Hereford Protein products are available across the U.S. and can be found using their “where to buy” tab at www.herefordfoods.com.
This post was sponsored by Hereford Proteins; however, the recipe and opinions expressed are my own.
