BEEF PATTY n COCO BREAD
A little taste of Jamaica
Welcome back to Unfiltered Flavours+, issue #30!
I’ve been slacking I know. Life has been challenging, but I’m back with a recipe and a shameless plug…. I’ve actually been nominated for content creator of the year for the Fortnum and Mason awards. which is wow? I used to walk past the store every single day when I used to work at a shoe store on Jermyn St. Who would have known our paths would cross in such a way! So yeah, if you’d like to vote for me, you can here (P.S its my birthday this month and thats what you can gift to me maybe? it cost nothing to vote, thank you!)
Now back to the good stuff… You know issue #30 had to be a banger and one that’s very close to my heart. Let me tell you, this Patty n Coco Bread recipe really is my baby.
Flaky buttery pastry, a beautifully seasoned beef filling that’s then all encompassed in the softest coco bread. Pure flavours of bliss! Listen, you know a patty is certified when it’s flaky and making a mess. If there’s no crumbs then it’s simply not legit, I don’t make the rules!?
Flavours and technique
Now my first time making patties years and years ago was a disaster. It was such a humbling experience taking the time to make the dough, the filling and waiting all that time just to make something that resembled a hard dense mess haha! I was really a rookie and it’s taken almost 10 years of development to get to the recipe we have now.
Fats…
Fat is so important to the success of the dough. The dough is honestly the “hard” part. You need to work strategically and keep the fats and dough cold , so once it goes into the oven each spec and layer of fat will melt between the layers, which creates these little pockets in the pastry and this results in a flaky crust. Obviously keeping the dough cold can be a little tricky in warmer weather, which is why we only work it for a little bit before placing it into the fridge. This prevents it from melting and disintegrating, because we need those chunks in the dough!