Has Anyone Tried Making Caribbean Meat-Filled Pastries?

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Discussion Overview

This thread explores various experiences and opinions regarding the preparation of Caribbean meat-filled pastries. Participants share their personal attempts, challenges faced, and thoughts on the recipe's complexity and ingredient sourcing.

Discussion Character

  • Anecdotal, Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions experimenting with the recipe for a Bon Voyage party and notes the cost of ingredients.
  • Another participant shares their experience of using premade pastry, finding it enjoyable but not something they would make frequently.
  • Several users mention the significant prep work involved, with one participant stating it took them 35 minutes to prepare only half of the pastries.
  • One participant highlights the labor-intensive nature of the recipe, noting that it was well-received by others despite not trying it themselves due to dietary preferences.
  • Another participant expresses concern about the time commitment required for the recipe, especially for a demonstration.
  • Some participants discuss the use of shortcuts, such as refrigerated biscuits, to save time while still achieving a tasty result.
  • One participant asks about sourcing chutney, indicating difficulty in finding it locally, while another provides a suggestion on where to locate it.
  • One participant expresses a desire for additional recipes using Masa Harina, as they have a surplus from their recent purchase.

Areas of Agreement / Disagreement

Views differ on the complexity and time required for the recipe, with some participants finding it labor-intensive while others suggest shortcuts. There is no clear consensus on the best approach to making the pastries.

Contextual Notes

Participants share a range of experiences, from using traditional methods to shortcuts, reflecting diverse cooking styles and preferences within the consultant community.

Who May Find This Useful

Consultants looking for insights on preparing Caribbean meat-filled pastries and those interested in sharing experiences related to similar recipes may find this discussion beneficial.

scottcooks
scottcooks
Gold Member
Messages
1,930
Anyone experimented with this recipe yet?

I'll report back tonight - we are having a Bon Voyage party for our director, everyone is making a new recipe.

So far - it was kind of spendy, $25.36 for ingredients. But - many of those you'll use 2-3-4 times. Olives - needing 1/4 cup; Chutney - needing 2 tablespoons.

I had a hard time finding Masa de Harina - it is the flour used to make tortillas with. Finally found it in Albertson's - our Northwest chain. Quaker had a big 10 lb. bag for $3.75, I got a 5 lb. bag for $3.23 thinking I won't be using all that much.

I'll let you know how they taste. Lots of flavorful ingredients! I'm thinking it could show a TON of tools and cookware.
 
I have made this recipe but I used the premade pastry to save on time. They were good, we enjoyed them. Wouldn't make them all the time in our house but good.
 
I haven't tried these yet, but reading through the recipe, it seems like something that would be good for a "been there, done that" crowd, and would be better with a LOT of prep done ahead.
 
  • Thread starter
  • #4
Yes - was a LOT of prep. You're basically making a pie crust dough from scratch, then a meat filling, then artfully shaping them into the dough.

Take their suggestion on using biscuit dough, or even try pie crust dough. Was VERY tasty, but would require a lot of prep ahead of time to be short enough for a demo. I spent 35 minutes making filling, making pastry, rolling dough, cutting dough, stuffing pastries, and only made HALF. It made a lot more than 9 - that was a bonus.

Prep ahead:
-make your pastry and maybe even have it rolled-out on baking parchment
-brown your sausage
-cook your onion and pepper mix - though that is a wonderful aroma for a show.
-perhaps even assemble MOST of the pastries, just do the last 1 or 2 at the show.
 
So did they taste yummy though?That is what I want to know!! LOL:D
 
where have you found the chutney? I am having a hard time finding it here.
 
We, we actually I, made these at our training this month. Very, very labor intensive. They came out very pretty, and everyone said they were great. I didn't try them because I don't eat sausage. I started them a little after 7 and finally got them in the oven at 8:30.

This could be a pricy recipe. If you aren't a regular use of Masa de H, chutney, etc, that will add up. I could only find a good size bag of the Masa and that was $5, the chutney was close to $5, and then all the other stuff.

But then again, everyone said they were tasty.
 
Someone made these for our cluster meeting & she used refrigerated biscuits (or as I call them, the "whack 'em biscuits" b/c you whack them on the counter to open the can).
 
  • Thread starter
  • #9
It is fantastic, delicious, just a lot of work. I'd seriously consider using the grands biscuit shortcut they suggest, just to save time.
 
dollfangs said:
where have you found the chutney? I am having a hard time finding it here.
Click to expand...


I found the chutney in the ethic food section with the British foods, you might also find it with the indian foods.
 
Great! I'm making these for a show tonight and this thread has me scared!!!

*Very, very labor intensive*

Any other tips for me?
 
Ethnic stores are great places (if available in your area) for the ingredients and far less costly too.
 
On this same subject, does anyone have any other recipes using Masa Harina? I've got a huge 5lb. bag now that I'm afraid will mostly go to waste.
 
I never attempted to make the pastry. I did the cheater version with the refrigerated biscuits. They are mighty tasty!! I've done them for an open house and as a demo.
 
I made these using the biscuits and it was still kind of time consuming. I didn't try them because I do not like pineapple, but everyone at the show loved them.
 
I made them and I thought they were okay. They do take a lot of time (well, most recipes I do for the first time take forever) but the guests were thinking about everything that could go inside of them.
 

Frequently Asked Questions

What are Caribbean meat-filled pastries?

Caribbean meat-filled pastries, often referred to as "patties," are flaky pastry shells filled with seasoned meat, typically beef, chicken, or pork. They are a popular snack or meal option in Caribbean cuisine, known for their rich flavors and crispy texture.

What type of meat is commonly used in Caribbean meat-filled pastries?

While beef is the most traditional filling for Caribbean meat-filled pastries, chicken, pork, and even vegetarian options are also popular. The meat is usually seasoned with a blend of spices, onions, and sometimes vegetables to enhance the flavor.

How do you make the pastry dough for Caribbean meat-filled pastries?

The pastry dough for Caribbean meat-filled pastries is typically made with flour, butter or shortening, salt, and water. The ingredients are mixed to form a dough, which is then rolled out and cut into circles to be filled with the meat mixture before baking or frying.

Can Caribbean meat-filled pastries be made ahead of time?

Yes, Caribbean meat-filled pastries can be made ahead of time. You can prepare the filling and pastry dough in advance, assemble the pastries, and then freeze them. When you're ready to eat, simply bake or fry them from frozen, adjusting the cooking time as needed.

What are some popular dipping sauces for Caribbean meat-filled pastries?

Popular dipping sauces for Caribbean meat-filled pastries include spicy mango chutney, hot sauce, or a tangy garlic sauce. These sauces complement the savory flavors of the pastries and add an extra kick to the dish.

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